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First tried these when I made cold sesame noodles, then tried with a jjol myeon recipe and naengmyum recipe. Probably a good soba substitute as well tho I am not sure how they will taste in cold water naengmyun type dish. I prefer these over other noodles that are traditional to Korean cuisine because they seem to compliment the sauces/flavors in the dishes better, and hold up better than the thinner naengmyun, gooksoo, and soba noodles.