Name: Giant Chewy Potato Noodles
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 2 1/2 pounds (about 4 medium) Yukon gold potatoes, peeled and cut into 1-inch chunks (see Cook’s Note); 3 cups potato starch; Kosher salt; 1/2 cup neutral oil, such vegetable or canola oil; 6 cloves garlic, minced; 2 scallions, minced; 1 tablespoon crushed red pepper flakes (see Cook’s Note); 4 teaspoons gochugaru (Korean chili flakes); 2 teaspoons toasted sesame seeds; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 4 teaspoons Chinkiang vinegar or other black vinegar; 1 tablespoon Chinese sesame paste or tahini (see Cook’s Note); 1 teaspoon sugar; 1/2 teaspoon chicken bouillon powder; Cilantro leaves, for garnish

Directions

Watch how to make this recipe.

Bring a large pot of heavily salted water to a boil over high heat. Boil the potatoes until they’re almost falling apart when poked with a fork, about 15 minutes. Use a spider or slotted spoon to transfer the potato chunks to a large bowl; reserve the boiling water in the pot and place it over low heat for later use.
Mash the potatoes with a potato masher or ricer until fairly smooth (a few lumps are okay). Stir in the potato starch and 1 teaspoon salt with a fork until evenly combined. Slowly drizzle in 3/4 cup warm water while stirring with the fork until a dough starts to form and the mixture is cool enough to handle. Knead the dough, adding more warm water 1 tablespoon at a time, until the dough is completely smooth and doesn’t crack when pressed, 4 to 5 more tablespoons.
Divide the dough into 12 portions, each about 1/2 cup. Roll each portion out on a work surface to a log about 12 inches long and 1/2 inch thick. Gently transfer each log to a baking sheet lined with parchment.
Bring the reserved pot of salted water to a boil over high heat. Working in batches, carefully place 3 to 4 potato noodles in the boiling water and gently move the noodles immediately with a spider to prevent them from sticking to the bottom of the pot. Boil until the noodles float and double in size, about 4 minutes. Remove the noodles with a spider, gently shake off excess water and place them in a large heatproof bowl. Repeat until all the noodles are cooked.
Heat the oil in a small saucepan over high heat until the oil is hot and shimmering, about 4 minutes. Meanwhile, place the garlic, scallions, crushed red pepper flakes, gochugaru and sesame seeds in a small pile on top of the boiled noodles. Carefully drizzle the hot oil over the pile. Gently toss the noodles with the light soy sauce, dark soy sauce, vinegar, sesame paste, sugar and chicken bouillon with tongs until combined. Divide among 4 bowls and garnish with cilantro leaves. Serve immediately or at room temperature; the noodles may toughen if cooled and reheated.

Cook’s Note

While we recommend Yukon gold potatoes for their strong potato flavor you could also substitute with milder russet potatoes. The noodles are gluten-free, but the sauce is not; for a gluten-free version you can replace the soy sauce with tamari and check that your vinegar and bouillon powder are gluten-free as well. If gluten-free is important to you, be sure to read the labels on your ingredients to make sure they’re formulated and processed in a way that doesn’t introduce gluten. For a spicier sauce you can increase the crushed red pepper flakes to 2 tablespoons. Chinese sesame paste is made with roasted sesame seeds and can be purchased online or in Asian grocery stores; tahini is a good substitute but will have a milder sesame flavor since it’s made with raw, not roasted, sesame seeds.