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Surasang Purple Sweet Potato Starch Noodle

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These Korean Surasang glass noodles create a fun purple color instead of the typical "clear" color offered. Using only sweet potato starch allows the flavor of this root vegetable to shine through. Stir fry is a popular cooking method for dishes like japchae, though they are versatile. Try these bright noodles with a peanut sauce for a creamy, slightly sweet dish.

What’s The Difference Between Dao Xiao Mian Noodles, Biang Biang Noodles, and Sweet Potato Noodles?

Dao Xiao Mian Noodles, or knife ripped noodles, are thick and wide noodles that easily soak up sauces and toppings. Traditionally, these noodles are made from slicing bits from a thick mound of dough and throwing them into a boiling pot of water. If you’re not making them from scratch, this packaged version is the next best thing.

Biang Biang Noodles, or belt noodles, are from Shaanxi Province in Northwest China and they too, are wide noodles. Their shape is a little more irregular than Dao Xiao Mian, but just as tasty! Biang biang is thought to be an onomatopoeia for the sound of noodle dough being smacked against the table to form these iconic strands. These noodles stand up well to sauces that contain spicy flavors, like chili oil! 

Sweet Potato Noodles are often found in Chinese and Korean cuisines, in dishes like hot pot and japchae. Their texture is quite chewy and they stand up nicely to sauces. They can be found in thick or thin varieties. They’re not starchy, so they work well in soups like sua la fen and other hot dishes. Plus, unlike most noodles, they’re gluten free and high in Vitamin A.



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