Description
A delightful dish combining potatoes and spices into unique noodles that deliver a spicy and flavorful experience.
Ingredients
- 1.1 pounds russet potatoes (peeled and cut into 1-inch pieces)
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons coarsely ground gochugaru
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion (sliced)
- 3 tablespoons neutral oil (like avocado, sunflower, or grapeseed)
- ⅓ cup cilantro (roughly chopped)
Instructions
- Cook the Potatoes: Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.
- Make the Dough: Drain the cooked potatoes and transfer them to a heatproof mixing bowl. Sprinkle with salt and mash until no lumps remain.
- Combine Ingredients: While the mashed potato is still hot, mix in the potato starch until fully integrated, then knead until cohesive.
- Add Water: Gradually incorporate the warm water until absorbed, forming a smooth, pliable dough.
- Shape the Noodles: Boil a separate pot of water. Divide the dough into 14 equal pieces and roll each into ½-inch thick noodles.
- Cook the Noodles: Drop the noodles into boiling water. Stir gently, cook until they float to the surface, then transfer to cold water.
- Prepare the Chili Oil: Combine chili oil ingredients in a bowl, heat oil in a pan until smoking, and pour over mixture.
- Assemble: Drain potato noodles, add to a bowl, pour in chili oil, and toss in cilantro. Serve warm!
Notes
For added flavor, garnish with cilantro, sliced green onions, or sesame seeds. Serve with grilled chicken, tofu, or shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian