These medium-thick, round noodles are made from sweet potato starch. They have a springy, chewy texture that stands up to liquid, which makes them quite distinct from rice or wheat noodles. An important player in Korean cuisine, you see them often in Sichuan as well, where they show up in suan la fen, sour and spicy noodle soup, and are delicious in mala hot pot. They also make a great liang fen, or cold noodle salad.
We are currently stocking a brand of sweet potato noodles (the second photo here) made in Sichuan and recommended for mala hot pot as well as other soups. For hot pot, the package advises soaking the noodles for 10 minutes before cooking directly in the pot. For other uses, simply boil noodles until soft.
Source: Made in Sichuan for U.S. distributor Walong Marketing
Size: 10.6 ounces (300 grams)
Ingredients: sweet potato starch, water