Spicy Garlic Potato Noodles

Name: Spicy Garlic Potato Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: ['2', '2 servings']
Cuisine: american
Ingredients: 1 cup potato starch, or as needed; 0.25 teaspoon kosher salt; 1 teaspoon vegetable oil; 0.75 cup boiling water, or as needed; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 4 teaspoons ketchup; 0.25 teaspoon sesame oil; 1 teaspoon white sugar; 1 tablespoon Sriracha sauce; 1 tablespoon vegetable oil; 6 cloves garlic, minced; 1 teaspoon red pepper flakes, or to taste; 0.25 cup thinly sliced green onions; 0.25 cup chopped fresh cilantro, or to taste

⏱ 35 mins 🍽 ['2', '2 servings'] 🌶 american 🏷 Main course

Create your own gluten-free noodles using potato starch for a wonderfully chewy texture. These neutral-tasting noodles are ideal for soaking up a punchy, homemade sauce. The sauce combines oyster sauce, soy, rice vinegar, and Sriracha for a tangy heat, which is then stir-fried with plenty of garlic and green onions. Finished with fresh cilantro, it's a quick and satisfying meal for two.

Ingredients

1 cup potato starch, or as needed
0.25 teaspoon kosher salt
1 teaspoon vegetable oil
0.75 cup boiling water, or as needed
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
4 teaspoons ketchup
0.25 teaspoon sesame oil
1 teaspoon white sugar
1 tablespoon Sriracha sauce
1 tablespoon vegetable oil
6 cloves garlic, minced
1 teaspoon red pepper flakes, or to taste
0.25 cup thinly sliced green onions
0.25 cup chopped fresh cilantro, or to taste

Method

Place 1 cup potato starch, salt, and vegetable oil into a mixing bowl. Gradually mix in the boiling water, a splash at a time, until a dough with the right consistency forms.
Move the dough to a surface lightly dusted with potato starch. Knead it promptly while warm until it feels smooth and elastic, using extra starch if the dough is sticky.
Fill a large pot with lightly salted water and bring it to a boil. Prepare a separate large bowl filled with cold water.
As the water heats, roll the dough out to a 1/8 inch thickness. Use a pizza cutter to slice it into 1/4-inch wide noodles, then gently separate the strands.
Cook the potato noodles in the boiling water, in batches if needed, for about 1 minute or until they rise to the surface. Immediately move them to the cold water bowl and repeat with any remaining noodles.
In a separate bowl, whisk together the oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha sauce.
Warm the vegetable oil in a skillet. Add the minced garlic and let it sizzle for 15 seconds. Stir in 1 teaspoon red pepper flakes and the green onions for just a few seconds. Before the garlic colours, add the drained noodles. a little water from the bowl is fine as it prevents burning.
Pour the prepared sauce into the skillet and toss to coat the noodles evenly. Continue cooking for 1 to 2 minutes until the noodles are hot and the sauce begins to simmer. Remove from the heat and mix in 1/4 cup chopped cilantro.
Portion the finished noodles into two bowls and top with additional cilantro and red pepper flakes for garnish.

Nutrition (per serving)

Calories371 kcal

Fat10 g

Protein3 g

Sodium1695 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorJohn Mitzewich