Dang Myun Noodles

Dang Myun Noodles are Korean noodles made from sweet potato starch and water.

They are long like rice vermicelli. When dried, they are grey, but they cook up to a translucent beige similar to glass noodles, though these noodles are slightly thicker.

They have no flavour to speak of, but are chewy and give texture to soups and stir-fries.

Most are now actually made in China and exported to Korea. Soften the dried noodles first by pouring boiling water over them, and letting them stand in the water 10 to 15 minutes before using, whether in a stir-fry or soup.

If using Dang Myun Noodles in a dish where they won't receive additional boiling (as they would in a soup) after they have been softened, then put them in some water which is already boiling, and cook for 3 to 5 minutes, then add to the dish.

Also called:

Acorn Noodles, Bean Starch Sheets, Buckwheat Noodles, Bukkake Udon Noodles, Cornstarch Noodles, Dang Myun Noodles, Egg Noodles, Glass Noodles, Harusame Noodles, Hiyamugi, Ito Konnyaku, Rice-Flour Noodles, Somen Noodles, Spätzle, Udon Noodles, Yam Noodles

Pasta for Baking, Pasta for Salads, Pasta for Sauce, Pasta for Soup, Pasta for Stuffing, Stuffed Pasta