Comments on: Starch noodles

By: gabe2x

gabe2x — Mon, 24 Jan 2011 11:19:00 +0000

yup Chinese and also specifically Vietnamese has these kind of noodles, kinda like thicker rice vermicelli ^__^

By: Maangchi

Maangchi — Tue, 06 Jul 2010 10:55:50 +0000

It’s called “dangmyeon”: 당면 in Korean. I always use these noodles when I make japchae.

By: Oumsker

Oumsker — Tue, 06 Jul 2010 07:07:20 +0000

In your Japchae (stir fried noodles with vegetables)tutorial…I think the noodle looks different from starch noodle pictures on this page. It’s similar to the Japanese Shiratake noodle to me. Do koreans eat that as well? If so, what do you call it?

By: Maangchi

Maangchi — Tue, 05 Jan 2010 06:13:19 +0000

yes, you can use mung bean starch noodles, too.

By: sirdanilot

sirdanilot — Mon, 04 Jan 2010 17:27:25 +0000

These are apparently made of sweet potato starch. However, here a noodle made from Mung Bean Starch is very easily available(called glass noodle) – is it possible to use these instead of dangmyeon?

By: Maangchi

Maangchi — Tue, 06 Oct 2009 13:09:08 +0000

I sometimes see the noodles at a Chinese grocery store.

By: Anonymous

Anonymous — Tue, 06 Oct 2009 07:58:13 +0000

is it only available in korean stores?

By: Maangchi

Maangchi — Mon, 10 Aug 2009 11:49:08 +0000

no, I didn’t and I don’t! : ) I always buy it at a store and have never thought about making it.

By: Fred

Fred — Mon, 10 Aug 2009 09:30:45 +0000

Hello,

Did you know how to make the starch noodle (homemade)?
Thx for advance
Fred