Ingredients
Scale
- 1.1 pounds russet potato, peeled and cut into 1 inch pieces
- ½ teaspoon salt
- 1½ cup potato starch
- ½ cup warm water
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse or fine ground)
- 1¼ teaspoons granulated sugar
- â…› teaspoon salt
- 2 tablespoons garlic, minced
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil (avocado, sunflower, or grapeseed)
- â…“ cup cilantro, roughly chopped
Instructions
- Cook the potato: Place the cut potatoes into boiling water and cook until fork-tender, about 10 to 15 minutes.
- Make the dough: Drain the potatoes and place them into a heatproof mixing bowl. Add the salt and mash until no chunks remain.
- Add potato starch while the potato is hot, kneading until cohesive for pliability.
- Add warm water and mix until absorbed, forming an almost smooth dough.
- Make the potato noodles: Boil a pot of water and set up a bowl of cold water. Divide the dough into 14 equal pieces, rolling each into ½-inch thick noodles.
- Boil the noodles in batches until they float and cook for an additional minute, then transfer to cold water.
- Make the chili oil: Combine chili oil ingredients except cilantro in a heatproof bowl. Heat oil in a pan until smoking, then pour over the bowl’s ingredients and stir.
- Assembly: Drain the noodles, combine in a bowl with chili oil and chopped cilantro, mixing well to enjoy warm.
Notes
For better dough consistency, start with warm mashed potatoes. Adjust the spice level by changing the gochugaru amount. Leftovers last up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg