Description
Assi Sweet Potato Noodles are Korean-style glass noodles (dangmyeon) made from sweet potato starch. When cooked they turn springy, chewy and translucent, soaking up sauces beautifully – the classic noodle for Korean japchae.
- Type: sweet potato glass noodles (mien khoai lang Han Quoc)
- Net weight: 12 oz
- Texture when cooked: springy, chewy, translucent
- Best for: japchae, stir-fries, soups
To prepare, boil the noodles until soft and chewy, then drain and rinse. Toss with soy sauce, sesame oil, vegetables and your choice of protein for japchae, or add to stir-fries and soups. The noodles hold their bouncy texture well.
Storage: keep dry noodles in a cool, dry place. Store cooked noodles in the refrigerator and use within a couple of days.
Mien khoai lang Assi (dangmyeon) lam tu tinh bot khoai lang, khi nau dai, trong, ngam gia vi – mien chuyen lam japchae Han Quoc. Luoc mem roi xao voi xi dau, dau me, rau cu va thit. Bao quan noi kho rao.
What dish is this for? / Lam mon gi?
It is the classic noodle for Korean japchae and stir-fries. / Mien chuyen lam japchae va mon xao Han Quoc.
How do I cook it? / Nau the nao?
Boil until soft and chewy, drain, then stir-fry with sauce and vegetables. / Luoc mem dai, vot ra roi xao voi gia vi va rau.
How should I store it? / Bao quan ra sao?
Keep dry in a cool place; refrigerate once cooked. / De kho noi mat; nau roi cho tu lanh.
