Description
A delightful combination of savory and spicy flavors in a gluten-free noodle dish, enhanced with chili oil and fresh cilantro.
Ingredients
- 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 regular 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
- Cook the potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
- Make the dough: Drain the cooked potatoes and mash them in a bowl with salt until smooth. Add potato starch and mix well. Knead until cohesive.
- Add warm water and mix until a smooth dough forms.
- Make the potato noodles: Boil a pot of water. Divide the dough into 14 pieces, rolling each into ½ inch thick noodles.
- Gently place noodles in boiling water, stirring gently. Once they float, cook for an additional minute, then transfer to cold water.
- Make the chili oil: Combine chili oil ingredients (except oil and cilantro) in a bowl. Heat oil until smoking, then pour over the mixture and stir.
- Assembly: Drain noodles, combine with chili oil and chopped cilantro, and mix well. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.