Noodle i-d 19 Dang myun

What

A bigger, tougher, longer, stronger cousin of bean thread vermicelli (see Noodle i-d 11), these shimmering, translucent noodles are actually made from sweet potato starch. They require a fair amount of chewing and are popular in soups and stir-fries. While normal bean thread noodles can be substituted, they won’t feel quite as substantial. Dang myun’s major role is in one of Korea’s most famous dishes, chap chae, a stir fry of noodles, beef and vegetables.

Why

The beauty of these otherwise drab-looking noodles lies in their resilient, chewy nature and ability to soak up flavours around them like gastronomic blotting paper.