Sweet Potato Vermicelli (Thin)
噛み切れないほどの弾力！激辛スープに負けない「黒い春雨」
Description
Glass noodles made from sweet potato starch, used in Sichuan/Chongqing's famous 'Suan La Fen' (hot and sour noodle soup). Unlike mung bean vermicelli, it's slightly thicker, grayish to blackish in color, featuring an intense 'snapping, chewy' rubber-like bounce.
Classification: Everyone, Ingredient, Glass Noodles, Sweet Potato, Sichuan Cuisine, Suan La Fen, Rubber-like Bounce
Shops selling Sweet Potato Vermicelli (Thin)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sweet potato starch
- Water
Instructions
- [Typical Uses]
- [Suan La Fen]: Boil in an ultra-spicy soup heavy with black vinegar and chili oil (the sweet potato bounce stands up to the strong soup).
- [Zhu Rou Dun Fen Tiao (Pork & Noodle Stew)]: Northeast home cooking; simmer meltingly soft with pork.
Learn more Substitutes, pairings, tips
Key spices
Faint sweetness from sweet potato、and strong rubber-like chewiness pushing back against teeth
Substitutes at Japanese supermarkets
Substitute texture with Korean cold noodles or thick Malony
Pairing
Suan La Fen (Hot/Sour Soup) / Braised Pork
Trivia
Sold in round bundles in Asian stores. Exists in thin types (Fen Si) and flat types like fettuccine (Kuan Fen), used depending on the dish.
Eating tips & etiquette
While mung bean vermicelli is 'crisp', this is 'chewy and sticky'. Even in rich, oily Sichuan spicy soups or Northeast soy braises, the noodles don't melt, maintaining a strong presence.
Allergen
None