Formaldehyde Detected in Hsinchu's Famous Rice Noodles! '4 Products, 7 Batches' Urgently Recalled – Full Return Instructions

A food safety crisis has erupted in Taiwan's rice noodle market. On the 18th, Hsinchu City's Health Bureau announced that formaldehyde—a prohibited chemical—was detected in 'Nong Geng Zhuo Shui Steamed Rice Noodles' and related products manufactured by Ming Hao Enterprise Co., based in Hsinchu. The initial detection occurred during a market inspection by Tainan City's Health Bureau in late May, which found formaldehyde in a batch of 'Nong Geng Zhuo Shui Steamed Rice Noodles' (expiry: January 5, 2028). Tainan promptly reported the case to Hsinchu, the overseeing authority.

Following the alert, Hsinchu City's Health Bureau and the Taiwan Food and Drug Administration (TFDA) conducted a joint on-site inspection and expanded testing. Shockingly, formaldehyde was also detected in six additional products during the follow-up tests.

As a result, authorities have ordered the immediate recall of all affected batches, mandated process improvements, and initiated legal penalties under the Food Safety and Sanitation Act.

Recalled Products and Expiry Dates:

- Nong Geng Zhuo Shui Steamed Rice Noodles: Expiry dates of January 5, 2028, and February 1, 2029 - Feng Cheng Shiitake Scallion Steamed Rice Noodles: Expiry dates of May 25, 2027, and March 15, 2027 - Nong Geng Hsinchu Steamed Rice Noodles (200g): Expiry dates of April 1, 2029, and May 5, 2029 - Hsinchu Steamed Rice Noodles: Expiry date of April 1, 2029

A total of four product items and seven batches are affected. The company produced 4,740 packages in total, with 867 already recalled. Hsinchu Health Bureau has fined Ming Hao Enterprise and demanded comprehensive improvements to its raw material quality control and production processes.

How to Return Affected Products:

Consumers who have purchased any of the above-listed batches should contact the company's dedicated return hotline at (03) 522-1845 to initiate the return process.

How to Choose Safe Rice Noodles: Expert Tips

To help consumers avoid contaminated products, Hsinchu Health Bureau provided visual guidelines:

- Normal rice noodles: Should appear naturally light yellow or off-white - Suspicious rice noodles: Excessively bright white or translucent appearance may indicate overuse of bleaching agents

Two Consumer Protection Steps to Reduce Chemical Residues:

1. Soak Before Cooking: Soak the rice noodles in clean water for at least 15–30 minutes before cooking. Discard the soaking water completely—never reuse it in cooking.

2. Boil with Lid Open: When blanching or cooking, keep the pot uncovered. This allows any residual formaldehyde to evaporate with the steam, reducing health risks.

Due to formaldehyde’s high water solubility and volatility, these physical steps can significantly reduce or eliminate residues.

Source: Hsinchu City Government