Sweet Potato Starch Noodle

PastaNeutralChewySpringySlipperyStarchy

Nutrition (per 100 g)

Calories: 351
Protein (g): 0.2
Fat (g): 0.1
Carbs (g): 87.5
Fiber (g): —
Sodium (mg): 10

Mostly pure starch with negligible protein and fat. Cooked noodles absorb water and sauces, lowering nutrients per cooked serving by dilution.

Storage

Room temp: up to 730 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Sweet potato starch noodle is a translucent dried noodle made from sweet potato starch. When cooked it turns glassy with a springy, slippery chew. It soaks up sauces and broths, making it ideal for japchae, stir-fries, hot pots, and soups. Commonly sold as dry coils or bundles to be soaked then boiled.\n\nOriginating in Korea, dangmyeon became a staple of Korean home and banquet cooking in the 20th century. Producers extrude hydrated sweet potato starch into strands and dry them, and the noodles spread regionally alongside Korean cuisine.