Viral Clear Chewy Glass Noodles
Viral Clear Chewy Glass Noodles
Ingredients
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 cup cornstarch, plus more for dusting
- 1/2 teaspoon salt
- as needed water, for boiling
Instructions
- 1
Place the peeled and cubed russet potatoes in a large pot. Cover with cold water by at least 1 inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 10-15 minutes.
⏱️ 15 min
- 2
Drain the cooked potatoes thoroughly. Return them to the hot pot and mash them until completely smooth, ensuring no lumps remain. A potato ricer can achieve the best results for a smooth texture.
⏱️ 5 min - 3
While the mashed potatoes are still warm, add 1 cup of cornstarch to the pot. Mix vigorously with a sturdy spoon or your hands until a cohesive, smooth dough forms. The dough should be firm but pliable.
⏱️ 5 min
- 4
Lightly dust a clean work surface with cornstarch. Transfer the potato dough to the dusted surface. Roll out the dough into a thin sheet, about 1/8-inch thick. Use a knife or pizza cutter to slice the dough into long, thin noodle-like strips, approximately 1/4-inch wide.
⏱️ 10 min
- 5
Bring a large pot of water to a rolling boil. Carefully drop the potato noodles into the boiling water, stirring gently to prevent sticking. Cook for 2-3 minutes, or until the noodles float to the surface and appear translucent and chewy. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 5 min
- 6
Using a slotted spoon, remove the cooked noodles from the boiling water and transfer them to a bowl of ice water to stop the cooking process and maintain their chewy texture. Once cooled, drain the noodles and they are ready to be served with your favorite sauce or stir-fry.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Clear Chewy Glass Noodles
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 cup cornstarch, plus more for dusting
- 1/2 teaspoon salt
- as needed water, for boiling
Instructions
- 1
Place the peeled and cubed russet potatoes in a large pot. Cover with cold water by at least 1 inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 10-15 minutes.
⏱️ 15 min - 2
Drain the cooked potatoes thoroughly. Return them to the hot pot and mash them until completely smooth, ensuring no lumps remain. A potato ricer can achieve the best results for a smooth texture.
⏱️ 5 min - 3
While the mashed potatoes are still warm, add 1 cup of cornstarch to the pot. Mix vigorously with a sturdy spoon or your hands until a cohesive, smooth dough forms. The dough should be firm but pliable.
⏱️ 5 min - 4
Lightly dust a clean work surface with cornstarch. Transfer the potato dough to the dusted surface. Roll out the dough into a thin sheet, about 1/8-inch thick. Use a knife or pizza cutter to slice the dough into long, thin noodle-like strips, approximately 1/4-inch wide.
⏱️ 10 min - 5
Bring a large pot of water to a rolling boil. Carefully drop the potato noodles into the boiling water, stirring gently to prevent sticking. Cook for 2-3 minutes, or until the noodles float to the surface and appear translucent and chewy. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 5 min - 6
Using a slotted spoon, remove the cooked noodles from the boiling water and transfer them to a bowl of ice water to stop the cooking process and maintain their chewy texture. Once cooled, drain the noodles and they are ready to be served with your favorite sauce or stir-fry.
⏱️ 5 min