noodles – korean means: The most common variety of noodles in Korea is the “naengmyon”, which are brownish, dried noodles. These noodles are made from buckwheat flour, potato starch and are slightly chewier that soba noodles. Boil buckwheat noodles for three to twelve minutes. Naengmyon is mainly used to make soups. Tangmyon Sweet Potato Noodles: These sweet potato noodles look similar to cellophane and are made often with mung beans starch. They absorb all the flavor of the food they’re cooked in, and become translucent like cellophane noodles. Use them in stir-fry dishes. To cook, soften the noodles in boiling water for about 10 minutes and then heat for 45 seconds to one minute. (in Cooking Dictionary)
