Round, thick potato noodles made from potato starch. Easy handmade potato starch noodles, can be used for hot pot, soups, stir-fries, and salad. I have made rice stick rice noodles with a noodle presser weeks ago. I get feedback saying that no noodle presser at home. Then I love to introduce an easy handmade version. This noodle is super chewy and performs really better for salad, stews, soups, and hot pot. You will love this texture as long as you tried once. If you can’t find potato starch, follow this step and use potato instead of sweet potato starch to make homemade potato starch.
What are potato noodles or potato starch noodles?
Potato noodles are called 土豆粉 (tǔ dòu fěn), it is made from starch noodles. They are thick and round noodles commonly used in hot pot, soups, stews and stir-fry dishes.
Other starch noodles
Starch noodles have lots of versions including mung bean noodles, sweet potato starch noodles, and potato starch noodles (土豆粉条). They have very different textures, much chewier than regular wheat noodles in general. I have made a rice noodle weeks ago using a noodle presser and this is a totally handmade version. You can also make a thin and round rice noodle version by using a noodle presser.
What’s potato noodle made of
To make potato noodles, you will only need potato starch, hot boiling water, and vegetable cooking oil. Adding oil can help to keep the dough moist and make the dough process much easier. There will be no oily taste in the final dough. Once the noodle is made, you can further use them in all types of dishes.
What does potato noodle taste like
If you never tried it, you may wonder what potato noodles taste like, whether like wheat-based noodles? Potato noodles have a mild, neutral flavor compared with wheat-based noodles. And it is much chewy but smooth and possibly a little bit slippery.
Once coated with seasonings, those noodles can be super great in taste. They are a good gluten-free alternative to wheat-based noodles and can be used in a variety of dishes.
Cook’s Note
- Because of the gelatinization, the starch dough can be extremely sticky after adding hot water, plastic wrapper, and rubber can be good helpers.
- Kneading the dough for a long time gives the final noodle a smooth surface and avoids any breaks caused by bumps. So I recommend 8 minutes of kneading.
Where to buy
You can buy 土豆粉 (tǔ dòu fěn) or potato starch noodles at many Asian grocery stores or online retailers that specialize in Asian ingredients. They are usually packaged in bags. If you cannot find the noodles, try to seek the starch and make the potato noodle at home. It is a quite interesting and enjoying.
How to make potato noodles at home
Add vegetable cooking oil to potato starch and then stir in hot boiling water. Wait for a while and then grasp all the crumbs together to form a ball. Then continue kneading for 8-10 minutes. The dough can be extremely stretchable, smooth, and without any small bumps. More kneading makes the dough better.
Dust the operating board with starch and then flat the dough and roll out to a rectangle. Cut into 1 cm thick strips and then shape into longer ones.
Bring a large pot of hot water to a boil and then prepare a bowl of cold water at the side. Add the starch noodles. Cook until floating, then transfer to cold water.
Prepare another small pan, add 1 tablespoon of cooking oil, and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. Add the potato noodles, and simmer for 3-5 minutes until the noodles are properly softened.
Finally mix in sesame seeds, green onion and corianders.
Handmade potato noodles
Ingredients
Noodle dough
- 1 cup potato starch , or you can make it at home via this instruction, using potato instead of sweet potato.
- 1/2 cup hot boiling water
- 1 tbsp. vegetable cooking oil
Sauce
- 3 cloves garlic , finely chopped
- 2 leek scallions , white part and green part separated
- 1-2 tbsp. Chinese chili oil
- 2 tbsp. light soy sauce
- 1 tbsp. vinegar
- 1 tbsp. sesame oil
- 1/2 tsp. sugar
- 2 tbsp. cumin powder
- pinch of salt to taste
- 2 coriander ,finely chopped
Instructions
- Add vegetable cooking oil in potato starch and then stir in hot boiling water. Wait for a while and then grasp al crumbs together to form a ball. Then continue kneading for 8-10 minutes. The dough can be extremely stretchable, smooth and without any small bumps. More kneading makes the dough better.
- Dust the operating board with starch and then flat the dough and roll out to a rectangle. Cut into 1 cm thick strips and then shape into longer ones.
- Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side. Add the starch noodles in. Cook until floating, then transfer to cold water.
- Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. And noodles and let is simmer for 3-5 minutes until the noodles are softened to taste. At last, mix with green onion and coriander. Serve directly.
Video
Nutrition
Hi.
Can you store these noodles (feks. dry them) or do you have to make them just before using them?
Thank you:)
Jette,
Yes, you can store the noodles. Blanching the noodles and then soak in cold water. Then drain completely. Place in air-tight container and keep up for 3 days. I never tried freezing them.
Can this be kneaded by machine with dough hook?
Karla,
Possibly yes, but remember to grease the container firstly.
Are these good for stir frying or noodle soup? My kid is allergic to Gehrig and this could be a great alternative.
Yes, this can be used in stews, stir frying and noodles.
thank you for giving me your knowledge to help enjoy great food
My pleasure!!
Hi! I made these and they were extremely chewy, almost too chewy to eat! Did I do something wrong?
No, just cook it for a longer time for a softer texture.
hi! was wondering if sweet potato powder (蕃薯粉) is the same as potato starch?
I believe yes!
I’m excited to try and make these! How do you think they would do in a stirfry noodle dish?
I tried these and ended up with oobleck! (the solid/liquid thing that solidifies when you touch it!) I have no idea what I did wrong but I ended up with nothing close to a dough :(. I want to try again soon but would love some tips!
Julz,
Make sure your water amount is correct!! And make sure the water is boiling just before mixing into the flour.
Hi Elaine,
just to clarify:
are we talking about 125g of flour [1cup] and 125ml boiling water [1/2cup], so basically a ratio of flour/water 1:1 isn’t it?
If it’s not, could you post, please, the ingredient’s recipe quantity in grams, plz?
I think the real problem is this one:
the International Metric Mesurament it’s INTERNATIONAL itself so anyone can easily understand the quantity everywhere in the world because is an INTERNATIONAL STANDARD;
The Imperial measurement [ aka, quantity expressed in cup] it’s not a standard, it depends on Nations [ 1 flour cup it;s not the same in US and UK: it’s ALMOST the same but NOT the same] and products [1 cup of cornflour in the US it’s not the same quantity of flour or sieved flour].
I do not want to be argumentative @ all and I think you are doing a fantastic job with this blog sharing your knowledge and you write all this stuff in English because you are in a global spot and you want to be read everywhere in the world, isn’t it?
Posting your recipe with the ingredient’s quantity expressed in cups I think penalized your grat job and you do not deserve it 🙂
Hi Michelangelo,
I believe for this type of recipe, using measurement cup is a more quick and easier way. I add grams when the recipe need to be very precise.
Hi Julz,
I do not know how much was oobleck your dough but maybe you were not that wrong:
have a look @ Flavourful Origin streamed on Netflix [ GANSU CUSINE, Episode 10, POTATO 11 minutes movie];
In order to obtain potato noodles, a very sticky firm dough it’s processed in a wooden large hole colander:
the dough weight and the gravity, stretch the dough in perfectly shaped noodles cut directly into the boiling water! [ and no way you could shape differently THAT kind of sticky dough: that’s simply genius!]
Hi
Um ,i tried the recipe and mine just didn’t stick together and just kept crumbling apart no matter how much i tried to kneed it
How long does it take for it to start forming?
Please help
Your water temperature is not hot enough! Make sure the water is boiling just before pouring.
the easiest way i found was to heat the cooking water in a big pot before beginning the noodles, then once it reaches a fast rolling boil take out half a cup and mix it into the starch and oil.
Nice sharing.
This look amazing! I’m going to try it for lunch today. Thank you for the instructions and the photos look really tasty!
Enjoy! I hope you like it.