Cooking and Baking

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I recently moved to a god-forsaken place that does not have a decent Thai restaurant and where it snows heavily 6 months out of the year. Which is why I was cooking with cellophane noodles (but failed).

I soaked the noodles for HOURS in warm water. Then boiled for six minutes, then added to a medium-high heat stir fry for close to 10 minutes (with extra chicken broth). The noodles were still fairly crunchy, having a consistency closer to cartilage than angel-hair.

Are there any ideas for trouble-shooting my cellophane noodles?

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