Potato Noodles
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.
- 2Prepare 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.
- 3Prepare 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.
- 4Boil and mash two potatoes (500g unpeeled weight).
- 5Boil and mash two potatoes (500g unpeeled weight).
- 6Boil and mash two potatoes (500g unpeeled weight).
- 7Add potato starch and water to the mashed potatoes to form a dough.
- 8Add potato starch and water to the mashed potatoes to form a dough.
- 9Add potato starch and water to the mashed potatoes to form a dough.
- 10Roll the dough into long, thick noodles.
- 11Roll the dough into long, thick noodles.
- 12Roll the dough into long, thick noodles.
- 13Boil the noodles for about two minutes until they float.
- 14Boil the noodles for about two minutes until they float.
- 15Boil the noodles for about two minutes until they float.
- 16Add the noodles to a pan with the sauce and toss to coat.
- 17Add the noodles to a pan with the sauce and toss to coat.
- 18Add the noodles to a pan with the sauce and toss to coat.
- 19Serve and garnish with spring onions.
- 20Serve and garnish with spring onions.
- 21Serve and garnish with spring onions.
Ingredients
- 500 g russet potatoes
- 500 g russet potatoes
- 500 g russet potatoes
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 260 g potato starch
- 260 g potato starch
- 260 g potato starch
- 160 ml water
- 160 ml water
- 160 ml water
- 0.5 unit white onion
- 0.5 unit white onion
- 0.5 unit white onion
- 2 unit garlic cloves
- 2 unit garlic cloves
- 2 unit garlic cloves
- 1 stalk spring onion
- 1 stalk spring onion
- 1 stalk spring onion
- 5 g chilli flakes
- 5 g chilli flakes
- 5 g chilli flakes
- 30 ml light soy sauce
- 30 ml light soy sauce
- 30 ml light soy sauce
- 15 ml black vinegar
- 15 ml black vinegar
- 15 ml black vinegar
- 30 ml Lao Gan Ma
- 30 ml Lao Gan Ma
- 30 ml Lao Gan Ma
- 5 g granulated sugar
- 5 g granulated sugar
- 5 g granulated sugar
- 1 g salt
- 1 g salt
- 1 g salt
- 60 ml smoking hot oil
- 60 ml smoking hot oil
- 60 ml smoking hot oil
Equipment
knifecutting boardbowlspoonpotstrainerforkfrying panchopsticks