![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJv5RWsGOHoZNGku7f3G4o0Wg2qiZckPp8w1awdxGzgWIg5Mn_euGxvX3StIafbQtGv8uzcOj8SYo3WHm-vs3al909EbxYhV5wbKaJzxfKKpfZpTvfDxTsgKNkxFfY-n_osJcaA/s400/noodle-1.jpg)
Made with 100% sweet potato starch, it is a Korean style noodle, usually used in making a Korean dish called Japchae. I like the texture of this noodle and have been buying it to stir-fry. I still season it with the Korean flavor because I think it is most suitable for this type of noodle. Why change the tradition right? But I did use the ingredients I have in the house for this. I just soaked the noodle with warm water until soften, drained and finished it in the wok with other stir-fried ingredients. I didn't pre-cook the noodle first.