Golden Sweet Potato Vermicelli 400g Japchae | Multipurpose Chewy Sweet Potato Vermicelli

Exp: 12-2027

Golden Sweet Potato Vermicelli 400g Japchae | Multipurpose Chewy Sweet Potato Vermicelli

Golden Sweet Potato Vermicelli is rice noodles made from pure sweet potato starch and water. It has a chewy, flexible texture, is translucent after cooking, doesn't break easily, and absorbs seasonings well. It's perfect for Korean japchae, hotpot, Chinese soup, Thai salad/suki, and even homemade fried rice noodles. It's convenient for families and culinary businesses because it's consistent and easy to prepare.

Superiority:

* Simple ingredients (sweet potato starch + water), no preservatives
* Chewy and not easily broken
* Versatile for stir-fries, soups, salads, hotpots
* 400g packaging, economical and easy to store

Ingredients: Sweet potato starch, water
Nutritional information per 50g: Energy 170 kcal; Fat 0g; Protein 0g; Carbohydrate 43g; Sugar 4g; Salt 5mg

How to use (briefly):

1. Basic preparation: Boil plenty of water. Cook the rice noodles for 6–8 minutes until chewy and translucent. Drain and rinse under running water or ice water. Stir in 1 tsp oil (optional). Tip: For a chewier texture, boil for 5–6 minutes and then finish cooking in the pan/soup.
2. Stir-fry/Japchae: Add the cooked rice noodles to the stir-fry with the spices and sauce, stir quickly for 1–2 minutes until absorbed.
3. Soup/broth/hotpot: Add cooked rice noodles to boiling broth 1–2 minutes before serving.
4. Salad/cold: After boiling, rinse the ice, drain dry, mix the dressing.

Ready to practice recipe:

1. Korean Japchae (2 servings)

* 120 g rice vermicelli; beef/chicken; onion & garlic; carrot; bell pepper; spinach; mushroom
* Sauce: soy sauce, sugar, sesame oil, pepper, toasted sesame
Method: Boil the rice noodles, drain. Sauté the spices, then add the meat, vegetables, and mushrooms. Add the rice noodles and sauce, stirring until glossy. Sprinkle with sesame seeds.

2. Seafood Vermicelli Soup (3 servings)

* 100 g vermicelli; chicken/seafood stock; shrimp/fish balls; ginger; garlic; Chinese cabbage; leek
Method: Bring the broth with ginger and garlic to a boil. Add the shrimp and vegetables. Add the cooked rice noodles 1–2 minutes before serving.

3. Thai Suki Style Salad (2 servings)

* 120 g rice vermicelli; cucumber; carrot; lettuce; bean sprouts; coriander
* Sauce: lime juice, fish sauce/salt, sugar, chili, garlic
Method: Boil the vermicelli, rinse, and drain. Mix all the ingredients and sauce together, and serve cold.

4. Daily Fried Vermicelli (2–3 servings)

* 120–150 g rice noodles; garlic; onion; shredded chicken/egg; cabbage; mustard greens; carrots
* Sauce: sweet soy sauce, salty soy sauce, oyster sauce, pepper
Method: Sauté the spices, add the protein and vegetables, then the rice noodles. Pour in the sauce and stir until evenly mixed.

Pro tip: Don't soak the rice noodles for too long before boiling. For stock, store the cooked, lightly oiled rice noodles in an airtight container in the refrigerator for up to 24 hours; reheat quickly in a wok/soup pot when ready to serve. Use a large pan and medium-high heat to prevent the rice noodles from clumping.

Golden Sweet Potato Vermicelli is a reliable choice for the chewy texture of japchae and a variety of Asian dishes. Versatile, easy to prepare, and consistent—ideal for both home and culinary businesses.