Sweet Potato Noodles

Sweet potato noodles are made from the starch of sweet potatoes. (Not to be confused with bean thread, also known as cellophane noodles, which are made from mung beans.)

Found in Asian markets (not yet available in the neighborhood grocery stores). Sold dried in plastic bag. The package at right weighs 400 grams (14.11 ounces).

Parboil before using in recipes.

If you had the classical Korean noodle dish, Japchae, at a Korean restaurant, this is the noodle in the dish.

Above photo: Sweet potato noodles. Top: uncooked. Buttom cooked and cooled.
Right photo: Sweet potato noodles cooked but not cooled.
Appearance:
Uncooked: light tan/gray color, translucent
Cooked: more translucent that dry form. Clear when hot; turns a slightly tan/grayish color when cooled (above photo).
Texture:
Uncooked: Dry and brittle, easy to break into shorter lengths.
Cooked:  Chewy and kind of springy (reminds me of rubber band)
Uses: Stir-fries and soup.
∞ Bland tasting, absorb the flavors from other ingredients.
∞ Gluten free, can be substituted for wheat noodles (example: Chinese lo mein noodles).  I used it as a substitute for spaghetti in my Spaghetti & Meatballs and it was good.

Sweet Potato Noodles Stir-Fried with Chicken & Veggies

Adapted from “My Students’ Favorite Chinese Recipes updated edition” by Norma Chang

Ingredients (serves 4)
• ½ – 1 pound boneless and skinless chicken meat, thinly sliced
• 1 – 1½ tablespoons regular or gluten free soy sauce
• 1 – 2 tablespoons ginger wine or pale dry sherry and a few slices fresh ginger
• ½ teaspoon brown suger or honey
• freshly ground black pepper to taste
In a mixing bowl, combine all the above. Can be done the day before and kept refrigerated.

• 200 grams (7 – 8 ounces) sweet potato noodles, break into smaller sections. Parboiled 7 – 8 minutes, drain and cool under cold running water, drain again and set aside
• 1 -2 pounds vegetables (I used nappa and broccoli) cut into bite-sized pieces
• 1 – 2 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 – 2 cloves garlic, minced
• 1 scallion, clean and thinly sliced
• 3 tablespoons oil
• 1 – 2 teaspoons kosher salt or to taste
• 2 tablespoons soy sauce, regular or gluten free combined with 2 tablespoons broth
• 1 – 2 teaspoons Asian sesame oil

Preparations
1. Add 1 tablespoon oil to preheated wok or frying pan. Add salt, vegetables, carrots and onion. Stir-fry until slightly under desired doneness. Remove to clean plate.
2. Add 1 tablespoon oil to wok, add garlic, stir-fry few seconds, add chicken, stir-fry until chicken is cooked. Remove to a clean plate.
3. Add 1 tablespoon oil to wok, add cooked sweet potato noodles, Stir-fry until noodles are heated through, add soy sauce mixture and mix well (add sooner if noodles are sticking).
4. Add chicken and vegetables, stir-fry until everything is incorporated. Stir in sesame oil, adjust taste, garnish with scallion, serve hot. (The scallion in my garden was not looking good but the cilantro was so used cilantro instead.)

I like to have the following condiments at the table for diners to help themselves: • chili oil or chili sauce, • unseasoned rice vinegar or red vinegar.

VARIATION 1
Add: • 2 – 3 tablespoons dried cranberries & • 2 – 3 tablespoons toasted nuts of choice (I used pecans)

VARIATION 2
For a soy-free version
Substitute: ½ – 1 teaspoon kosher salt for the soy sauce used to marinate the chicken
Leave out: soy sauce and broth mixture
Add: 1 – 3 teaspoons (or more) curry powder
Add: ½ cup chicken broth.
Preparations: step 3: Add curry powder to oil, stir-fry 10 – 20 seconds or till fragrant. Add broth, bring to a boil, add noodles, mix well. When noodles are heated through  continue to step 4.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.