Potato Noodles
Potato Noodles
Ingredients
- 2 potatoes, peeled and cut into chunks
- 1 1/2 cups cornstarch
- 3 tablespoons water
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon chili flakes, or to taste
- 1/4 cup oil, for heating
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Peel the potatoes and cut them into roughly 1-inch chunks. Place the potato chunks into a large pot and cover with cold water. Bring the water to a boil over high heat.
⏱️ 8 min
- 2
Once the water is boiling, reduce the heat to medium and continue to boil the potato chunks until they are fork-tender, about 10-15 minutes. Drain the potatoes thoroughly.
⏱️ 15 min
- 3
Transfer the hot, drained potatoes to a large mixing bowl. Using a potato masher or a fork, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 4
Add the cornstarch and 3 tablespoons of water to the mashed potatoes. Mix the ingredients with a spoon or your hands until a shaggy dough forms. Then, knead the dough by hand directly in the bowl or on a clean, lightly floured surface until it is smooth and uniform, about 3-5 minutes.
⏱️ 5 min
- 5
Take a small portion of the potato dough, about the size of a golf ball. Roll it between your hands on a clean surface to form a long, thin noodle-like shape, approximately 1/4 inch in diameter and 6-8 inches long. Repeat with the remaining dough until all the noodles are shaped.
⏱️ 10 min
- 6
Bring a large pot of water to a rolling boil. Carefully add the shaped potato noodles to the boiling water, making sure not to overcrowd the pot. Cook the noodles until they float to the surface and are cooked through, about 2-3 minutes after floating. They should be tender but still have a slight chew.
⏱️ 5 min
- 7
While the noodles are cooking, heat 1/4 cup of oil in a small saucepan over medium-high heat until it is shimmering and very hot (a small piece of green onion dropped in should sizzle immediately).
⏱️ 3 min
- 8
Using a slotted spoon, transfer the cooked potato noodles directly into a clean mixing bowl. Drizzle the noodles with soy sauce and sprinkle generously with chili flakes.
⏱️ 2 min
- 9
Carefully pour the hot oil over the chili flakes and noodles. The hot oil will sizzle and bloom the chili flakes, releasing their aroma. Immediately use tongs to toss the noodles, ensuring they are evenly coated with the soy sauce, chili flakes, and hot oil.
⏱️ 1 min
- 10
Plate the potato noodles and garnish with sesame seeds and chopped green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Noodles
- 2 potatoes, peeled and cut into chunks
- 1 1/2 cups cornstarch
- 3 tablespoons water
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon chili flakes, or to taste
- 1/4 cup oil, for heating
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Peel the potatoes and cut them into roughly 1-inch chunks. Place the potato chunks into a large pot and cover with cold water. Bring the water to a boil over high heat.
⏱️ 8 min - 2
Once the water is boiling, reduce the heat to medium and continue to boil the potato chunks until they are fork-tender, about 10-15 minutes. Drain the potatoes thoroughly.
⏱️ 15 min - 3
Transfer the hot, drained potatoes to a large mixing bowl. Using a potato masher or a fork, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 4
Add the cornstarch and 3 tablespoons of water to the mashed potatoes. Mix the ingredients with a spoon or your hands until a shaggy dough forms. Then, knead the dough by hand directly in the bowl or on a clean, lightly floured surface until it is smooth and uniform, about 3-5 minutes.
⏱️ 5 min - 5
Take a small portion of the potato dough, about the size of a golf ball. Roll it between your hands on a clean surface to form a long, thin noodle-like shape, approximately 1/4 inch in diameter and 6-8 inches long. Repeat with the remaining dough until all the noodles are shaped.
⏱️ 10 min - 6
Bring a large pot of water to a rolling boil. Carefully add the shaped potato noodles to the boiling water, making sure not to overcrowd the pot. Cook the noodles until they float to the surface and are cooked through, about 2-3 minutes after floating. They should be tender but still have a slight chew.
⏱️ 5 min - 7
While the noodles are cooking, heat 1/4 cup of oil in a small saucepan over medium-high heat until it is shimmering and very hot (a small piece of green onion dropped in should sizzle immediately).
⏱️ 3 min - 8
Using a slotted spoon, transfer the cooked potato noodles directly into a clean mixing bowl. Drizzle the noodles with soy sauce and sprinkle generously with chili flakes.
⏱️ 2 min - 9
Carefully pour the hot oil over the chili flakes and noodles. The hot oil will sizzle and bloom the chili flakes, releasing their aroma. Immediately use tongs to toss the noodles, ensuring they are evenly coated with the soy sauce, chili flakes, and hot oil.
⏱️ 1 min - 10
Plate the potato noodles and garnish with sesame seeds and chopped green onions. Serve immediately.
⏱️ 1 min