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This article was published 29/3/2013 (1520 days ago), so information in it may no longer be current.
Sweet potato noodles
What is it?
A long, chewy Korean noodle made from the starch of the sweet potato. It's not to be confused with the transparent cellophane noodle (also known as Chinese vermicelli), which is typically made with mung bean starch. They're a high-carbohydrate food, slightly lower in calories than wheat-based noodles.
Uncooked, the noodles are light tan or grey in colour and brittle and easy to break into shorter lengths. They turn translucent when cooked and have a chewy texture, kind of like a rubber band.
Sweet potato noodles are pretty bland on their own but will absorb the flavours of other ingredients.
In Asia, the noodles are most commonly used in soups and stir-fries. A Korean dish called Japchae is made from sweet potato noodes (also called dangmyeon) stir-fried in sesame oil with assorted vegetables -- such as thinly sliced carrots, onions, spinach and mushrooms -- and meat, soy sauce and a bit of sugar. It may be served hot or cold.
Because they're gluten-free, they can be substituted for wheat noodles
Lucky Supermarket, 1051 Winnipeg Ave.