sweet potato noodles 20190513~0515

sweet potato hooray~
juz being a sweet potato diehard fan
personally love sweet potato noodles too
the translucent threads of these noodles are attractive
the chewy texture is also sth I like
so far past experience with these noodles are good


it's been a while didn't have some of them...
coz have been reading much rumors abt their food safety as they've got many additives in...

this time found some zero-additive ones...
so juz gotta try them again...
btw got a mini taste test of both...


sptt noo food labels

(2 brands)

   

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sweet potato noodles
sajo
@20190513

sweet potato noodles go with sweet potato leaves

it's like a reunion lol...

 a large bunch of noodles that could not fit into the pot...
but it will soften once in contact with water...

hardly have a peak at the noodles...
they are sitting under the sweet potato leaves...
noodles always sink but will not float...

cooked too long that they became too soft...
soaked up a lot of water n look fat n chubby now...
juz lazy didn't drain it out n then added the leaves to cook...
 they are juz too soft fragile n easily broken...
slippery n hard to pick it up...
almost cant eat it even with chopsticks n spoon together...
yet they are still some best noodles to slurp...
silky smooth... n the plain taste is easy to with anything...

 like that they are longer than regular Italian pasta...
enjoy the one-slurp thing lol...
though this time it's hard to slurp in one bite without breaking them...
coz they are too soft n fragile... easily broken up...
this shot is the most successful one...

noodles grow fatter n fatter as time goes by...
btw the veg become more n more yellow...

the plain taste n silky smoothness is juz like my past experience

but juz boiled n soaked for too long that it becomes too soft

without a bit of chewiness
that was different from previous experience
though dunno if those noodles had b4 were with additives or not
...
a thing to notice abt the taste...
coz actually they're noodles made with starch only...
should be juz sth like plain jello
got a shape n texture
but without any flavour
however somehow feel a bit acidic n 澀口
dunno if that's the noodles quality issue?
or maybe the sweet potato leaves changed the taste of water?
wonder what's the chemical reaction when starch soaked up veg water... 

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sweet potato noodles
dongwon
@20190514

 same look of the raw uncooked noodles
though it's already dived into water
not possible to view lol

 this time on heat abt 3 mins...
yet afterwards let them sit in hot water for more time...
end product noodles a bit less thick n chubby
but it's not quite obvious in the pic...

 some olive items to go wif my noodles...

 swell up more and more as time goes by...

 pick them up looks less fat n chubby
yet same slippery... still quite soft n fragine...
easy to fall apart when pulling too hard...

 real slippery... this mouthful of noodles slipped away juz after the moment this shot...
yet this time it's more al dente...
got a better chewy mouthfeel...
taste is juz same plain...

 scooping up some noodles deeper down at the bottom...
they tend to look a bit more chubby...

 try dipping noodles in olive oil...
its juz ok to go with the noodles... no special...
though did think olive oil flavour is a bit too strong to me...

 lengthy noodles so enjoyable to slurp with...

 also got some pitted olives to go with the noodles...

 noodles holds up their texture till the end
till the last mouthful
even it's at the bottom of the pot n sitting for that long

a noodle baby... so thin n short...
only to be left over in the boiling water...
















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sweet potato noodles
dongwon
@20190515

 its dongwon brand again...

 a close look on the uncooked noodles...

 was hoping to be more al dente...
boiling for only 2.5 mins...
set less than the last time...
leave some pieces still solid white n off from heat...
but soon it juz looks the same swelling up...

 pic cant tell well...
yet this time it's more al dente...
more chewy... suit my preference better...

 toss wif my extra virgin olive oil its juz great...

noodles are intact long n al dente...
best thing to slurp up with.... 

 got some olives to go with also...

 three different thickness of the noodles...

 a thin noodle in the middle....

 all different sizes n shapes of these noodles...
some are as thick as 銀針粉... still solid white till the end...
wonder how these noodles are made...

some thin pieces left...
likely they are so thin that all broken up...














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two brands are juz the same to me...

both are some starch only noodles...
they are like flavourless jelly in noodles shape...
the texture of the noodles depends on the cooking time...
though noodles from sajo brand are soft n fragile... believe that if shorten the cooking time it can be more chewy...
juz adjust the time...
let it remove from heat juz when it's still a bit soild white...
then the rest of time soaking will be enough to cook it to the right al dente texture...

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