Glass Noodles (woon sen) are made from the starch of the mung bean and water. Their almost clear quality gives them their name. Unlike other types of noodles, Glass Noodles rarely make an appearance in the types of noodle dishes eaten for lunch. They're more commonly found in hot and spicy salads, stir-fries or as fillers for clear soups (gaeng jood).
A traditional set for steaming sticky rice.
Sometimes there's a trick to preparing certain foods, or ingredients. It may be as simple as knowing how long to soak rice before cooking, or maybe it's something more complicated, like the best utensils to use for steaming sticky rice. This category of articles is where you'll find all the tips and tricks I've learned over the years.
Check the list below for suggestions on how to prepare certain ingredients.