Spicy Potato Noodles
A delightful twist on traditional pasta, these Spicy Potato Noodles are gluten-free and packed with flavor. Perfect for quick weeknight dinners or family gatherings.
Ingredients
For the Noodles
- 1.1 pounds russet potato, peeled and cut into 1-inch pieces Gold potatoes work as well.
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
For the Sauce
- 2 tablespoons regular soy sauce Can be substituted with gluten-free soy sauce.
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru Can substitute with Chinese chili powder.
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons garlic, minced
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil Like avocado, sunflower, or grapeseed.
- ⅓ cup cilantro, roughly chopped
Instructions
Cooking the Potatoes
- Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.
Making the Dough
- Drain the cooked potatoes and place them in a heatproof mixing bowl. Add the salt and mash the potatoes until smooth. Mix in the potato starch until combined and knead briefly to make the dough pliable.
Adding Water
- Gradually mix in the warm water until the dough is smooth and fully incorporated.
Shaping the Noodles
- Divide your dough into 14 pieces, keeping unused pieces covered with a damp towel. Roll each piece into ½-inch thick noodles.
Cooking the Noodles
- Add shaped noodles to boiling water, avoiding overcrowding. Cook until they float, about a minute, then transfer them to cold water to stop cooking.
Making the Chili Oil
- In a heatproof bowl, combine the chili oil ingredients except for the oil and cilantro. Heat the oil until it smokes, then pour over the bowl of spices and let it cool down.
Assembly
- Drain the noodles, mix in the chili oil and chopped cilantro, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Freeze uncooked noodles separated by wax paper for longer storage.