Sweet potato noodles, made from sweet potato starch and water, have a springy, chewy texture that stands up to liquid, which makes them quite distinct from rice or wheat noodles. Also called glass noodles in English, they don't get sticky or gooey or fall apart but retain their bite and heft even in a hot wok or broth.
Our medium-weight, round sweet potato noodles are made in Chongqing by a heritage company whose tagline is "300 years of heritage, 16 ancient methods." They are a popular choice for Sichuan natives, true noodle connoisseurs, and those looking for interesting gluten-free and/or sodium-free noodles.
A visit to a market in Chongqing or Chengdu reveals that sweet potato noodles, called hongshu fen or fentiao, are eaten in dozens of shapes and sizes. (See photo of a display we saw in a Chongqing supermarket.)
We've sourced this size to be the star of soups such as suanla fen (sour and spicy noodle soup). They also can be used in place of wheat or rice noodles in other soups. They are the most popular noodle choice for hot pot in Sichuan, since they release much less starch than other noodles. They are added at the end of a hot pot meal to make a kind of noodle soup with the hot pot broth. They are so popular that some shops even serve them as "hot pot noodles" without the hot pot!
We also love these stir-fried (similar to Korean jap chae) and as cold noodles.
Heritage Process
According to local lore, sweet potatoes have been grown in the Wulong district of greater Chongqing since their arrival from the New World in 1593. The area has long been known for its starch noodles made from ruby potatoes and spring water, and their production method has even been designated Chongqing Intangible Cultural Heritage.
As tradition dictates, the Wulong Shaofen company still uses stone mills to grind the starch for its noodles at the beginning of a 16-step process.
How To Use It
Prep noodles by soaking in warm water for 15-30 minutes, or until softened. For hot pot, cook soaked noodles directly in the pot. For other uses, boil soaked noodles until soft, around 8 to 10 minutes. Rinse under cold water until cooled and add to soups, salads or stir-fries.
Ingredients + Nutrition
Size: 400g (14.1 oz)
Ingredients: sweet potato starch, potato starch, water
Gluten Free
Nutrition Facts Servings: 4
Serv. size: 100g
Amount per serving: Calories 344
Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 85g (28% DV), Fiber 0g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 0g, Vit. D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (0% DV).
A sort of individual Sichuan hot pot, malatang very often features sweet potato noodles as one of many ingredients—just like its big brother mala hot pot, where they are often added to the broth toward the end of the meal
