Sweet Potato Noodle Salad
Sweet potato (dangmyeon) noodles, made from sweet potato starch, are popular in Korea. The wide version are used in stir-fries and soups and in a popular traditional dish called japchae. The thinner ones are also used in stir-fries and soups. Their bouncy texture is excellent in this salad.
Inroduction
About this Recipe
By Sheridan Rogers
You'll notice how tough and wiry these noodles are in the packet but they become translucent with a springy texture when hydrated. They're also good at absorbing flavours as you'll discover in this delicious oriental noodle salad. Can be served with barbecued beef or chicken. Also good eaten in a crisp Cos lettuce cup.
Ingredients
100g sweet potato noodles (dangmyeon)
1 medium gold sweet potato (kumara), approx 300g, peeled
Olive oil spray
1/2 red capsicum (bell pepper), julienned
1 small lebanese cucumber, sliced in half lengthways
3 spring onions (green onions), finely sliced
1/3 cup fresh coriander leaves, roughly chopped
1/3 cup fresh mint leaves, roughly chopped
1/3 cup toasted unsalted peanuts
1 small red chilli, thinly sliced (optional)
Dressing
30ml light soy sauce
20ml toasted sesame oil
15ml sherry vinegar
15 ml olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon finely grated fresh ginger
1 small clove garlic, peeled and finely chopped
Boil the sweet potato noodles for 8 minutes. Drain well and rinse under cold water – this is an important step to remove excess starch. Cut into shorter lengths with kitchen scissors for easier eating.
Preheat oven to 200C.
Slice the sweet potato into 1cm slices, then into 1 – 1.5cm cubes. Place on a baking tray lined with baking paper or foil and spray with olive oil. Place in preheated oven and bake 25 – 30 minutes or until soft, tossing occasionally with tongs. Remove from the oven, allow to cool then toss through the noodles along with the red capsicum.
Scrape seeds out of cucumber then dice into 1 -1.5cm pieces.
Add the cucumber, spring onions, peanuts and chilll, if using. Stir through the dressing – you may not need all of it. Toss well to combine.
Throw in the freshly chopped coriander and mint leaves, reserving a few for garnish and toss again.
For the Dressing:
Combine all the ingredients together. Season with salt and pepper though this is probably unnecessary.
Serve at room temperature.