Glass noodles
Translucent starch noodles, in Korean cooking usually made from sweet potato starch: glassy, smooth and distinctly chewy once cooked.
The Korean kind, made from sweet potato starch, is thicker, greyish and chewier than the fine mung bean glass noodles found in the Asian aisle of the supermarket. It is sold in Asian grocery shops and online.
Substitute:
Mung bean glass noodles work, but they are thinner, softer and overcook more quickly, so cook them for less time and expect a less chewy dish.