Has anyone ever used them? I made a Korean Knuckle bone soup today and added in daikon, green onion, shitake mushrooms and some Japchae noodles at the end. It was delicious! The only ingredients are sweet potato starch and water. They are a glass noodle, taste nothing like sweet potatoes but were a nice addition to the soup. Obviously this is a processed food and on the carby side. 40ish g/serving but one serving expanded so much in my pot it was plenty for the huge vat of soup.
so what do you think? Primal or not?