High-temperature blanching can make the starch in sweet potato powder quickly absorb and expand, forming lumps with strong viscosity, elasticity and toughness, so that the sweet potato noodles made in this way are more chewy and chewy. The viscosity of sweet potato noodles is poor. When noodles are mixed with cold water, the dough is easy to not coagulate, and it breaks during the cooking process of noodles, which affects the taste and quality of sweet potato noodles. The cooked noodles can gradually form gluten, and can be combined with other materials more quickly and perfectly when kneading dough, thus making more delicious sweet potato noodles. Scalding with boiling water can also make sweet potato noodles easier to form, because sweet potato noodles are crisp and difficult to form with cold water. Sweet potato noodles will become softer and easier to be processed into various shapes of pasta after being scalded with boiling water.