Sweet Potato Noodles (Sunlee)

Sweet Potato Noodles (Sunlee)

Product Name: Лапша из батата, Ipomoea batatas, Sweet Potato Noodles, Süßkartoffelnudeln, Nouilles de patate douce, Fideos de batata, วุ้นเส้นเกาหลี

Synonyms: Korean sweet potato noodles, starch noodles, glass noodles, sweet potato vermicelli.

Parts Used: starch from sweet potato tubers (Ipomoea batatas), tuber starch.

Nutritional Value of the Product: carbohydrates, dietary fiber, proteins, potassium, calcium, magnesium, phosphorus, iron, B vitamins.

Main Beneficial Properties of the Product: source of slow-release carbohydrates, support for energy metabolism, improvement of digestion, support for gut microbiota, antioxidant action, cholesterol reduction, regulation of blood sugar levels.

Beneficial for diseases: E11 Type 2 diabetes, E66 Obesity, E78 Lipid metabolism disorders, I10 Arterial hypertension, K59 Constipation, K90.4 Secondary lactase deficiency (alternative to wheat products), Z71.3 Dietary counseling.

Contraindicated for diseases: K90.0 Celiac disease (only if gluten impurities present in production), T78.1 Other adverse reactions to food (allergy), N18 Chronic kidney disease (with excess potassium in the diet), M10 Gout (with excessive consumption of starchy products).

Culinary Application: preparation of soups, stir-frying with vegetables and meat, use in salads, preparation of Korean "japchae" noodles, addition to hot and cold dishes, dressing with sauces.

Forms and Processing Products: dried noodles, sweet potato starch, sweet potato flour, sweet potato chips, sweet potato desserts, sweet potato syrup.

Geography of Use and Dietary Traditions

Sweet potato noodles are widely used in Korea, China, Japan, Southeast Asian countries, and are increasingly found in European and American cuisine due to the gluten-free trend. The most famous dish is Korean japchae (잡채), stir-fried noodles with vegetables and meat, which is a mandatory treat at holidays and family celebrations. In China, sweet potato noodles are used in soups and stewed dishes, particularly in Sichuan cuisine, where they are served with spicy broths. In Japan, they are used in hot soups and light salads. In Thailand and Vietnam, sweet potato starch serves as an alternative to bean or rice noodles and is used in street food. Modern healthy eating trends have increased interest in sweet potato noodles, as they are gluten-free and suitable for a vegan diet. Their consumption is linked to the traditions of economical and versatile use of starchy plants in Asia, where sweet potato was historically viewed as a valuable food source during rice crop failures.

Toxicity and Food Safety

The product is considered safe, contains no gluten, and is low-allergenic. Excessive consumption may burden the digestive system due to high starch content. Anti-nutrient factors are minimal.

Product Composition: sweet potato starch 100% (Sweet Potato Starch 100%)

Recipes with Sweet Potato Noodles

1. Japchae (잡채, Korea)

Ingredients:
— Sweet Potato Noodles — 200 g.
— beef — 150 g.
— carrot — 1 pc.
— onion — 1 pc.
— fresh spinach — 150 g.
— shiitake or button mushrooms — 150 g.
— garlic — 3 cloves
— soy sauce — 4 tbsp.
— sesame oil — 2 tbsp.
— sugar — 1 tbsp.
— vegetable oil — 2 tbsp.
— sesame seeds — 1 tsp.
— salt — to taste

Preparation method:
Soak the noodles in hot water for 20 minutes and boil until cooked. Slice the beef into thin strips, marinate in soy sauce with garlic and sugar. In a pan, fry the meat, then separately — the carrot, mushrooms, and onion. Blanch the spinach for 1 minute. Combine all ingredients with the noodles, season with soy sauce and sesame oil, mix, and sprinkle with sesame seeds.

2. Chinese Spicy Noodle Soup

Ingredients:
— Sweet Potato Noodles — 150 g.
— chicken broth — 1 l.
— chicken breast — 200 g.
— chili paste — 1 tbsp.
— soy sauce — 2 tbsp.
— fresh ginger — 20 g.
— garlic — 2 cloves
— spinach — 100 g.
— green onion — 50 g.
— sesame oil — 1 tbsp.
— salt — to taste

Preparation method:
Boil the chicken breast and slice into strips. Add chili paste, chopped ginger and garlic to the broth, boil for 5 minutes. Boil the noodles separately until translucent. Place noodles, spinach, and chicken in a bowl, pour hot broth over, and sprinkle with green onion.

3. Thai Salad with Sweet Potato Noodles

Ingredients:
— Sweet Potato Noodles — 150 g.
— carrot — 1 pc.
— cucumber — 1 pc.
— white cabbage — 100 g.
— roasted peanuts — 50 g.
— cilantro — 20 g.
— lime — 1 pc.
— soy sauce — 2 tbsp.
— fresh chili — 1 pc.
— cane sugar — 1 tsp

Preparation method:
Boil the noodles and let cool. Julienne the carrot, cucumber, and cabbage. For the dressing, mix lime juice, soy sauce, sugar, and chopped chili. Combine noodles with vegetables, dress with the sauce, mix, and sprinkle with crushed peanuts and fresh cilantro.

4. Japanese Miso Soup with Noodles

Ingredients:
— Sweet Potato Noodles — 150 g.
— miso paste — 2 tbsp.
— daikon radish — 100 g.
— carrot — 1 pc.
— tofu — 150 g.
— dried wakame seaweed — 10 g.
— green onion — 50 g.
— soy sauce — 1 tbsp.

Preparation method:
Slice daikon and carrot into matchsticks, boil in 1 liter of water until tender. Add miso paste dissolved in hot broth and soy sauce. Boil the noodles separately. Place noodles in a bowl, add tofu cubes and rehydrated wakame, pour hot broth over, and sprinkle with green onion.

5. European Vegetable Wok

Ingredients:
— Sweet Potato Noodles — 200 g.
— zucchini — 1 pc.
— bell pepper — 1 pc.
— broccoli — 150 g.
— garlic — 2 cloves
— soy sauce — 3 tbsp.
— olive oil — 2 tbsp.
— sesame seeds — 1 tsp

Preparation method:
Boil the noodles until done. In a wok or deep skillet, fry the garlic, then add the chopped vegetables and stir-fry quickly over high heat. Add the noodles and soy sauce, stir, heat for 2 minutes. Sprinkle with sesame seeds before serving.

6. Dessert Noodles with Coconut Milk and Fruits

Ingredients:
— Sweet Potato Noodles — 150 g.
— coconut milk — 400 ml.
— palm sugar — 2 tbsp.
— vanilla — 1 tsp.
— mango — 1 pc or banana — 2 pcs

Preparation method:
Boil the noodles until soft. In a saucepan, heat coconut milk with sugar and vanilla, bring to a light boil. Place noodles in a dessert bowl, pour coconut sauce over, and top with pieces of fresh fruit. Serve warm or chilled.