They're thin, pale, almost transparent, and when they're pure they don't taste like much: glass noodles. Made only from starch and water, they are still an indispensable part of East Asian cuisine. They are often served as a side dish, but bedded on rice they become the main course. But where does the taste come from? Through the sauce. The slippery noodles can soak up any sauce as if they were a sponge. If they are full of soy sauce, honey and toasted sesame oil, they become a taste bomb.

Access to all STERN PLUS content and articles from the print magazine

ad-free

Already registered?