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 regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse or fine)
- 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 potatoes in boiling water until fork tender, about 10 to 15 minutes. Drain well.
- In a heatproof mixing bowl, mash the drained potatoes with salt until no chunks remain.
- Add potato starch to the mashed potatoes and mix until combined, then knead until cohesive.
- Add warm water and mix until a smooth, pliable dough forms.
- Divide the dough into 14 pieces, rolling each into ½ inch thick noodles.
- Boil a pot of water and gently place the noodles in, stirring to prevent sticking. Cook until they float, then for an additional minute.
- Transfer cooked noodles to a bowl of cold water. Repeat with remaining dough.
- For the chili oil, combine all seasoning ingredients in a bowl except for the oil and cilantro. Heat oil until it smokes, then pour over the bowl ingredients. Stir once settled.
- Drain the noodles and combine them with chili oil and chopped cilantro, mixing well. Serve warm.
Notes
To store, let noodles cool completely in an airtight container for up to 3 days. Reheat with a splash of water to keep moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg