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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.

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.

Carefully pour the hot oil over the ingredients in the heat-safe bowl. It should sizzle vigorously.

Stir the chili crisp ingredients together thoroughly.

Add the soy sauce and black Chinese vinegar to the chili crisp mixture and mix well. Set the chili crisp aside to cool slightly.

Bring a large pot of water to a rolling boil for the potatoes.

Add the peeled and chopped russet potatoes to the boiling water and cook for about 15 minutes, or until they are fork-tender.

Drain the cooked potatoes and transfer them to a large mixing bowl.

While the potatoes are still hot, mash them thoroughly with a fork or potato masher until smooth.

Add the salt and potato starch to the mashed potatoes. Mix and knead the mixture until it forms a soft, slightly tacky dough.

Roll the dough into small, nickel-sized balls.

Using a chopstick or your finger, poke a tiny hole in the center of each potato ball.

Bring another large pot of water to a boil for the potato noodles.

Add the potato balls to the boiling water. Cook until they float to the top, then continue to cook for 1 more minute.

Drain the cooked potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and cool them down.

In a large pot or pan, add the cooled potato noodles and a generous amount of the prepared chili crisp. Heat over medium heat.

Toss the noodles and chili crisp together until the noodles are evenly coated and heated through.

Serve immediately and enjoy your homemade Chili Crisp on Potato Noodles!


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.

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.

Carefully pour the hot oil over the ingredients in the heat-safe bowl. It should sizzle vigorously.

Stir the chili crisp ingredients together thoroughly.

Add the soy sauce and black Chinese vinegar to the chili crisp mixture and mix well. Set the chili crisp aside to cool slightly.

Bring a large pot of water to a rolling boil for the potatoes.

Add the peeled and chopped russet potatoes to the boiling water and cook for about 15 minutes, or until they are fork-tender.

Drain the cooked potatoes and transfer them to a large mixing bowl.

While the potatoes are still hot, mash them thoroughly with a fork or potato masher until smooth.

Add the salt and potato starch to the mashed potatoes. Mix and knead the mixture until it forms a soft, slightly tacky dough.

Roll the dough into small, nickel-sized balls.

Using a chopstick or your finger, poke a tiny hole in the center of each potato ball.

Bring another large pot of water to a boil for the potato noodles.

Add the potato balls to the boiling water. Cook until they float to the top, then continue to cook for 1 more minute.

Drain the cooked potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and cool them down.

In a large pot or pan, add the cooled potato noodles and a generous amount of the prepared chili crisp. Heat over medium heat.

Toss the noodles and chili crisp together until the noodles are evenly coated and heated through.

Serve immediately and enjoy your homemade Chili Crisp on Potato Noodles!
