Chili Crisp Potato Noodle Bites
Chili Crisp Potato Noodle Bites
Ingredients
For the potato noodles
- 250 g russet potato
- 150 g potato starch
- 20-30 g water
For the chili oil
- 1 tablespoon Chinese chili powder
- 1 tablespoon minced garlic
- 1 tablespoon white sesame seeds
- 1 tablespoon chopped scallion
- 2 tablespoons cooking oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon oyster sauce
Instructions
- 1
Peel and cut the 250g russet potato into similarly sized pieces. Place the cut potato pieces in a pot of boiling water and cook until they are fork tender, which takes approximately 10-15 minutes.
⏱️ 15 min
- 2
Once cooked, drain the potatoes thoroughly. Mash the potato with a fork until no more chunks are visible and the consistency is smooth.
⏱️ 5 min
- 3
Add 150g potato starch to the mashed potato and mix until well combined. Then, gradually add 20g-30g water, mixing the dough until the water is absorbed and a smooth, pliable dough forms. The dough should be sandy but hold together when pressed.
⏱️ 5 min
- 4
Take small portions of the dough and roll them into small balls, about 1/2 inch in diameter. Optionally, poke a small hole in the center of each ball with a chopstick or your finger for a decorative touch.
⏱️ 10 min
- 5
Bring a large pot of water to a rolling boil. Carefully add the shaped potato noodles to the boiling water. Let them boil for about 2 to 3 minutes, or until they float to the surface. Once they float, cook for another minute to ensure they are thoroughly cooked.
⏱️ 5 min
- 6
While the noodles are cooking, prepare the chili oil sauce base. In a heatproof bowl, combine 1 tablespoon Chinese chili powder, 1 tablespoon minced garlic, 1 tablespoon white sesame seeds, and 1 tablespoon chopped scallion.
⏱️ 3 min
- 7
Heat 2 tablespoons of cooking oil in a small saucepan or microwave-safe dish until it is very hot and shimmering (just before it starts to smoke). Carefully and slowly pour the hot oil over the chili powder mixture in the bowl. It will sizzle and release a fragrant aroma. Stir well.
⏱️ 2 min
- 8
To the chili oil mixture, add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon oyster sauce. Mix everything thoroughly until the sauce is well combined.
⏱️ 1 min
- 9
Using a slotted spoon, transfer the cooked potato noodles directly from the boiling water into the bowl with the chili oil sauce. Mix everything well until the noodles are thoroughly coated with the sauce. Serve immediately and enjoy your chewy, spicy chili crisp potato noodle bites!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Potato Noodle Bites
For the potato noodles
- 250 g russet potato
- 150 g potato starch
- 20-30 g water
For the chili oil
- 1 tablespoon Chinese chili powder
- 1 tablespoon minced garlic
- 1 tablespoon white sesame seeds
- 1 tablespoon chopped scallion
- 2 tablespoons cooking oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon oyster sauce
Instructions
- 1
Peel and cut the 250g russet potato into similarly sized pieces. Place the cut potato pieces in a pot of boiling water and cook until they are fork tender, which takes approximately 10-15 minutes.
⏱️ 15 min - 2
Once cooked, drain the potatoes thoroughly. Mash the potato with a fork until no more chunks are visible and the consistency is smooth.
⏱️ 5 min - 3
Add 150g potato starch to the mashed potato and mix until well combined. Then, gradually add 20g-30g water, mixing the dough until the water is absorbed and a smooth, pliable dough forms. The dough should be sandy but hold together when pressed.
⏱️ 5 min - 4
Take small portions of the dough and roll them into small balls, about 1/2 inch in diameter. Optionally, poke a small hole in the center of each ball with a chopstick or your finger for a decorative touch.
⏱️ 10 min - 5
Bring a large pot of water to a rolling boil. Carefully add the shaped potato noodles to the boiling water. Let them boil for about 2 to 3 minutes, or until they float to the surface. Once they float, cook for another minute to ensure they are thoroughly cooked.
⏱️ 5 min - 6
While the noodles are cooking, prepare the chili oil sauce base. In a heatproof bowl, combine 1 tablespoon Chinese chili powder, 1 tablespoon minced garlic, 1 tablespoon white sesame seeds, and 1 tablespoon chopped scallion.
⏱️ 3 min - 7
Heat 2 tablespoons of cooking oil in a small saucepan or microwave-safe dish until it is very hot and shimmering (just before it starts to smoke). Carefully and slowly pour the hot oil over the chili powder mixture in the bowl. It will sizzle and release a fragrant aroma. Stir well.
⏱️ 2 min - 8
To the chili oil mixture, add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon oyster sauce. Mix everything thoroughly until the sauce is well combined.
⏱️ 1 min - 9
Using a slotted spoon, transfer the cooked potato noodles directly from the boiling water into the bowl with the chili oil sauce. Mix everything well until the noodles are thoroughly coated with the sauce. Serve immediately and enjoy your chewy, spicy chili crisp potato noodle bites!
⏱️ 3 min