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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chewy Potato Noodles made from just potatoes and starch! Super soft, bouncy, and full of flavor — a must-try homemade snack that’ll amaze you! 🥔🍜 These noodles taste best when freshly made and tossed hot in the sauce. You can also add sesame seeds or crushed peanuts for crunch!
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Peel and boil potatoes until soft, then mash smoothly.
Add salt and corn starch, mix well.
Gradually add warm water and knead into a smooth, stretchy dough.
Roll the dough, divide it, and roll each piece into thick noodles.
Boil noodles in water until they float to the top. Rinse in cold water and drain.
In a bowl, mix garlic, vinegar, soy sauce, chilli powder, and salt.
Add chopped scallions and coriander.
Heat vegetable oil until hot and pour over the mixture for that sizzling aroma.
Toss the noodles in the sauce and mix well.
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Don’t overcook the noodles; it affects the chewiness.
Adjust spice level as you like.
Serve immediately for best texture.
Can I use a different type of starch?
Corn starch works best for this recipe, but you can experiment with potato starch or tapioca starch for a slightly different texture.
How do I store leftover noodles?
Store leftover noodles in an airtight container in the fridge for up to 2 days. Reheat them gently before serving.
Can I make the noodles ahead of time?
Yes, you can prepare the noodles ahead of time and store them in cold water to prevent sticking. Toss them in the sauce just before serving.
What can I add for extra flavor?
You can add sesame seeds, crushed peanuts, or a drizzle of sesame oil for extra flavor and crunch.
Are these noodles gluten-free?
Yes, this recipe is gluten-free as it uses corn starch instead of wheat flour.
