Thick, chewy, bouncy potato noodles tossed in an addictive chili oil sauce. The recipe uses Primal Kitchen Foods pure avocado oil, which is neutral in flavor and has a high smoke point, great for sautéing.
1. Bring a large pot of salted water to a boil. Add peeled, cubed potatoes and cook until fork-tender (about 15 minutes). Drain.
2. While the potatoes are still warm (this is key!), mash until smooth. Add potato starch and knead with your hands until a shaggy dough forms. Add warm water and keep kneading until you get a smooth, cohesive dough ball. It should feel like Play-Doh’s more mature older cousin.
3. Bring a fresh pot of water to a boil. Keep a bowl of cold water nearby to wet your hands… it makes rolling easier and prevents the dough from sticking to you.
4. Roll the dough into a long log and divide into 15 pieces. Keep unused pieces under a damp towel. Roll each piece into a “noodle snake” roughly the thickness of your thumb and the length of a chopstick. Repeat until you have a full noodle family.
5. Drop noodles into boiling water and cook for ~4 minutes. They should float for at least the last minute. Lift them out gently and transfer to ice water to stop the cooking.
6. Heat ¼ cup avocado oil in a small pot until piping hot. Add chili crisp, green onions, sesame seeds, garlic, sugar, gochugaru, soy sauce, and rice vinegar to a heatproof bowl. Carefully pour the hot oil over (the sizzle is the best part). Stir until fully combined.
7. Drain the noodles, place in a bowl or pan, and pour the chili oil sauce over top. Toss until glossy and coated. Garnish with extra green onions and sesame seeds.
