Is it safe to eat bracken root starch noodles if they are a bit hard after cooking?

Generally speaking, fern root starch noodles that are cooked too hard are not suitable for consumption. The detailed explanation is as follows:

Fern root starch is a type of starch extracted from the roots of bracken fern through several processes including washing, crushing, filtering, and drying. If the fern root noodles are cooked too hard, it indicates they have not been fully cooked. At this stage, their texture is tough and unpalatable. Eating undercooked fern root noodles may irritate the gastrointestinal tract, leading to symptoms such as vomiting, abdominal pain, and diarrhea. In severe cases, it may even cause food poisoning and harm the body.

If you find that the fern root noodles are too hard after cooking, you can reheat them, extend the cooking time, or rinse them with cold water after boiling to effectively improve their texture and make them more enjoyable to eat.

In daily cooking, stirring the noodles occasionally while boiling helps ensure even heat distribution and better water absorption. Additionally, stirring helps release excess starch, resulting in a smoother and more pleasant texture.