Mung bean glass noodles (cellophane)Some stores
Same weight; cook per the package
Close in look, but a little less chewy and a bit more slippery than sweet potato noodles.
▼ chewy bite
Ingredient guide
Dangmyeon / glass noodles 당면
Dangmyeon are chewy glass noodles made from sweet potato starch. They are the star of japchae and also go into soups and dumpling fillings.
Taste
Neutral with a springy, slightly slippery chew; they soak up whatever sauce they sit in.
What to look for
Dry, grayish-brown strands labelled dangmyeon or "sweet potato starch noodles" in Korean markets. They become translucent when cooked.
Storing it
Keep dry in the pantry; cooked noodles are best the same day.
How to find Dangmyeon / glass noodles, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- dangmyeon
- sweet potato starch noodles
- Korean glass noodles
- japchae noodles
- 당면
Show this at the shop당면
Where to look
- Korean grocery stores, dried noodle aisle
- Asian supermarkets (sold as sweet potato glass noodles or fensi)
Watch out for
- Mung bean glass noodles look similar but are less chewy.
- Cook them in plenty of boiling water and rinse so they do not clump.
Can't find Dangmyeon / glass noodles? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Thin rice vermicelliEasy to find
Same weight; soak until just tender
Softer and less springy, but easy to find. Fine for stir-fries.
▼ chewy bite▲ softer
Where to buy it near you
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