WC Hong Sweet Potato Noodles (300g) are gluten-free, plant-based glass noodles (also known as hongshu fen or dangmyeon) made primarily from sweet potato starch and water. They are highly valued in East Asian cuisine for their translucent appearance, excellent flavor absorption, and exceptionally chewy texture. Ingredients: Typically 100% sweet potato starch and water. Naturally gluten-free, vegan, and fat-free.Texture: Firm, elastic, and slippery (glass-like) once cooked. Culinary Use: Ideal for hot pot, Sichuan sour and spicy noodle soup (suan la fen), Korean stir-fried japchae, and cold noodle salads. Standard Cooking Instructions:Sweet potato noodles require thorough cooking to achieve their signature chewy texture. You can prepare them using one of two methods:MethodPreparationBoiling TimeBest Used ForQuick BoilingNo soaking required.6 to 10 minutes in rapidly boiling water.Soups, hot pots, and immediate stir-fries.Soaking MethodSoak in warm/lukewarm water for 15 to 30 minutes until soft.4 to 6 minutes in boiling water.Stir-fries like japchae (prevents overcooking). Essential Preparation Steps:Boil: Drop the noodles into a generous amount of boiling water. Stir occasionally during the first minute to prevent them from sticking to the bottom of the pot.Test: Taste a noodle before draining. It should be completely translucent without a hard, starchy white core, remaining soft yet bouncy.Shock: Immediately drain and rinse thoroughly under cold running water 2–3 times. This removes excess surface starch and locks in the chewy texture.Prevent Sticking: If you are not adding them to a dish right away, toss the drained noodles with a drizzle of sesame oil. Popular Recipe IdeasSichuan Hot Pot / Soups: Add un-soaked noodles straight into a bubbling hot pot broth or spicy soup base during the final 8 minutes of cooking. They hold their shape perfectly without making the broth cloudy.Korean Japchae: Stir-fry the cooked and rinsed noodles with sesame oil, soy sauce, a touch of sugar, spinach, carrots, mushrooms, and your choice of protein.Ants Climbing a Tree: Substitute these in place of traditional mung bean threads for a thicker, chewier take on the classic Sichuan minced pork and noodle stir-fry