Crystal Potato Noodles (Shui Jing Fen)
お湯に入れると消える！？ガラスのように透明な極太麺
Description
Wide, thick glass noodles made from high-quality potato (or mung bean) starch. As the name 'Crystal' implies, boiling turns it completely colorless and transparent like glass, beautiful enough to see the plate's pattern underneath. Whiter than sweet potato Kuan Fen, with an elegant slipperiness.
Classification: Everyone, Ingredient, Glass Noodles, Potato, Crystal Noodles, Ultra-thick, Ma La Xiang Guo, Transparent
Shops selling Crystal Potato Noodles (Shui Jing Fen)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Potato starch(or Mung bean/Pea starch)
- Water
Instructions
- [Typical Uses]
- [Ma La Xiang Guo (Dry Hot Pot)]: Rehydrate in hot water until transparent, fry with veggies/meat in Ma La sauce (the transparent noodles absorb red oil and shine bright red).
- Eat like a salad in Northeast sesame cold dishes (substituting Da La Pi).
- Hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
Overwhelming smoothness sliding into the mouth、and elegant chewiness
Substitutes at Japanese supermarkets
Can be substituted with JP flat 'Malony (ultra-thick)' or 'Kuzukiri'
Pairing
Ma La Xiang Guo / Sesame Cold Salad / Hot Pot
Trivia
Sold dry in Asian stores. Unusually compatible with oil; adding it to hot pot or Ma La Xiang Guo heavily coats the surface with umami spice oil, turning it into the supremely delicious junk carb.
Eating tips & etiquette
If sweet potato vermicelli (Kuan Fen) is a wild noodle to enjoy 'powerful rubber-like bounce', Crystal noodles are urban noodles to enjoy 'smooth throat-feel and visual beauty'.
Allergen
None