Spicy Potato Noodles
A delightful dish that unites the comforting texture of potatoes with vibrant Asian spices, perfect for any meal.
Ingredients
For the noodles
- 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces Golden potatoes also work well.
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
For the sauce
- 2 tablespoons regular soy sauce Use gluten-free soy sauce for a gluten-free option.
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru Either coarse or fine ground; substitute with Chinese chili powder if necessary.
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil (avocado, sunflower, or grapeseed)
- ⅓ cup fresh cilantro, roughly chopped
Instructions
Cooking the Potatoes and Noodles
- Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.
- Once cooked, drain the potatoes and transfer them to a heatproof bowl. Add the salt and mash until smooth.
- While still hot, mix in the potato starch and knead the dough lightly until it’s cohesive.
- Gradually add the warm water, mixing until absorbed, resulting in a smooth and pliable dough.
- Bring a pot of water to a boil. Divide the dough into 14 equal pieces, keeping covered with a damp towel.
- Roll each piece into ½-inch thick noodles, then gently drop them into the boiling water; avoid overcrowding the pot.
- Allow the noodles to float to the top, then cook for an additional minute. Remove them into a bowl of cold water.
Making the Chili Oil
- In a heatproof bowl, combine all chili oil ingredients (except the oil and cilantro).
- Heat the oil until it starts to smoke, then pour over the mixture and stir gently.
Assembly
- Drain the noodles and transfer them to a clean bowl. Toss with chili oil and chopped cilantro until well coated.
- Serve warm!
Notes
Feel free to swap ingredients where necessary. Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheat, stir-fry or toss in hot water for a quick warm-up.