Sweet potato noodles are noodles made from sweet potato starch, pressed or extruded into long, thin strands that hold together without added binders. They have a springy, slightly chewy, gelatinous texture and a mild natural sweetness that sets them apart from wheat noodles, and they are gluten-free. In Korean cooking, dangmyeon (sweet potato noodles) are boiled and stir-fried with vegetables and beef in the dish japchae. In Japan, similar noodles are served in a clear dashi-based broth or in cold noodle salads. They also work in stir-fries, soups, and casseroles as a gluten-free substitute for wheat pasta.