Thick Chewy Potato Noodles

Ingredients

• 2 potatoes (peeled and cubed)
• 1 cup potato starch (adjust as needed for dough consistency)
• 0.25 cup water (warm; use only if dough is too dry)
• 3 clove garlic (minced)
• 2 green onions (finely chopped)
• 1 tbsp chili flakes (or gochugaru)
• 2 tbsp soy sauce
• 1 tbsp black vinegar (Chinkiang vinegar)
• 1 tsp sugar
• 3 tbsp neutral oil (such as vegetable or canola, heated until smoking)

Steps

1. 1

   Peel and cube the potatoes, then boil or steam them until they are fork-tender.

2. 2

   Drain the potatoes and mash them thoroughly in a large bowl until no lumps remain.

3. 3

   Add the potato starch to the mashed potatoes. Knead the mixture together until a smooth, non-sticky dough forms. If the dough is too dry, add a small splash of warm water.

4. 4

   Take small portions of the dough and roll them into thick, cylindrical noodle shapes or small oval discs.

5. 5

   Bring a large pot of water to a boil. Drop the noodles in and cook until they float to the surface, about 2-3 minutes.

6. 6

   Remove the noodles and immediately plunge them into an ice water bath to stop the cooking and ensure a chewy texture. Drain well.

7. 7

   In a heat-proof bowl, place the cooked noodles and top with minced garlic, chopped green onions, chili flakes, soy sauce, black vinegar, and sugar.

8. 8

   Heat the neutral oil in a small pan until it is shimmering and just starting to smoke.

9. 9

   Carefully pour the hot oil directly over the aromatics (garlic and chili flakes) to sizzle and release their flavors.

10. 10

    Toss everything together until the noodles are evenly coated in the spicy sauce. Serve immediately.

Notes

If you cannot find potato starch, cornstarch can be used as a substitute, though the texture will be slightly less 'bouncy'. For extra flavor, add a teaspoon of toasted sesame seeds or a drizzle of sesame oil at the end.

Nutrition per serving

• noodles
• potato noodles
• spicy
• chili oil
• vegetarian
• dinner
• asian fusion
• comfort food