Homemade Chili Crisp Potato Noodles
Serves 430 mins prep30 mins cook
A Chinese-inspired dish featuring bouncy homemade potato noodles tossed in flavorful homemade chili crisp. A satisfying and exciting alternative to restaurant take-out.
0 servings
What you need
tbsp black sesame seeds
tbsp granulated sugar
tbsp soy sauce
tsp salt
tbsp sesame seed
tbsp black vinegar
tbsp dried chili flakes
cup potato starch
cup avocado oil
clove garlic clove
in fresh ginger
Instructions
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!View original recipe