Kulei (Potato Noodles)
Kulei (Potato Noodles)
Ingredients
For the Kulei Noodles
- 2 pounds russet potatoes, peeled and quartered
- 1 1/2 cups tapioca starch, plus more for dusting
- 1 teaspoon salt
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon sugar
- 1/2 teaspoon chili garlic sauce, or to taste
- 2 tablespoons water
For Garnish
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 2
While the potatoes are still hot, mash them thoroughly until completely smooth, ensuring no lumps remain. A potato ricer or food mill works best for this.
⏱️ 5 min
- 3
Add the tapioca starch to the mashed potatoes. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface (using tapioca starch for dusting). Knead for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more tapioca starch, 1 tablespoon at a time.
⏱️ 10 min
- 4
Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. You can leave them as small cylinders or gently press each piece with your thumb to create a slight indentation, which helps them hold sauce.
⏱️ 10 min
- 5
Bring a large pot of salted water to a rolling boil. Carefully add the kulei noodles to the boiling water, stirring gently to prevent sticking. Cook for 3-5 minutes, or until the noodles float to the surface and are tender yet chewy.
⏱️ 5 min
- 6
While the kulei cooks, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, sugar, chili garlic sauce, and water until well combined.
⏱️ 3 min
- 7
Once cooked, use a slotted spoon to transfer the kulei noodles directly into the prepared sauce. Toss gently to coat all the noodles evenly.
⏱️ 2 min
- 8
Serve the Kulei immediately, garnished with sliced scallions and toasted sesame seeds. Enjoy as a delicious and unique alternative to rice!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kulei (Potato Noodles)
For the Kulei Noodles
- 2 pounds russet potatoes, peeled and quartered
- 1 1/2 cups tapioca starch, plus more for dusting
- 1 teaspoon salt
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon sugar
- 1/2 teaspoon chili garlic sauce, or to taste
- 2 tablespoons water
For Garnish
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 2
While the potatoes are still hot, mash them thoroughly until completely smooth, ensuring no lumps remain. A potato ricer or food mill works best for this.
⏱️ 5 min - 3
Add the tapioca starch to the mashed potatoes. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface (using tapioca starch for dusting). Knead for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more tapioca starch, 1 tablespoon at a time.
⏱️ 10 min - 4
Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. You can leave them as small cylinders or gently press each piece with your thumb to create a slight indentation, which helps them hold sauce.
⏱️ 10 min - 5
Bring a large pot of salted water to a rolling boil. Carefully add the kulei noodles to the boiling water, stirring gently to prevent sticking. Cook for 3-5 minutes, or until the noodles float to the surface and are tender yet chewy.
⏱️ 5 min - 6
While the kulei cooks, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, sugar, chili garlic sauce, and water until well combined.
⏱️ 3 min - 7
Once cooked, use a slotted spoon to transfer the kulei noodles directly into the prepared sauce. Toss gently to coat all the noodles evenly.
⏱️ 2 min - 8
Serve the Kulei immediately, garnished with sliced scallions and toasted sesame seeds. Enjoy as a delicious and unique alternative to rice!
⏱️ 1 min