Chili Oil Potato Noodles

Ingredients

• 1.1 lbs (500 g) russet potatoes, peeled and cubed
• 1 ¾ cups potato starch
• ½ cup warm water
• 1 tbsp chili crisp
• ⅓ cup green onions, thinly sliced
• 1 tbsp sesame seeds
• 4 garlic cloves, minced
• 1 tbsp white sugar (optional)
• 2 tsp gochugaru (optional)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ¼ cup Primal Kitchen Foods pure avocado oil

Instructions

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.