Description
Delightful twist on traditional noodle dishes with a spicy kick, made from gluten-free potato noodles.
Ingredients
Scale
- 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse or fine)
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil (avocado, sunflower, grapeseed, etc.)
- ⅓ cup chopped cilantro
Instructions
- Cook the potatoes in boiling water until fork-tender, about 10 to 15 minutes.
- Drain the cooked potatoes and transfer them to a bowl. Add salt and mash until smooth. Mix in potato starch while still hot, then knead until cohesive, gradually adding warm water.
- Divide the dough into 14 pieces, roll each into ½-inch thick noodles.
- Add the noodles to boiling water until they float, then cook for an additional minute. Remove and place in cold water. Repeat with remaining pieces.
- Combine chili oil ingredients except oil and cilantro in a bowl. Heat oil until smoking, then pour over the mixture and stir.
- Drain the noodles and mix with chili oil and cilantro in a large bowl.
Notes
Make sure to knead the dough while it’s warm for better texture. Cook noodles without overcrowding and store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg