Instructions to make the potato noodles: ⅛ teaspoon salt 2 tablespoons garlic (minced) 1 stalk green onion (sliced) 3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc) ⅓ cup cilantro (roughly chopped) 1.1 pounds russet potato (peeled and cut into 1 inch pieces (gold potato is fine too)) ½ teaspoon salt 1½ cup potato starch ½ cup water (warm) 2 tablespoons regular soy sauce 2 tablespoons Chinese black vinegar 2 tablespoons gochugaru (coarse) (or fine ground (or Chinese chili powder)) 1¼ teaspoons granulated sugar 1. Boil potato. Place the potatoes into a pot of boiling water and cook until fork tender, about 15 minutes. Drain well and place the potato into a mixing bowl. 2. Make potato dough. To the potato, add salt and mash the potato as fine as possible. Then while the potato are hot, add the potato starch and mix until cohesive. If the dough is not too hot for you, try kneading the dough until it kind of comes together. Add the warm water and knead until the water is absorbed and the dough is mostly smooth. 3. Portion dough and shape noodles. Cut the dough into 14 equal pieces and keep all the dough covered with a damp towel when not using. Working with 1 pieces of dough at a time, gently roll the dough into a ½ inch thick noodle/rope. Repeat with remaining dough. Note: This process is so much easier if the potato starch is kneaded into the potato while the potato is hot. It'll also be much easier to shape and roll if the dough is still warm. As the dough cools, it tends to become more brittle and likely to crack. If your dough cooled too much and breaks easily, we recommend mashing/pinching the dough roughly into the right thickness. Then gently roll it into a rope. Also, cooking the potato noodles as you roll each piece will help prevent the noodles from cracking. 4. Cook the noodles. Into a pot of boiling water, gently add the potato noodles one at a time. Make sure the entire noodle gets submerged in the water and gently give the noodles a stir to prevent them from sticking to the bottom of the pot. Allow the noodles to cook until they float to the surface and then cook for an additional minute. Strain the potato noodles and place them into a some cool water. Make the sauce and assemble: 5. Make the chili oil sauce. Into a heatproof bowl, combine soy sauce, the black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the oil in a small pan until it starts to smoke, and carefully pour it over all of the ingredients in the bowl. Give the sauce a stir. 6. Assemble. Drain the potato noodles well and place into a large clean bowl or plate. Pour the prepared chili oil over the noodles and add the chopped cilantro. Mix well until the noodles are evenly coated. Enjoy while warm!
Came for the potato noodles and intrigued. Stayed for "the merry go round of life" - theme song form howls moving castle. And loved watching this for the mouth water and beautiful video. Everything about this was a great video. 10/10 ❤❤
I was just surfing through the video section and found this wonderful, quick, mouth watering recipe. My little brother is a great foodie, gonna make this for him. Thanks for sharing this recipe ❤️❤️
Oh sure! It's essentially a super long gnocchi and they make gnocchi out of sweet potato too! I bet they would be fabulous with something like a brown butter sage sauce!
ABSOLUTELY MAKING THIS!!! Edit: i made this yesterday and when i boiled it it dissolved with the water probably bc i used cornstarch instead of potato starch. I decided to deep-fry it instead and it came out pretty good but wayy too sour for me- overall try it only if u have all ingredients and make sure to follow all the steps, have a great day
I just made them, and it’s the other way around - if you can get them into the water without breaking, they’re fine (the boiling actually makes them flexible and much stronger), but they’re a pain in the ass to get to that point 😂. It is possible though, and they’re delicious as hell!! 😁
