Savor the heat and heartiness of Spicy Potato Noodles, a perfect meld of smooth potato texture with a bold, fiery sauce. This dish combines the comforting feel of potatoes with a chili oil kick for an unforgettable taste experience.
Spicy Potato Noodles
Ingredients:
For the Potato Noodles:
- Potatoes
- Potato starch
- Warm water
- Salt
For the Chili Oil Sauce:
- Soy sauce (regular or low sodium)
- Chinese black vinegar (Chinkiang vinegar)
- Gochugaru (Korean red pepper flakes) or Chinese red pepper flakes
- Sugar
- Salt
- Garlic, finely minced
- Green onion, sliced
- Neutral oil (like avocado, sunflower, grapeseed, or canola)
- Cilantro, chopped (for garnish)
Instructions:
Make the Potato Noodles:
- Boil the potatoes: Place the potatoes into a pot of boiling water and cook until they are fork tender, about 15 minutes. Drain well and transfer the potatoes to a mixing bowl.
- Prepare the potato dough: To the boiled potatoes, add salt and mash until very fine. While the potatoes are still hot, add the potato starch and mix until cohesive. If manageable, knead the dough until it starts to come together. Gradually add warm water and continue kneading until the dough is mostly smooth.
- Shape the noodles: Divide the dough into 14 equal pieces, keeping them covered with a damp towel when not in use. Work with one piece at a time, rolling the dough into a ½-inch thick noodle/rope. Repeat this with all dough pieces.
- Cook the noodles: In a large pot of boiling water, gently add the potato noodles one at a time, ensuring they are fully submerged. Stir gently to prevent sticking. Cook until the noodles float to the surface, then continue cooking for an additional minute. Remove and place noodles into cool water.
Make the Sauce and Assemble:
- Prepare the chili oil sauce: In a heatproof bowl, combine soy sauce, Chinese black vinegar, gochugaru, sugar, salt, garlic, and green onion.
- Heat the oil: In a small pan, heat the chosen oil until it starts to smoke. Carefully pour the hot oil over the ingredients in the bowl. Stir well to combine.
- Assemble: Drain the potato noodles well and transfer to a large bowl. Pour the prepared chili oil over the noodles and add chopped cilantro. Mix well until the noodles are evenly coated.
Enjoy your spicy potato noodles warm for the best experience!
Recipe Tips:
- Work the dough while hot: This makes the dough more pliable and easier to work with.
- Use a wide pot for boiling: This helps to fully submerge the noodles and prevents them from breaking.
- Handle the noodles gently: They can become fragile and are best cooked soon after shaping if they begin to crack.
- Keep the dough covered: Prevent drying by covering the dough with a damp towel when not immediately in use.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or by simmering in water until soft and chewy.
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