Sweet potato noodles (dangmyeon)

Thin translucent noodles of sweet potato starch, springy and slippery after boiling, almost transparent, for Korean japchae with vegetables and meat, soups and wok stir-fries.

Sweet potato noodles (dangmyeon, Korean glass noodles) are thin translucent noodles of sweet potato starch, greyish-brown when dry; after boiling they become springy, slippery, slightly rubbery-chewy and almost transparent. They are boiled and stir-fried in the main Korean dish japchae with vegetables, meat and soy sauce, and also put into soups, fillings and wok stir-fries.