Stir-Fried Starch Noodles

Starch noodles, or dangmyeon (당면) are a type of Korean noodle made from sweet potato starch. Like rice noodles, they are kind of chewy and they don’t contain wheat either, so they’re perfect for people who have to eat gluten-free.


Before they’re cooked, they are very hard and have a sort of silver color.


Once they have been boiled though, they’re soft and chewy and delicious (although they are made with the starch from a sweet potato, there is no noticeable flavor).


Starch noodles are part of a popular Korean dish called japchae (잡채), which is made by stir-frying the cooked noodles with beef, vegetables, and a sugar-soy marinade. But I also think they go very well with honey and red pepper flakes.

I boiled the noodles until they were no longer “al dente” (the Italian phrase “to the tooth” means that the inside of a piece of pasta is still a little hard, and some people like to serve it this way) and added a little sesame oil and stirred it around to prevent them from sticking to each other.


Then I stir-fried some vegetables with chopped garlic (I used onion, carrot and broccoli for this dish, but carrot and red pepper and spinach are most commonly used in japchae).


And then added the cooked noodles, soy sauce, and honey.


I stir-fried the noodles together with the vegetables and sauce for a minute, and then served it with crushed red pepper flakes and toasted sesame seeds.


Stir-fried starch noodles are so yummy and easy to prepare. You can use any vegetables you have in your refrigerator, or even add sliced beef and make traditional japchae! Enjoy :)


Starch Noodle Stir-Fry


    1 block of starch noodles

    2 teaspoons sesame oil

    1 small carrot

    a handful of broccoli pieces

    1 clove garlic

    ¼ cup slivered onion

    2 Tablespoons soy sauce

    2 Tablespoons honey

    toasted sesame seeds and crushed red pepper flakes


    In a saucepan, boil water and cook the starch noodles until it isn’t hard in the middle when you bite into one.

    Drain the water out and stir in a teaspoon of the sesame oil to stop them from sticking together.

    Peel the carrot and cut it into slices. Peel and chop the garlic. If you are using frozen broccoli, microwave it for a few minutes to defrost it.

    In a wok or stir-fry pan, heat the other teaspoon of sesame oil and stir-fry the garlic, onion, carrot, and broccoli.

    When the garlic starts to get crispy, add the noodles, soy sauce, and honey. Turn the heat off and continue stirring the noodles and vegetables together in the hot pan for about a minute.

    Serve with sesame seeds and red pepper flakes to taste.

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2 thoughts on “Stir-Fried Starch Noodles

  1. Thank you for the recipe. I’m assuming it serves 1? And by the way, do you recall what was the weight of 1 block of noodles? I seem to have bought them in a package that does not contain blocks.

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