Watch the Full Step-by-Step
Servings: 4
- Rimmed baking sheet
- Large mixing bowl
- Potato masher
- Large pot
- Colander
- Small saucepan
- Chef's knife
INGREDIENTS
- 4-5 large russet potatoes
- 2 cups cornstarch or potato starch
- 1-2 tablespoons cold water, as needed
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- Coarse salt, for baking
Sauce:
- 2 garlic cloves, finely minced
- 1 teaspoon red pepper flakes
- 2 tablespoons oil
- ¼ cup fresh cilantro, finely chopped
- 3 green onions, thinly sliced lengthwise
- ½ teaspoon toasted black or white sesame seeds
- 1 teaspoon lime or lemon zest, finely grated (optional)
INSTRUCTIONS
- Preheat the oven to 425°F/220°C.
- Spread a thin layer of coarse salt on a rimmed baking sheet and arrange the potatoes on top. Bake for 40 minutes. Turn and continue baking until the skins are firm and the centers completely tender, about 40 minutes more.
- While still hot, split the potatoes and scoop the flesh into a large bowl. Mash until smooth. Add the cornstarch, salt and pepper. Mix, adding cold water a little at a time, until a soft, smooth dough forms that is supple but not sticky. Cover and let rest for 10 minutes.
- Bring a large pot of well-salted water to a boil. Shape the dough into a wide log, cut into 1-inch/2 cm pieces, then roll each piece into a long noodle.
- Boil the noodles until they rise to the surface and are tender yet chewy, 4 to 5 minutes. Drain and transfer to a serving bowl.
- In a small saucepan over medium heat, warm the oil. Add the garlic and red pepper flakes and cook just until fragrant, 20 to 30 seconds; do not let the garlic brown. Spoon several tablespoons of the hot oil over the noodles. Add the sesame seeds, cilantro and green onions, and toss gently to combine. Finish with citrus zest, if using, and serve immediately.