Spicy Potato Noodles

Name: Spicy Potato Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 300 grams boiled potatoes; 1.5 cup potato starch (or cornstarch); 2 tbsp butter; 4 minced garlic cloves; 2 tbsp rice syrup (honey or any other sweetener); 2 tbsp gochujang; 1 tbsp rice vinegar; 1 tsp sesame oil; 1/4 tsp salt; Diced green onions; Sesame seeds

27 steps

Prep:15minCook:15min

These mushroom looking potato noodles are kind of like an asian gnocchi! They're more chewy than a traditional gnocchi but still delicious! I've been seeing these all over the internet but they're usually coated in a chili oil sauce. I decided to make these my own and dress them in a wonderfully spicy and tangy gochujang butter sauce. I hope you make them!

Updated at: Wed, 13 Sep 2023 01:45:45 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories368.9 kcal (18%)

Total Fat7.4 g (11%)

Carbs70.9 g (27%)

Sugars9.9 g (11%)

Protein5.7 g (11%)

Sodium237.4 mg (12%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Prepare the potatoes,

Step 1

Place the potatoes in a colander and rinse them under cold running water to remove any dirt or debris.

Step 2

Decide whether you want to peel the potatoes now or leave the skins on. You can remove the skins after the potatoes have finished boiling however you need peeled potatoes for this recipe.

Step 3

Fill a large pot with enough water to cover the potatoes. Add a generous pinch of salt if desired (salt enhances the flavor of the potatoes).

Step 4

Place the potatoes into the pot of cold water. Make sure the water covers the potatoes by at least an inch or two.

Step 5

Turn the heat to high heat. Once the water comes to a rolling boil, reduce the heat to maintain a gentle, rolling boil (medium-high heat).

Step 6

Cook until the potatoes are fork tender. Remove the potatoes from the boiling water and drain.

For the potato noodles/dumplings,

Step 7

In a mixing bowl, mash the boiled potatoes with a potato masher, fork, or a potato ricer until creamy and smooth.

Step 8

Add potato starch or corn starch.

Step 9

Knead the dough until it becomes smooth. If you find that the dough is too dry, add 1 tbsp of water and mix to combine. The texture should resemble play-doh or clay.

Step 10

Portion out the dough into little balls. Shape the dough into a ball by rolling it between your hands.

Step 11

Using a bottle with a sturdy and narrow opening, gently press the bottle's opening into the dough ball, inserting it about halfway down.

Step 12

Slowly remove the bottle. You will be left with a cute mushroom shape.

Cooking the potato noodles/dumplings,

Step 13

In a pot with boiling water, boil the potato noodles for 5 minutes or until fully cooked. They should float once they're about done. Check for doneness by taking a bite. The noodle should be firm but chewy.

Step 14

Remove the cooked potato noodles from the boiling water.

Step 15

Place the cooked potato noodles into ice cold water. This will stop the cooking process and make the potato noodles more chewy.

Step 16

Strain the potato noodles out from the cold water and start preparing the gochujang butter sauce.

For the gochujang butter sauce,

Step 17

In a saucepan, melt the unsalted butter over low to medium heat.

Step 18

Add the minced garlic to the melted butter.

Step 19

Cook the garlic in the butter over low heat for 1-2 minutes, stirring frequently. Be careful not to let the garlic brown too much, as it can become bitter.

Step 20

Add the gochujang, rice syrup (you may also use any other sweetener of your choice), rice vinegar, sesame oil and salt.

Step 21

Cook the sauce until it reduces. This will take 3-5 minutes over low heat.

Step 22

Taste the sauce and add salt & pepper as needed.

Step 23

Let the sauce cool. It will thicken more as it cools.

Step 24

Once the sauce is ready, you can drizzle it over your potato noodles.