Description
Homemade spicy potato noodles bring Korean street food magic to kitchen adventures. Crispy, tangy strands promise a delightful culinary journey you will savor with each delectable bite.
Ingredients
Scale
- 200 g (7 oz) potato starch noodles
- 4 cups (960 ml) vegetable or chicken broth
- ½ cup (50 g) mushrooms (shiitake or wood ear), sliced
- 12 tbsps chili oil
- 2 tbsps soy sauce
- 1 tbsp black vinegar (or rice vinegar)
- 1 tsp sugar
- ½ tsp ground Sichuan peppercorns
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- fresh cilantro, chopped
- green onions, sliced
- crushed peanuts or toasted sesame seeds
- blanched greens (bok choy, spinach, or Chinese broccoli)
Instructions
- Noodle Preparation: Boil water in a large pot and cook potato starch noodles according to package instructions until perfectly al dente.
- Cooling Technique: Drain noodles and rinse with cold water to stop cooking process and remove excess starch, then set aside in a clean bowl.
- Aromatic Foundation: Heat vegetable oil in a large wok or deep skillet over medium heat, creating a flavor base for the dish.
- Flavor Layer: Sauté minced garlic and ginger in hot oil, releasing their intense aromatics and building depth of flavor.
- Vegetable Integration: Add sliced mushrooms and cook until they soften and develop a rich, caramelized texture.
- Liquid Infusion: Pour in vegetable or chicken broth, bringing the mixture to a gentle simmer while incorporating soy sauce, black vinegar, sugar, and ground Sichuan peppercorns.
- Spice and Oil Enhancement: Introduce chili oil and sesame oil, adjusting heat levels and fine-tuning seasonings to create a balanced and complex flavor profile.
- Noodle Incorporation: Carefully fold prepared noodles into the spicy broth, ensuring each strand is thoroughly coated and heated through.
- Serving and Garnish: Transfer the spicy potato noodles to serving dishes, topping with an array of fresh garnishes like cilantro, scallions, crushed peanuts, sesame seeds, or blanched greens for added texture and visual appeal.
Notes
- Manage Noodle Texture: Precisely follow package cooking time to prevent overcooking, which causes potato starch noodles to become mushy and lose their delicate structure.
- Control Spice Intensity: Gradually add chili oil and Sichuan peppercorns, tasting as you go to customize heat level without overwhelming the dish’s complex flavor profile.
- Optimize Flavor Layering: Sauté aromatics like garlic and ginger before adding liquids to release their essential oils, creating a deeper, more nuanced taste foundation.
- Enhance Nutritional Profile: Experiment with protein additions like tofu, shredded chicken, or lean beef to transform the dish into a more substantial meal while maintaining its signature spicy character.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg