Thick Potato Noodles with Chili Oil Sauce

Steps

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1. 1
   Peel and chop the potatoes, then boil them until fork-tender.
   ▶ ≈1:29
2. 2
   Mash the boiled potatoes until very smooth, then season with salt.
   ▶ ≈2:13
3. 3
   Mix in a generous amount of potato starch (about 1.5 cups) and knead into a dough. If too dry, add warm water (or the warm starchy potato liquid) until it's soft and pliable like clay.
   ▶ ≈2:20
4. 4
   While the dough is still warm, roll small portions into thick noodle strands quickly, since they break easily.
   ▶ ≈2:40
5. 5
   Keep a pot of boiling water right next to your rolling station. Drop each noodle into the boiling water as soon as it's rolled — it will quickly firm up once submerged.
   ▶ ≈3:09
6. 6
   Cook the noodles until they float to the top, then remove — they're done.
   ▶ ≈3:28
7. 7
   Make the sauce: combine chopped green onion, garlic, cilantro (or basil), Korean chili flakes, sugar and salt in a bowl, then add soy sauce and black vinegar.
   ▶ ≈3:36
8. 8
   Heat oil until just barely smoking, then pour it over the sauce mixture to infuse the aromatics, and stir to combine.
   ▶ ≈3:56
9. 9
   Pour the sauce over the cooked thick potato noodles and serve.
   ▶ ≈4:02