Homemade Chili Crisp Potato Noodles

FOR THE CHILI CRISP:

1. Assemble all ingredients (garlic, ginger, shallot, scallions, Szechuan chili flakes, black sesame seeds, sesame seeds, granulated sugar) except for the avocado oil in a heat-safe bowl.
2. Heat avocado oil in a pan over medium-high heat, until it reaches 350 degrees F. Carefully pour the hot oil over the ingredients in the bowl; it should sizzle.
3. Stir the chili crisp ingredients together. Add in soy sauce and black vinegar and mix that in. Set aside.

FOR THE NOODLES:

1. Bring a large pot of water to boil. Add in the peeled & chopped potatoes and cook for about 15 minutes, or until fork tender. Drain and set into a large mixing bowl.
2. While the potatoes are still hot, mash them with a fork and then add in the salt and potato starch. Mix and knead into a soft, slightly tacky dough.
3. Roll the dough into small, nickel-sized balls and poke a tiny hole in the balls.
4. Bring a large pot of water to boil. Add in the potato balls and cook. Once they float to the top, cook for 1 more minute, then drain and set into a bowl of ice water.
5. In a pot or pan over medium heat, add in the cooked noodles and a hearty amount of the prepared chili crisp. Toss to evenly coat the noodles. Serve and enjoy!