Description
Thick, ultra chewy spicy potato noodles made from just three ingredients, then tossed in chili crisp with green onion and sesame seeds for a cozy, mochi-like noodle bowl.
Ingredients
Units
Scale
- 1 1/4 cups potatoes, peeled and cubed (about 2 medium)
- 2 cups potato starch, plus extra for dusting
- 3/4 cup water
- 2 to 3 tbsp chili crisp
- 1 stalk green onion, chopped
- 1 tsp roasted sesame seeds
Equipment
Instructions
- Boil the potatoes. Peel and chop the potatoes into small cubes, then boil for about 25 minutes, until completely fork tender.
- Mash and mix. Drain and add to a large mixing bowl. Mash until smooth, then add the potato starch. Knead with your hands, adding the water a little at a time, until a smooth dough forms.
- Shape the noodles. Cut the dough into pieces and roll each into a cylinder at your desired thickness, dusting with extra potato starch.
- Boil the noodles. Cook in boiling water for about 2 minutes. They float when nearly done.
- Dress and serve. Transfer to a bowl, top with chili crisp, green onion, and roasted sesame seeds, and enjoy warm.
Notes
- Boil the potatoes until completely soft so the dough mixes smooth.
- Mix the starch in while the potatoes are still warm for a faster, smoother dough.
- Knead a few real minutes; that is where the chew comes from.
- Roll the noodles thicker than you think, they firm up as they cook.
- Scoop the noodles out soon after they float so they stay chewy.
- Do not substitute cornstarch for potato starch; the texture will not be the same.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 110g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg