Made from just steamed russet potatoes and potato starch, this recipe is naturally gluten free, surprisingly simple to pull together, and unlike any noodle you've had before.
WHY YOU'LL LOVE THIS RECIPE
These noodles are packed with bold, spicy flavors thanks to chili crisp that coats every noodle for heat and flavor in every single bite
INGREDIENTS
For this recipe you need: Russet potatoes, Potato starch, Green onion, Chili crisp, Water as needed
Dice the russet potatoes and steam until completely soft all the way through. This usually takes 20 to 25 minutes depending on the size of your dice.
STEP 1: STEAM THE POTATOES
With the potatoes warm, mash them completely smooth. Start with 1½ cups of potato starch and work it into the mashed potatoes, adding a small splash of water if needed
STEP 2: MAKE THE DOUGH
Dust your work surface lightly with potato starch. Take a portion of the dough and roll it out into thick, rope-like noodles
STEP 3: ROLL THE NOODLES
Bring a pot of water to a boil, then reduce to a simmer. Carefully drop the noodles in. Once they float to the surface, they're done, about 2 to 4 minutes.
STEP 4: COOK THE NOODLES
Transfer the cooked noodles to a bowl and immediately drizzle the chili crisp over the top. Toss well until every noodle is evenly coated in that glossy, spicy sauce.
STEP 5: DRESS AND SERVE
VARIATIONS
Make this recipe a more complete meal by adding vegetables like bok choy or sautéed mushrooms, or adding a soft-boiled egg for protein.
STORAGE TIPS
Potato noodles are best eaten immediately. Cooked, undressed noodles can be tossed in a little oil and refrigerated for up to 1 day.
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