Chili Oil Chinese Potato Noodles

Ingredients

• 2 potatoes (boiled and mashed)
• 1 cup potato starch (adjust as needed for dough consistency)
• 0.5 tsp salt
• 0.25 cup warm water (added gradually)
• 3 cloves garlic (minced)
• 1 tsp ginger (minced)
• 2 Thai chilies (sliced)
• 2 green onions (chopped)
• 1 tbsp cilantro (chopped)
• 1 tbsp chili flakes (or other spices)
• 3 tbsp neutral oil (heated until sizzling)
• 0.5 cup chicken broth (warm)
• 0.25 lb minced beef (cooked)
• 1 tbsp fried shallots (for garnish)

Steps

1. 1

   Boil the potatoes until tender, then peel and mash them thoroughly in a large mixing bowl.

2. 2

   Add potato starch, salt, and a bit of warm water to the mashed potatoes.

3. 3

   Mix the ingredients until a non-sticky, plump dough forms.

4. 4

   Cut the dough into equal pieces and roll them into small balls.

5. 5

   Flatten each ball slightly and poke a hole through the center with a chopstick to create a donut shape.

6. 6

   Bring a large pot of water to a boil. Drop the potato noodles into the boiling water.

7. 7

   Wait for the noodles to float to the surface, then remove them from the water.

8. 8

   In a heat-proof bowl, combine minced garlic, ginger, Thai chilies, green onions, cilantro, and chili flakes.

9. 9

   Heat the neutral oil until it is sizzling hot, then pour it over the aromatics to wake them up.

10. 10

    Add warm chicken broth to the aromatic oil mixture to create a saucier consistency.

11. 11

    Toss the cooked potato noodles in the sauce.

12. 12

    Top the dish with cooked minced beef and fried shallots before serving.

Notes

The dough consistency is key; add potato starch or warm water in small increments until it is no longer sticky but still pliable. You can customize the spice level by adjusting the number of Thai chilies.

Nutrition per serving

• main
• noodles
• potato
• spicy
• chili oil
• chinese
• comfort food