Sweet potato glass noodles are made solely from sweet potato starch and water — not wheat flour. When cooked, they turn a translucent grey and develop a uniquely chewy, springy texture. Unlike Italian pasta or regular wheat noodles, they contain no gluten and are excellent at absorbing sauces and seasonings for a deeply flavourful result. In Chinese cuisine, they are a key ingredient in dishes such as Ants Climbing Tree (蚂蚁上树) and hot pot (火锅), and are enjoyed as a staple of everyday home cooking.

Yes. These sweet potato glass noodles are made from sweet potato starch and water only, making them fully suitable for both vegan and vegetarian diets. They contain no ingredients of animal origin. Please note, however, that any sauces or additional ingredients used during cooking (e.g. soy sauce, oyster sauce) should be checked separately for their suitability.

Yes. The ingredients of these sweet potato glass noodles — sweet potato starch and water — contain no gluten. They are free from wheat, barley, rye and any other gluten-containing grains. However, cross-contamination in shared production facilities at JING YI GEN has not yet been officially confirmed. Those with a severe wheat allergy or coeliac disease are advised to contact the manufacturer directly before consuming.

Before opening, store in a cool, dry place away from direct sunlight. Once opened, transfer to an airtight container or resealable bag to keep out moisture. Cooked noodles should be refrigerated and consumed within 2–3 days. For the exact best-before date, please refer to the date printed on the product packaging.

Cooking is straightforward. Add the noodles to a generous amount of boiling water and cook for approximately 7–8 minutes, until they turn translucent and tender. Once cooked, rinse immediately under cold water to remove excess starch and prevent the noodles from sticking together. Soaking in cold water for around 30 minutes before cooking can reduce the boiling time. As the noodles tend to firm up when they cool, adding a drizzle of sesame oil just before the end of cooking in stir-fry dishes will help maintain a soft, smooth texture.