Description
Delightful spicy potato noodles that are gluten-free and quick to make, perfect for family dinners.
Ingredients
Scale
- 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons coarse gochugaru (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 neutral oil (such as avocado, sunflower, or grapeseed)
- ⅓ cup cilantro, roughly chopped
Instructions
- Cook the potato: Place the cut potatoes into a pot of boiling water. Cook until fork-tender, about 10 to 15 minutes.
- Make the dough: Drain well and place the potatoes into a heatproof bowl. Add the salt and mash until no chunks remain.
- Form the dough: Add potato starch and mix until well combined, then knead until cohesive.
- Add the water and integrate until pliable but not sticky.
- Make the potato noodles: Bring a pot of water to a boil.
- Divide the dough into 14 equal pieces, rolling each into ½-inch thick noodles.
- Gently place noodles into boiling water, stirring carefully.
- Cook until noodles float, then an additional minute, before transferring to cold water.
- Make the chili oil: Combine ingredients except oil and cilantro. Heat oil until smoking, then pour over other ingredients.
- Stir to combine once the oil settles.
- Assembly: Drain noodles and mix with chili oil and cilantro. Enjoy warm!
Notes
For milder flavors, reduce the gochugaru or replace with paprika. Fresh veggies or grilled meats complement the dish well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg