Fiery Hand-Pulled Potato Happiness

Name: Fiery Hand-Pulled Potato Happiness
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 3
Ingredients: 240 g potato starch; 500 g russet potato; 0.5 tsp salt; 120 ml water; 2 tbsp light soy sauce; 2 tbsp chinese black vinegar; 2 tbsp gochugaru; 0.25 tsp salt; 0.5 tsp sugar; 45 ml oil; 0.33 cup cilantro; 2 tbsp garlic; 1 pcs green onion stalk

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Prepare for an explosion of flavor and texture with these incredibly satisfying, spicy potato noodles! Each thick, chewy strand is generously coated in an intense, garlicky chili oil sauce that perfectly balances umami, tang, and a delicate hint of heat. This is a truly addictive dish, made even better with a fresh cilantro topping. These hand-pulled noodles are a fantastic option for a fun weeknight meal, pairing perfectly with crispy karaage chicken or a refreshing Chinese smashed cucumber salad.

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Prep time 30 min

Cook time 5 min

Servings

🍳

Difficulty Medium

Category Pasta

Ingredients

For the Potato Noodles

240 g potato starch
500 g russet potato — peeled and cut into 1-inch pieces
½ tsp salt
120 ml water — warm

For the Chili Oil Sauce

2 tbsp light soy sauce
2 tbsp chinese black vinegar
2 tbsp gochugaru — Or Chinese chili powder
¼ tsp salt
½ tsp sugar
45 ml oil — any neutral oil, such as avocado, sunflower, grapeseed, etc.
⅓ cup cilantro — roughly chopped
2 tbsp garlic — finely chopped
1 pcs green onion stalk — sliced

Instructions

Cooking the Potatoes

1
Place the chopped potatoes in a pot with boiling water and cook until tender, about 10 to 15 minutes.

Preparing the Dough

1
Once the potatoes are cooked, drain them well and place them in a heat-safe bowl. Add the salt and mash the potatoes with a fork until no lumps remain.
2
While the mashed potatoes are hot, add the potato starch and mix until combined. If the dough isn't too hot for you, begin kneading it until it comes together. *This step will greatly help in maintaining the elasticity of the dough. The heat from the potatoes kind of cooks the starch, gelatinizing it and making it more stretchy. It also helps with forming the noodles when the dough is warm, making it easier to work with.*
3
Add the water and mix the dough until the water is absorbed and an almost smooth dough forms. The dough will not be stretchy like bread dough, but it will be elastic enough to form, especially if warm.

Preparing the Potato Noodles

1
Bring a pot of water to a boil, and prepare your noodle-making station as close to your cooking station as possible. Also, prepare a large bowl of cold water.
2
Divide the dough into 14 equal pieces. Keep the dough covered with a damp cloth when not in use. Working with one piece of dough at a time, roll each piece of dough into 1/2-inch thick noodles. *Please refer to the post above for step-by-step photos and tips!*
3
Gently place the potato noodles into the boiling water, being careful not to overcrowd the pot. The noodles must be completely submerged in water when added, otherwise, they will break apart. Gently stir the noodles after adding.
4
Let the noodles cook until they float to the top, then cook for an additional minute. Remove the noodles and place them in the bowl of cold water. Repeat with the remaining potato noodles.

Preparing the Chili Oil

1
In a heat-safe bowl, place all the chili oil ingredients EXCEPT for the oil and cilantro. Heat the oil in a small saucepan until it begins to smoke, and carefully pour the hot oil over all the ingredients in the bowl. Once the oil has settled, mix the chili oil.

Assembly

1
Drain the potato noodles well, and place them into a large, clean bowl. Add the prepared chili oil and chopped cilantro, and mix until the noodles are well coated. Enjoy while hot!