Friday, 8 February 2008

korean sweet potato noodles

This cold noodle salad is a great summer dish that’s packs heat from spicy shredded kimchi and a sprinkle of gochugaru (Korean chilli powder).

The glassy dang myun noodles are made from sweet potato starch and have a very interesting chewy texture and are very long, slippery and almost elastic.

They are also known as 당면, dangmyeon, dangmyun, tang myun, or tangmyun, all effectively meaning “tang noodles”. The most common Korean dish using dang myun is jabchae, a beef stir-fry using sesame and soy.

This recipe is my contribution to Presto Pasta Night, hosted every Friday by Ruth at Once Upon A Feast.

The recipe is also another successfully completed 2008 Food Resolution task! Seven down, 38 to go!!!

Cold Dang Myun Noodle Salad
Anna’s very own recipe. Serves 2.
170g dang myun
¼ cup grated daikon radish
¼ cup grated carrot
¼ cup grated nashi pear
¼ cup julienne cucumber
¼ cup thinly sliced kimchi (nappa cabbage)
1 scallion, thinly sliced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon mirin
1½ tablespoons roasted sesame seeds
½ teaspoon freshly grated ginger
½ teaspoon gochugaru (Korean chilli powder)
1. Cook dang myun noodles accordining to packet instructions. When finished drain and rinse with cold water.
2. Whisk soy sauce, rice wine vinegar, honey, mirin, grated ginger, scallion and gochugaru together in a small bowl.
3. Toss salad dressing, noodles, daikon, carrot, nashi pear, cucumber, kimchi and sesame seeds together.
4. Eat cold and enjoy.
Note: the noodles are very long and slippery so if you don’t feel crass you could break them up a little before boiling.
Variations: you could serve this with shredded pork or chicken, stir-fried beef or my personal favourite, chopped tuna sashimi.




  1. What a glorious looking dish. I wonder if it will ever be warm enough here in Canada to eat some ;-)

    Thanks for sharing with Presto Pasta Nights.

  2. Sweet potato is a healthy vegetable. Great recipe.

  3. This looks great and sounds really tasty. I will have to see if I can find the noodles.

  4. Interesting dish. Kind of makes me wish it was posted in the summer time, for a summer dish. Now I'm hungry.

  5. ruth - it's always great to write about noodles and pasta. i'm already devising next week's!

    mythreyee - thanks!

    kevin - i assume you can get the noodles from any asian grocer. especially those specialising in korean products.

    zenkimchi - thank you kindly

    maureen - thanks. glad i made you hungry, but it's definately summer for me here in australia! that's one of the real problems with food blogging. everyone up north is writing about stews and roasts and we're blogging slushies and salads.

  6. I adore this kind of dish that we often get in Asian restaurants and I always wondered what kind of noodle was used for it! Many thanks for posting your recipe.


  7. i just got some sw potato noodles at lunch today, from the korean cafe around the corner. i like them. i wouldn't have guessed they weren't rice noodles though. are they better for you than rice or wheat noodles in terms of starch, i wonder?

  8. My sweet potato noodles had white powdery spots on them, is this normal?


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