Spicy Potato Noodles

Spicy Potato Noodles

Craving a delicious and unique noodle dish? Look no further than spicy potato noodles! These chewy, flavorful noodles are made from mashed potatoes and can be easily customized to your desired spice level. Topped with a savory chili oil sauce, this dish is sure to tantalize your taste buds.

Ingredients:

• 2 large russet potatoes
• 1/2 cup all-purpose flour, plus extra for dusting
• 1/4 cup potato starch
• 1 teaspoon salt
• 1 tablespoon neutral oil
• For the chili oil sauce:
  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 red chili pepper, thinly sliced (adjust for spice preference)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • Pinch of sugar
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish (optional)

Cooking Guide:

1. Boil the potatoes: In a pot of boiling water, cook the potatoes until fork-tender, about 15 minutes. Drain and return them to the pot.
2. Make the dough: While the potatoes are hot, mash them until smooth. Add the flour, potato starch, and salt. Mix until a soft dough forms. If the dough is too sticky, add more flour by tablespoonfuls until manageable.
3. Shape the noodles: On a lightly floured surface, knead the dough for a few minutes. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/4-inch thick. Cut the ropes into noodle-sized pieces.
4. Cook the noodles: Bring a pot of salted water to a boil. Add the potato noodles and cook for 2-3 minutes, or until they float to the surface. Drain the noodles and rinse under cold water to stop them from sticking.
5. Make the chili oil sauce: In a small pan, heat the vegetable oil over medium heat. Add the garlic and chili pepper, and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
6. Assemble the dish: In a large bowl, toss the cooked noodles with the chili oil sauce, soy sauce, rice vinegar, sesame oil, and sugar. Garnish with chopped green onions and sesame seeds (optional) and serve immediately.

Tips:

• For a richer flavor, use Yukon Gold potatoes instead of russet potatoes.
• If you don’t have potato starch, you can substitute with cornstarch.
• To make the dish vegan, use vegetable broth instead of chicken broth.
• Leftover potato noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little bit of oil.