Ingredients
Scale
- 1.1 pounds russet potato (peeled and cut into 1-inch pieces)
- ½ teaspoon salt
- 1½ cup potato starch
- ½ cup warm water
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse or fine ground)
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons garlic (minced)
- 1 stalk green onion (sliced)
- 3 tablespoons neutral oil (e.g., avocado, sunflower, grapeseed)
- ⅓ cup cilantro (roughly chopped)
Instructions
- Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
- Drain well and place the potatoes in a heatproof mixing bowl. Add salt and mash until no chunks are visible.
- Add potato starch and mix until well combined, then knead until cohesive.
- Add warm water and mix until an almost smooth, pliable dough forms.
- Bring a pot of water to a boil and prepare a bowl of cold water.
- Divide the dough into 14 equal pieces and roll each into ½-inch thick noodles.
- Gently place the noodles into boiling water, stir, and cook until they float for an additional minute.
- Transfer the cooked noodles to cold water.
- For chili oil, combine all ingredients except oil and cilantro in a bowl. Heat oil until smoking and pour over the mixture; stir to mix.
- Drain noodles, combine with chili oil and cilantro in a bowl, and serve warm.
Notes
Ensure potatoes are mashed well to avoid lumps in the dough. Kneading while warm improves texture. Avoid overcrowding when boiling for even cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Asian
- Diet: Vegan