Homemade Chili Crisp on Potato Noodles
Homemade Chili Crisp on Potato Noodles
Ingredients
For the Chili Crisp
- 4 garlic, cloves, minced
- 1 inch fresh ginger, peeled and minced
- 1 shallot, finely diced
- 2 scallions, thinly chopped
- 1 tablespoon Szechuan chili flakes
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seeds
- 1 tablespoon granulated sugar
- 1/2 cup avocado oil
- 2 tablespoons soy sauce
- 2 tablespoons black Chinese vinegar
For the Potato Noodles
- 2 russet potatoes, medium, peeled and chopped
- 1/2 teaspoon salt
- 1 1/2 cups potato starch
Instructions
- 1
Assemble all chili crisp ingredients (minced garlic, minced ginger, diced shallot, chopped scallions, Szechuan chili flakes, black sesame seeds, sesame seeds, and granulated sugar) in a heat-safe bowl, reserving the avocado oil, soy sauce, and black Chinese vinegar for later.
⏱️ 10 min
- 2
Heat the avocado oil in a small saucepan or pan over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 3
Carefully pour the hot oil over the ingredients in the heat-safe bowl. It should sizzle vigorously.
⏱️ 1 min
- 4
Stir the chili crisp ingredients together thoroughly.
⏱️ 1 min
- 5
Add the soy sauce and black Chinese vinegar to the chili crisp mixture and mix well. Set the chili crisp aside to cool slightly.
⏱️ 1 min
- 6
Bring a large pot of water to a rolling boil for the potatoes.
⏱️ 5 min
- 7
Add the peeled and chopped russet potatoes to the boiling water and cook for about 15 minutes, or until they are fork-tender.
⏱️ 15 min
- 8
Drain the cooked potatoes and transfer them to a large mixing bowl.
⏱️ 1 min
- 9
While the potatoes are still hot, mash them thoroughly with a fork or potato masher until smooth.
⏱️ 3 min
- 10
Add the salt and potato starch to the mashed potatoes. Mix and knead the mixture until it forms a soft, slightly tacky dough.
⏱️ 5 min
- 11
Roll the dough into small, nickel-sized balls.
⏱️ 5 min
- 12
Using a chopstick or your finger, poke a tiny hole in the center of each potato ball.
⏱️ 3 min
- 13
Bring another large pot of water to a boil for the potato noodles.
⏱️ 5 min
- 14
Add the potato balls to the boiling water. Cook until they float to the top, then continue to cook for 1 more minute.
⏱️ 5 min
- 15
Drain the cooked potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and cool them down.
⏱️ 1 min
- 16
In a large pot or pan, add the cooled potato noodles and a generous amount of the prepared chili crisp. Heat over medium heat.
⏱️ 2 min
- 17
Toss the noodles and chili crisp together until the noodles are evenly coated and heated through.
⏱️ 2 min
- 18
Serve immediately and enjoy your homemade Chili Crisp on Potato Noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Crisp on Potato Noodles
For the Chili Crisp
- 4 garlic, cloves, minced
- 1 inch fresh ginger, peeled and minced
- 1 shallot, finely diced
- 2 scallions, thinly chopped
- 1 tablespoon Szechuan chili flakes
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seeds
- 1 tablespoon granulated sugar
- 1/2 cup avocado oil
- 2 tablespoons soy sauce
- 2 tablespoons black Chinese vinegar
For the Potato Noodles
- 2 russet potatoes, medium, peeled and chopped
- 1/2 teaspoon salt
- 1 1/2 cups potato starch
Instructions
- 1
Assemble all chili crisp ingredients (minced garlic, minced ginger, diced shallot, chopped scallions, Szechuan chili flakes, black sesame seeds, sesame seeds, and granulated sugar) in a heat-safe bowl, reserving the avocado oil, soy sauce, and black Chinese vinegar for later.
⏱️ 10 min - 2
Heat the avocado oil in a small saucepan or pan over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 3
Carefully pour the hot oil over the ingredients in the heat-safe bowl. It should sizzle vigorously.
⏱️ 1 min - 4
Stir the chili crisp ingredients together thoroughly.
⏱️ 1 min - 5
Add the soy sauce and black Chinese vinegar to the chili crisp mixture and mix well. Set the chili crisp aside to cool slightly.
⏱️ 1 min - 6
Bring a large pot of water to a rolling boil for the potatoes.
⏱️ 5 min - 7
Add the peeled and chopped russet potatoes to the boiling water and cook for about 15 minutes, or until they are fork-tender.
⏱️ 15 min - 8
Drain the cooked potatoes and transfer them to a large mixing bowl.
⏱️ 1 min - 9
While the potatoes are still hot, mash them thoroughly with a fork or potato masher until smooth.
⏱️ 3 min - 10
Add the salt and potato starch to the mashed potatoes. Mix and knead the mixture until it forms a soft, slightly tacky dough.
⏱️ 5 min - 11
Roll the dough into small, nickel-sized balls.
⏱️ 5 min - 12
Using a chopstick or your finger, poke a tiny hole in the center of each potato ball.
⏱️ 3 min - 13
Bring another large pot of water to a boil for the potato noodles.
⏱️ 5 min - 14
Add the potato balls to the boiling water. Cook until they float to the top, then continue to cook for 1 more minute.
⏱️ 5 min - 15
Drain the cooked potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and cool them down.
⏱️ 1 min - 16
In a large pot or pan, add the cooled potato noodles and a generous amount of the prepared chili crisp. Heat over medium heat.
⏱️ 2 min - 17
Toss the noodles and chili crisp together until the noodles are evenly coated and heated through.
⏱️ 2 min - 18
Serve immediately and enjoy your homemade Chili Crisp on Potato Noodles!
⏱️ 1 min