{"id":1341,"date":"2024-05-27T12:38:23","date_gmt":"2024-05-27T12:38:23","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/spiced-double-potato-noodles\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"spiced-double-potato-noodles","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/spiced-double-potato-noodles\/","title":{"rendered":"Spiced Double Potato Noodles"},"content":{"rendered":"

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\u2014simply mix, knead, and roll. The short noodles are similar in look and texture to Chinese silver needle noodles\u2014known for their short tapered shape (also called rat\u2019s tail noodles in some Asian countries)\u2014and 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\u2019t fall apart. If you\u2019re 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<\/em> potato flour.<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

Noodles<\/h3>\n

2<\/p>\n

cups plus 2 Tbsp. (340 g) potato starch, plus more for kneading<\/div>\n

2<\/p>\n

Tbsp. plus 2 tsp. vegetable oil<\/div>\n
Kosher salt<\/div>\n

Assembly<\/h3>\n

4<\/p>\n

scallions<\/div>\n

2<\/p>\n

Tbsp. plus 1\u00bd tsp. vegetable oil<\/div>\n

1<\/p>\n

lb. potatoes (any kind), peeled, finely julienned<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/div>\n

\u00bd<\/p>\n

tsp. sugar<\/div>\n

2<\/p>\n

handfuls of greens (such as garlic chives, baby bok choy, cabbage, spinach, or kale), thinly sliced<\/div>\n

4<\/p>\n

garlic cloves, finely chopped<\/div>\n

\u00bc<\/p>\n

cup soy sauce or tamari<\/div>\n

2<\/p>\n

Tbsp. plus 1\u00bd tsp. toasted sesame oil<\/div>\n

1\u20132<\/p>\n

Tbsp. chili oil or chili crisp; plus more for serving (optional)<\/div>\n

2<\/p>\n

Tbsp. toasted white sesame seeds; plus more for serving (optional)<\/div>\n

1\u00bd<\/p>\n

tsp. ground cumin<\/div>\n

2<\/p>\n

Tbsp. plus 1\u00bd tsp. black (Chinkiang) vinegar<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Noodles<\/h3>\n

    Step 1<\/h4>\n

    Stir together 2 cups plus 2 Tbsp. (340 g) potato starch<\/strong> and 2 Tbsp. plus 2 tsp. vegetable oil<\/strong> in a large bowl with a wooden spoon or rubber spatula. Add \u00be 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.<\/p>\n

    Step 2<\/h4>\n

    Divide dough evenly into 2 pieces. Set 1 piece aside and cover with a damp kitchen towel. Break off \u215c”\u2013\u00bd” 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\u2019t stick) to make 2″\u20133\u215b” long noodles (they should be thicker in the middle with tapered ends, but they don\u2019t 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.<\/p>\n

    Step 3<\/h4>\n

    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\u20134 minutes longer. (This will take longer if your water isn\u2019t rapidly boiling so it\u2019s 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.<\/p>\n

    Do ahead:<\/strong> Noodles can be cooked 3 hours ahead. Keep in ice water until ready to use. Cook 1\u20132 minutes longer to warm them all the way through.<\/li>\n

  2. \n

    Assembly<\/h3>\n

    Step 4<\/h4>\n

    Remove dark green parts from 4 scallions<\/strong> and finely chop; set aside for serving. Finely chop white and pale green parts of scallions; set aside separately.<\/p>\n

    Step 5<\/h4>\n

    Heat 2 Tbsp. plus 1\u00bd tsp. vegetable oil<\/strong> in a wok or large skillet over medium-high. Add 1 lb. potatoes (any kind), peeled, finely julienned<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, and \u00bd tsp. sugar<\/strong> and cook, tossing constantly, until potatoes are just tender and still a little crisp, about 5 minutes.<\/p>\n

    Step 6<\/h4>\n

    Reduce heat to medium and add 2 handfuls of greens (such as garlic chives, baby bok choy, cabbage, spinach, or kale), thinly sliced<\/strong>, 4 garlic cloves, finely chopped<\/strong>, \u00bc cup soy sauce or tamari<\/strong>, 2 Tbsp. plus 1\u00bd tsp. toasted sesame oil<\/strong>, 1 Tbsp. chili oil or chili crisp<\/strong>, 2 Tbsp. toasted white sesame seeds<\/strong>, 1\u00bd tsp. ground cumin<\/strong>, and reserved white and pale green scallion parts. Taste and add up to another 1 Tbsp. chili oil or chili crisp<\/strong> if desired Cook, stirring, until fragrant and greens are slightly wilted and tender, 1\u20132 minutes.<\/p>\n

    Step 7<\/h4>\n

    Drain potato noodles, add to wok, and cook, tossing, until warmed through, about 4 minutes. Add 2 Tbsp. plus 1\u00bd tsp. black (Chinkiang) vinegar<\/strong> and toss to combine. Taste noodles and season with more salt if needed.<\/p>\n

    Step 8<\/h4>\n

    Divide noodles among shallow bowls and top with reserved dark green scallion tops. Sprinkle with sesame seeds and drizzle with chili oil if desired.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    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\u2014simply mix, knead, and roll. The short noodles are similar […]<\/p>\n","protected":false},"author":2,"featured_media":1342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1341"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1341\/revisions"}],"predecessor-version":[{"id":5138,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1341\/revisions\/5138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1342"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}