Winnipeg Free Press - PRINT EDITION
Posted: 03/30/2013 1:00 AM | Comments: 0
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.
Republished from the Winnipeg Free Press print edition March 30, 2013 E4
Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.
Having problems with the form?Contact Us Directly
Lunches dumped to avoid food-poisoning scare
Squash can even stand in for bacon
Teen still sells pop, but off school property
Why not make it a day for Grenache?
Sweet, spicy & smoky
A speedy, kitchen sink approach to pumpkin bread
FDA tweaks food safety rules due next year
UN warns of food shortages for Syrians
Calling all carnivores
HJ Heinz to make jarred baby food in Pittsburgh
Savory turnovers that can save you time for dinner
A savory pear tart that can be a brunch or dessert
Only 4 states will see cuts to food stamps
Orange is the new black
Trouble with pound cake? No need to lose your marbles
Dorie Greenspan: Here's what you should bake next