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Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.
Olchaeng-chi guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do.
Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.
Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root, known as kuzukoin Japanese, chewy and semitransparent
Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's tongue)
Kelp noodles, made from seaweed