Wide Sweet Potato Noodles (Hong Shu Kuan Fen)
きしめんのような極太春雨！火鍋のシメの絶対的エース
Description
Sweet potato starch noodles shaped into 'fettuccine-like (flat)' strips about 1-2cm wide. 'Kuan' means wide/thick. Chewiness is maximized to the limit; the ultimate carb ingredient for Sichuan hot pot or Ma La Xiang Guo (Dry Hot Pot), more popular than meat itself.
Classification: Everyone, Ingredient, Glass Noodles, Ultra-thick, Sweet Potato, Hot Pot Ingredient, Ma La Xiang Guo, Chewy
Shops selling Wide Sweet Potato Noodles (Hong Shu Kuan Fen)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
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]
- [Hot Pot Ingredient]: Toss into boiling hot pot (Ma La or Paitan), simmer until transparent and tender enough to cut with chopsticks.
- [Ma La Xiang Guo]: Rehydrate in hot water, then flash-fry with pork and lotus root in ultra-spicy sauce.
Learn more Substitutes, pairings, tips
Key spices
Slippery surface、ultimate chewy texture with strong bounce when bitten
Substitutes at Japanese supermarkets
Can be perfectly substituted with Korean flat 'Dangmyeon'
Pairing
All Hot Pots / Ma La Xiang Guo (Dry Hot Pot)
Trivia
Sold as hard, dry sticks (in bags) at Asian stores. The trick to deliciousness is soaking in water for half a day or boiling vigorously for 10+ mins to remove the hard 'core'.
Eating tips & etiquette
For Chinese youth (esp. women) eating hot pot, this Kuan Fen is an absolute must-order item. It heavily absorbs the rich Ma La soup, and its rampaging chewy texture in the mouth is highly addictive.
Allergen
None