Chewy Potato Noodles
Korean-style chewy potato noodles
Soft, springy potato noodles with a pleasantly chewy texture, perfect as a base for stir-fries or served simply with a drizzle of oil.
Equipment
Ingredients
Main ingredients
potatoes (peeled, boiled)
500 g
wheat flour
150 g
salt
5 g
olive oil
10 ml
Instructions
Prepare potatoes
Peel and boil the potatoes until very soft.
Mash potatoes
Mash the boiled potatoes into a smooth paste.
Form the dough
Mix in flour and salt to create a soft, pliable dough.
Shape the noodles
Roll the dough into long, thin ropes or use a press to form noodles.
Cook the noodles
Boil the shaped noodles in salted water until they float and become chewy.
Finish and serve
Drain and toss the noodles with a little olive oil to prevent sticking. Serve hot.
Original recipe
Storage
Best eaten fresh. If storing, toss with a little oil to prevent sticking.
Notes
• The key to chewy texture is using starchy potatoes and not overworking the dough.
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