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Potato Button Noodles
Catherine
These potato button noodles are super chewy and only require 2-ingredients.
5
from
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votes
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Prep Time
40
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Chinese, Korean
Servings
2
people
Calories
608
kcal
Equipment
1 glass bottle
clean and dry
Ingredients
Potato Button Noodles
2
medium
yellow potatoes
450g
1 ⅓
cup
potato starch
200g
1-4
tbsp
water
may vary, add 1 tbsp at a time
Chili Oil Sauce
2
cloves
garlic
1
stalk
green onion
1
tsp
dark soy sauce
2
tsp
light soy sauce
1
tbsp
Chinese black vinegar
½
tsp
granulated sugar
1
tbsp
Korean chilli powder
gochugaru
3
tbsp
vegetable oil
or peanut, canola oil
Garnish
1
tsp
sesame seeds
Instructions
Making potato button noodles
Peel and chop yellow potatoes into small chunks.
Boil potatoes for 15-18 mins until tender.
Transfer potatoes into strainer and push through with spatula. Alternatively, you can finely mash with fork or masher.
Add in potato starch, mix and kneed until it forms a solid dough.
Take 1 tbsp of dough, squeeze with hands, and roll it into a sphere.
Press glass bottle halfway into dough ball. Repeat step 5 until the dough is used up.
Boil button noodles for 5 minutes. To ensure it's fully cooked, take a bite out of one. Transfer to cold water to stop the cooking process.
Transfer button noodles into bowl and prepare sauce.
Making chili oil sauce
Finely dice garlic and slice green onion, transfer on top of button noodles.
Drizzle in dark soy, light soy, and Chinese black vinegar.
Sprinkle on some gochugaru and granulated sugar.
Heat the oil on high, and carefully pour hot oil onto noodles.
Mix until well incorporated, garnish with sesame seeds, and enjoy!
Video
Notes
This recipe makes 34 pieces of potato button noodles.
Keywords
chewy, chili oil, noodles, potato