Spicy Potato Noodles

 

 

Ingredients

 

For the potato noodles:

• ▢ 1.1 pounds russet potato peeled and cut into 1 inch pieces (gold potato is fine too)
• ▢ ½ teaspoon salt
• ▢ 1½ cup potato starch
• ▢ ½ cup water warm

For the chili oil:

• ▢ 2 tablespoons regular soy sauce
• ▢ 2 tablespoons Chinese black vinegar
• ▢ 2 tablespoons gochugaru (coarse) or fine ground (or Chinese chili powder)
• ▢ 1¼ teaspoons granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ 2 tablespoons garlic minced
• ▢ 1 stalk green onion sliced
• ▢ 3 tablespoons oil any neutral oil such as avocado, sunflower, grapeseed, etc
• ▢ ⅓ cup cilantro roughly chopped

• Instructions

• Cook the potato:

  Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
  Make the dough: Once the potato is cooked, drain well and place into a heatproof mixing bowl. Add the salt and mash the potato with a fork until no more chunks are visible.

  • While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is not too hot for you, start kneading the dough until cohesive.

    *This step will help tremendously with keeping the dough pliable. The heat from the potato kind of cooks the starch, gelatinizing it and making it stretchier. It also helps to shape the noodles while the dough is warm for easy handling.*
  • Add the water and mix the dough until the water is absorbed and an almost smooth dough forms. The dough won't be stretchy like bread dough, but it will be pliable enough for shaping, especially if it's warm.
  • Make the potato noodles:

    Bring a pot of water to a boil and prepare the noodle making station as close to the cooking station as possible. Also prepare a large bowl of cold water.
  • Divide the dough into 14 equal pieces. Keep the dough covered with a damp towel at all time when not using. Working with 1 pice of dough at a time, roll each piece of dough into ½ inch thick noodles.

    
    
  • Gently place the potato noodles into the boiling water but be careful not to overcrowd the pot. The noodles need to be fully submerged when added to the water, or they will break. Gently give the noodles a stir after adding.
  • Allow the noodles to cool until they float to the top, then cook for an additional minute. Remove the noodles and place them into the bowl of cold water. Repeat with remaining potato noodles.
    
    

    #Noodles #Pasta #SpicyNoodles
    
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