Directions
- 1Prepare the sauce: Mince half a white onion and two garlic cloves. Thinly slice one stalk of spring onion. Mix all with 5g of chilli flakes, 30ml of light soy sauce, 15ml of black vinegar, 30ml of Lao Gan Ma, 5g of sugar and 1g of salt. Pour in 60ml of smoking hot oil and mix well.
- 2Boil and mash two potatoes (500g unpeeled weight).
- 3Add potato starch and water to the mashed potatoes to form a dough.
- 4Roll the dough into long, thick noodles.
- 5Boil the noodles for about two minutes until they float.
- 6Add the noodles to a pan with the sauce and toss to coat.
- 7Serve and garnish with spring onions.
Ingredients
- 500 g russet potatoes
- 0.5 tsp salt
- 260 g potato starch
- 160 ml water
- 0.5 unit white onion
- 2 unit garlic cloves
- 1 stalk spring onion
- 5 g chilli flakes
- 30 ml light soy sauce
- 15 ml black vinegar
- 30 ml Lao Gan Ma
- 5 g granulated sugar
- 1 g salt
- 60 ml smoking hot oil
Equipment
knifecutting boardbowlspoonpotstrainerforkfrying panchopsticks
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