The purple sweet potato noodle cakes produced by Qinhuangdao Dongyang Foods Co., Ltd. are not deep-fried; instead, they are made using a process of high-temperature steaming followed by drying. This article outlines the ingredients, production process, and serving methods for these noodle cakes.
Are purple sweet potato noodle cakes deep-fried? Many consumers ask this before purchasing. The answer is no. The purple sweet potato noodle cakes produced by Qinhuangdao Dongyang Foods Co., Ltd. are classified as non-fried instant noodle cakes—specifically marketed as "purple sweet potato noodles" or "non-fried noodle cakes."
Dongyang Foods is located in Changli County, Qinhuangdao City, Hebei Province. Established in 2005, the company evolved from the Changli County Shunda Flour Mill, which opened in 1998. The company has long specialized in instant noodles under the brand name "Dongyang Maichang" (Dongyang Wheat Field); the purple sweet potato noodle cake is one of their varieties made with coarse grains.
To understand why these noodle cakes are not deep-fried, one need only look at the production process. While traditional instant noodle cakes rely on deep-frying for dehydration, Dongyang Foods employs high-temperature steaming followed by high-temperature drying. By steaming the noodles before drying them, the firm texture and wheat aroma are preserved, and the entire process involves no oil. The packaging is clearly labeled "Non-fried Instant Noodles"; they come in 60g packs with a 12-month shelf life.
The ingredient list is straightforward: wheat flour, drinking water, and edible salt, supplemented by a compound thickener/stabilizer and turmeric. The purple sweet potato noodle cakes comply with the national standard for instant noodles (GB17400). In 2023, Dongyang Foods' noodles specifically designed for *malatang* (spicy hot pot)—a type of non-fried instant noodle—passed random inspections conducted by market regulatory authorities.
"Non-fried" is a key selling point emphasized by the company. Adopting the product philosophy of "Non-fried, zero distance to health," the company utilizes Taiwanese equipment combined with traditional craftsmanship. Currently, the daily production capacity is approximately 2.3 million packs. In addition to domestic sales, the purple sweet potato noodle cakes are exported to Singapore, and many hot pot and *malatang* restaurants use them as their dedicated noodle option.
As for preparation, the purple sweet potato noodle cakes are suitable for both boiling and stir-frying. When boiled, the noodles soak up the broth, becoming smooth and pleasantly chewy; when stir-fried, the aroma of the purple sweet potato blends with the other ingredients, creating a richer flavor profile.
Therefore, these purple sweet potato noodles are not a deep-fried product. Just look for the "non-fried" label on the packaging when buying, and you won't make a mistake.
