Obap Sweet Potato Noodles
Obap Sweet Potato Noodles

Obap Sweet Potato Noodles 100g

Out of stock


Brand : Obap

Out of stock

Allergen Information :


Obap Sweet Potato Noodles

Obap Sweet Potato Noodles is known as Dangmyeon, “glass noodles” in Korean which are made from sweet potatoes. When the noodles are cooked, they become translucent with a chewy texture. It is gluten free and vegan-friendly. In addition, it is also without artificial colours or preservatives. Moreover, they are incredibly chewy and delicious.

In addition, it is perfect for stir-fry and soup. You may add the noodles with vegetables and marinated beef to create a delicious stir-fry dish for all to try.

Obap Sweet Potato Noodles (Japchae)

This recipe works as a side dish (banchan) or can even be served as an appetizer or light snack. Yield 4 – 5 servings. 


    • 50g Obap sweet potato noodles
    • 1/2 bunch spinach, rinsed and trimmed
    • 2 cloves garlic, minced
    • 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
    • 1/4 teaspoon salt
    • 1 tablespoon vegetable oil
    • 170g beef rib-eye, cut into 1/2 inch thick strips
    • 1/4 cup plus 1 teaspoon soy sauce
    • 1/4 medium onion, sliced
    • 3 to 4 shiitake mushrooms, sliced
    • 1 carrot, shredded or cut into thin strips
    • 3 green onions, cut into 1-inch pieces
    • 1/4 cup sugar
    • Toasted sesame seeds for garnish


  1. Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, because they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
  2. Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavours soak in.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
  4. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

Ingredients: Sweet Potato Starch (88%), Water.



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