Healthy Alternatives: Korean Glass Noodles
Korean glass noodles (dangmyeon) are rapidly gaining in popularity and availability for good reason: they’re a delicious and convenient addition to paleo and plant-based diets, and add a cosmopolitan touch to any recipe!
Good news for sensitive stomachs
Most of us are familiar with rice vermicelli, made with rice flour, and Chinese vermicelli, made with mung bean starch, both of which can be found in most supermarkets. But both can be problematic for people avoiding grains and legumes in their diet. Naturally gluten-free Korean glass noodles are made from sweet potato starch, a benign-yet-delicious root tuber that is generally well-tolerated even by sensitive stomachs. The noodles are usually found dried in packages at your local Asian supermarket, though more conventional grocery stores are beginning to carry them as well.
Fuel for your body
Korean glass noodles are an excellent source of complex carbohydrates, making them a good source of quick fuel for your body. With a score of 45 on the glycemic index, glass noodles are a good option for those working to control their blood sugar with low-glycemic carbohydrates. And on the flip side, if you’re lacking carbohydrates in your diet due to removing grains and legumes, Korean glass noodles are a great choice to help you hit your macros. These noodles, so named because they are literally transparent when cooked, have a lighter texture than traditional pasta, and can be whipped up in a jiffy!
Traditionally, Korean glass noodles are used in japchae, a popular dish where the noodles are stir-fried with sesame oil, beef, mushrooms, and vegetables, and seasoned with soy sauce and sugar. Glass noodles are deliciously adaptive due to their neutral flavour, so top and customize to your heart’s content! From spring rolls to stir-frys to old favourites like chicken noodle soup and pho, use these as a grain-free alternative to any noodle dish. Give Korean glass noodles a try—they might just become your new pantry staple!
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