My apologies for the photo of the crumpled empty noodle packaging. This is all I could salvage! I couldn’t get a picture of the noodles in its original packaging as my mum had already started dinner when I came home from school yesterday. But I wanted to show you all anyway in case any of you are interested in buying some for yourself to cook. I’m super excited to show these noodles off as they are delicious and so versatile! What we have here: Korean sweet potato vermicelli noodles, made from sweet potato starch. My mum and I have both eaten sweet potato noodles in Korean bento boxes and to my mum’s delight, she found a nice big package (seriously, this package could feed an army, there’s 400 grams of it!) at our local Chinese supermarket, Foody Mart (at the intersection of Hwy. 7 East and McCowan Rd.). And did we ever go to town with it.
After boiling and rinsing the noodles under cold water, you can add a bit of soy sauce, sesame oil, and sugar and the rest is entirely up to you. You don’t need a lot, just enough to give the noodles a bit of flavour. These sweet potato noodles are awesomely amazing because they’re soft and thin and they remind me a lot of Chinese ho fun noodles. They’re translucent, jiggly noodles with a chewy texture and they’re great paired with both vegetables and seafood and can be served hot or cold. We kept our big bowl of noodles vegan with red and orange sliced bell pepper, sliced carrots, green onions, and some black pepper and chopped cilantro. My portion was vegetarian because I added a dollop of garden vegetable cream cheese on the side (it makes it so creamy and yummy, eeee), but you can really do whatever you like with them. We’re thinking avocado, shrimp, and alfalfa or sunflower sprouts for next time, yum! Happy first weekend of April, everyone, it’s going to be a beauty in the city!