Chili Oil Potato Noodles

Ingredients

• 500 g Russet potatoes (Peeled and cubed)
• 1.75 cup Potato starch
• 0.5 cup Warm water (For forming the dough)
• Salt (For the potato cooking water, as needed)
• 1 tbsp Chili crisp
• 0.333 cup Green onions (Thinly sliced; reserve extra for garnish if desired)
• 1 tbsp Sesame seeds (Reserve extra for garnish if desired)
• 4 Garlic (Cloves, minced)
• 1 tbsp White sugar (Optional)
• 2 tsp Gochugaru (Optional)
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 0.25 cup Pure avocado oil (For heating and pouring over the sauce ingredients)
• Cold water or ice water (For wetting hands and stopping the noodles from cooking)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the peeled, cubed potatoes and cook for about 15 minutes, until fork-tender. Drain the potatoes.

2. 2

   While the potatoes are still warm, mash them until smooth. Add the potato starch and knead with your hands until a shaggy dough forms.

3. 3

   Add the warm water and continue kneading until the dough becomes a smooth, cohesive ball.

4. 4

   Bring a fresh pot of water to a boil. Keep a bowl of cold water nearby so you can wet your hands while shaping the noodles and prevent the dough from sticking.

5. 5

   Roll the dough into a long log and divide it into 15 pieces. Keep the unused pieces covered with a damp towel while working.

6. 6

   Roll each piece into a thick noodle roughly the thickness of your thumb and the length of a chopstick. Repeat until all the dough has been shaped.

7. 7

   Drop the noodles into the boiling water and cook for about 4 minutes. They should float for at least the final minute of cooking.

8. 8

   Lift the cooked noodles out gently and transfer them to ice water to stop the cooking.

9. 9

   Heat the avocado oil in a small pot until piping hot.

10. 10

    While the oil heats, place the chili crisp, sliced green onions, sesame seeds, minced garlic, optional sugar, optional gochugaru, soy sauce, and rice vinegar in a heatproof bowl.

11. 11

    Carefully pour the hot oil over the ingredients in the heatproof bowl. Stir until the chili oil sauce is fully combined.

12. 12

    Drain the noodles and place them in a bowl or pan. Pour the chili oil sauce over them and toss until the noodles are glossy and evenly coated.

13. 13

    Garnish with extra green onions and sesame seeds, if desired, and serve.

Notes

The source emphasizes mashing the potatoes while they are still warm. The recipe does not specify an exact oil temperature; heat it until piping hot before pouring it over the sauce ingredients. Sugar and gochugaru are optional. Soy sauce may contain gluten, depending on the brand.

Nutrition per serving

• main
• noodles
• spicy
• vegetarian
• East Asian
• stovetop
• chewy
• quick meal