Potato noodles are super chewy and perform much better for stir-fries, salads, and stews with their ability to absorb flavor. They will also be a great alternative to wheat noodles if you can’t find one at home – instead of using sweet potato or mung bean starch here use potato!
Making them is easy by placing boiled potatoes in cold water until they are very soft and then squeezing out the liquid into a bowl. Add salt, Oil, or seasonings as desired before cooking on the stovetop over medium-high heat in boiling salted water while stirring constantly until it becomes thick enough so that your wooden spoon leaves an imprint when firmly pressed along its length.
But before knowing how can one make potato noodles, it is essential to know the various types of potato noodles!
Types of Potato Noodles
Potato noodles are readily available at most major grocery stores, but they’re often too thick and not as fluffy as traditional ones. They also have more quantity of starch which makes the inside of it rubbery and not fluffy.
The best potato variety for making this dish is a starchy one such as russet or Yukon Gold potatoes because it will give you better texture when mixed with less flour (a coarsely milled wheat flour). If the dough gets sticky during mixing, try using dumplings or pasta flour instead of more flour that usually comes along with these varieties of potatoes.
Making Potato Noodles Through Various Methods
- The first step is to add cooking oil to the dough and then put it in boiling water.
- Allow to cool for a while, grab all the crumbs together forming dough balls- this can be done by hand or with a mixing machine.
- Then knead the dough mixture on its own (for 8-10 minutes) until it becomes stretchable, smooth, and without any bumps. More kneading of your wheat flour will make your pastry better!
The dough should be Mixed Shortly
When incorporating the flour and starch into the potato dough, work as fast as you can. You don’t want to develop the gluten in the crust because that will make it too tough for your liking. Instead, just mix everything together until they combine and dust your counter with flour when finished mixing.
- Dust the operating board with starch and then place the dough on top of it. Next, roll out to a rectangle that is about 1 cm thick.
- Cut into long strips before shaping them into potato noodles again.
- Bring hot water to a boil in another pan or pot and prepare cold water at the side so when you add those noodles they will be cooked quickly enough not to get overcooked in boiling liquid which might result in mushy, soggy potato noodles.
- Add soy sauce and other spices as well as your favorite vegetables like scallions and garlic for flavorings along with sugar, vinegar, oil (or butter), salt flakes, etc.
- Just keep stirring until everything is properly mixed over medium-high heat until your potatoes are done cooking!
This process should take around 3-5 minutes more at least!
Initially boil potatoes in water until it’s easy to mash. Then, mash and allow it to cool for some time.
Put egg in it along with one TPS of salt, then mix in flour enough to make a soft dough that is not sticky. Transfer into a well-floured board.
Knead briefly, roll out into a rectangle 8×12 inches and 1/2 inch thick; bring salted water up high heat (boil). At this time place onions, cabbage with remaining salt at low heat(steam) for about ten minutes or until vegetables are very tender but not browned (a small amount of raw onion will be visible).
Cut the dough into strips 3/4 inch wide by cutting each strip once lengthwise so you have pieces 2″ x 5″. Roll them lightly back-and-forth between two sheets of wax paper like French fries – don’t do too much retraction because they’ll fall apart easily otherwise!
Once they’re done cooking, drop potato noodles straight from the pot onto boiling water three times before draining completely on a towel – no need for sauce!
Melt the butter in a large skillet. Then add bread crumbs, and stir in steamed onions, cabbage, and dill. Add cooked potato noodles to mix with the – heat and toss lightly so that everything mixes well together!
Serve as is or top with your favorite sauce for an extra kick of flavor.
- Peel potatoes.
- Cut them into 1-inch (2 ½ cm) slices and boil in salted water for 25 minutes or until they are tender.
- After boiling, take them out so they can steam to remove excess moisture.
- Mash the potatoes with a little bit of salt, nutmeg, 2 cups (250 grams) flour; if it’s too sticky then add more flour until there is no sticking together left but it still remains smooth when you touch it!
- Pour the mixture onto a floured surface and roll into a 1-inch thick log about 12 inches long by 30 inches wide using your hands on top of parchment paper!
- Cut dough in half lengthwise before cutting each piece crosswise making sure all strands stay attached from one side to another as you cut through both layers at once without separating any pieces from that end!
- Push your thumb halfway down where these two layers overlap at this joint keeping hold of the edges tightly so that we form an “S” shape around my thumb while rolling away from me towards myself again making sure all threads underneath keep loose.
- Repeat this step twice before putting aside on greased baking sheet lined with parchment paper letting rise several hours – if desired boil potato noodles one-half hour after forming repeating process above giving another side additional time.
You can also read: http://fruigees.com/gluten-free-egg-noodles-diy-tips-from-experts/
Adding oil to the dough can help prevent the dough from becoming too dry and make it easier for you, as well as prevent any unpleasant taste. As a result of this action, the sticky starch dough becomes much more manageable when adding hot water.
To avoid bumps in your potato noodles after kneading for so long, I recommend 8 minutes of kneading time before shaping into noodle shapes.
I hope this guide has helped you enough to know all about making potato noodles.