Noodles
Sweet Potato Glass Noodles
당면
South Korea
Korean glass noodles made from sweet potato starch, used in japchae and soups, chewy and translucent when cooked.
Original eatfuls sticker artwork
What it is
A closer look at Sweet Potato Glass Noodles.
Korean glass noodles made from sweet potato starch, used in japchae and soups, chewy and translucent when cooked.
What to look for
Know it when you find it.
A chewy, elastic texture when cooked, a translucent appearance, and good quality starch that doesn't break easily.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sweet Potato Glass Noodles.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Armenia
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Traditional Armenian flat noodles made from unleavened wheat dough, rolled thin, cut into strips and dried, served with butter, cheese or in soups.
Hokkaido, Japan
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Karakol, Kyrgyzstan
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Cold dish of wheat noodles and slippery starch jelly in a chilli-and-vinegar broth, topped with egg crêpe strips and a spoonful of hot oil.
Afghanistan
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Hand-cut noodles cooked in a broth with beans, chickpeas and herbs, finished with yoghurt, dried mint and a meat sauce.
Singapore, Singapore
Bak Chor Mee
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Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.
Central Java, Indonesia
Javanese Noodles
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Javanese-style noodles with sweet soy sauce and chicken, cooked over charcoal for distinctive flavor.
United Arab Emirates
Balaleet
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Balaleet combines sweet vermicelli cooked with cardamom, rose water, and saffron with a thin egg omelet on top, creating a sweet-savory breakfast.