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Made of potato starch, these handmade noodles are very different from homemade wheat-based noodles, such as ramen and udon. Starches contain no gluten, so the raw dough is very supple. When cooked, the potato starch noodles become translucent, bouncy, and rewardingly chewy. They come together quickly—simply mix, knead, and roll. The short noodles are similar in look and texture to Chinese silver needle noodles—known for their short tapered shape (also called rat’s tail noodles in some Asian countries)—and which are often steamed rather than boiled, as I have done here. The stir-fry can be made with any type of large potato; cooked briefly over high heat, even starchy potatoes like russets won’t fall apart. If you’re looking for a shortcut, skip the homemade noodles and serve this potato stir-fry with store-bought sweet potato starch noodles or mung bean vermicelli for a similar stretchy noodle experience. An important note: You need to use potato starch for these noodles, not potato flour.
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Stir together 2 cups plus 2 Tbsp. (340 g) potato starch and 2 Tbsp. plus 2 tsp. vegetable oil in a large bowl with a wooden spoon or rubber spatula. Add ¾ cup plus 4 tsp. boiling water and stir to combine (mixture should look lumpy and a bit translucent). Cover with a lid or plate and let sit 5 minutes to steam (dough should be cool enough to handle at this point). Knead dough in bowl until it comes together. Scatter a surface with a little potato starch and turn out dough. Knead again until smooth and stretchable, about 5 minutes. Dough should feel smooth and neither dry nor sticky. If it feels dry and is cracking, add a little more boiling water. If it feels sticky, dust with more potato starch.
Divide dough evenly into 2 pieces. Set 1 piece aside and cover with a damp kitchen towel. Break off ⅜"–½" pieces from remaining piece of dough and roll into smooth balls. Working one at a time, roll balls between your palms or on a clean surface (they shouldn’t stick) to make 2"–3⅛" long noodles (they should be thicker in the middle with tapered ends, but they don’t all have to be the same size). Place noodles on a surface lightly dusted with potato starch and cover with a damp kitchen towel. Repeat process with reserved dough.
Cook noodles in a large pot of rapidly boiling salted water until they float to the surface, about 1 minute. Continue to cook until noodles swell, 3–4 minutes longer. (This will take longer if your water isn’t rapidly boiling so it’s important to maintain a high heat.) Using a large slotted spoon, transfer noodles to a bowl of ice water (they will turn translucent). Let sit in water until ready to use.
Do ahead: Noodles can be cooked 3 hours ahead. Keep in ice water until ready to use. Cook 1–2 minutes longer to warm them all the way through.
Remove dark green parts from 4 scallions and finely chop; set aside for serving. Finely chop white and pale green parts of scallions; set aside separately.
Heat 2 Tbsp. plus 1½ tsp. vegetable oil in a wok or large skillet over medium-high. Add 1 lb. potatoes (any kind), peeled, finely julienned, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. sugar and cook, tossing constantly, until potatoes are just tender and still a little crisp, about 5 minutes.
Reduce heat to medium and add 2 handfuls of greens (such as garlic chives, baby bok choy, cabbage, spinach, or kale), thinly sliced, 4 garlic cloves, finely chopped, ¼ cup soy sauce or tamari, 2 Tbsp. plus 1½ tsp. toasted sesame oil, 1 Tbsp. chili oil or chili crisp, 2 Tbsp. toasted white sesame seeds, 1½ tsp. ground cumin, and reserved white and pale green scallion parts. Taste and add up to another 1 Tbsp. chili oil or chili crisp if desired Cook, stirring, until fragrant and greens are slightly wilted and tender, 1–2 minutes.
Drain potato noodles, add to wok, and cook, tossing, until warmed through, about 4 minutes. Add 2 Tbsp. plus 1½ tsp. black (Chinkiang) vinegar and toss to combine. Taste noodles and season with more salt if needed.
Divide noodles among shallow bowls and top with reserved dark green scallion tops. Sprinkle with sesame seeds and drizzle with chili oil if desired.
How would you rate Spiced Double Potato Noodles?
We tried this last night with store bought sweet potato noodles (2x 100 g packets) and thinly sliced bok choy leaves, and we loved it. The only negative I'd say is that we found it a little too oily - between the vegetable oil and the sesame oil and the chili crisp, there is a LOT of oil in this recipe. I will probably try to reduce the oil amounts in the future to adjust. It also would have been nice to get a recommendation for how many store-bought noodles you'd need. We guessed 200g and it was enough, but maybe 300g would have been better for the amount of oil? The flavor was great and the texture combination was also really nice. One recommendation is to really get your mis-en-place together before you start cooking; between boiling the noodles and cooking everything else I think this came together in about 10 minutes, with the potatoes cooking much quicker in my wok than I anticipated.
I really struggled with this towards the end. The flavor of the potato soy sauce combo was delicious but once i added my noodles back in (granted my noodles were a little bigger than what the recipe called for), it turned more into a gummy worm looking mess and the noodles never absorbed the sauce well. The texture of the noodles was dense and "gummy". Found this tough!
By Arnold’s in Nashville TN
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