How to make Chinese potato/sweet potato noodles from scratch
1. Bring a large pot of water to a boil. Mix the 50 grams of potato starch with 50 grams of water. It’s kinda difficult to stir at first, but it will happen. Use a whisk may work better too. 2. Bring about 120 grams of water to a boil to account for some evaporation during boiling. Bring it to a rolling boil. I can’t stress enough the importance of the water to be really at a boiling point. Once it comes to a boil, let it boil for another minute 3. Then pour this really hot boiling water into the potato starch solution you prepared earlier. You will instantly see some gelatinization when the hot boiling water comes into contact with the starch. Whisk to combine thoroughly to form a gelatinous mixture.
4. Add in the rest of 50 grams of water and the rest of the 190 grams of potato starch and whisk to combine.
5. You will get a thick gooey paste consistency. When you lift the batter up with a spatula, it will flow down slowly and steadily and you can see the trail doesn’t disappear immediately. The consistency shouldn’t be too thick that you can’t pipe the batter in one continuous motion, but not too runny that the noodles will disintegrate when you boil it
5. It’s not recommended to pour all the batter into a piping bag. It’s harder to pipe and messier. Transfer 1/2 of the batter into a very sturdy large piping bag or double bag a plastic bag and snip off the tip to create a hole about probably 5 mm in diameter to get thick noodles that are suitable for stir-frying. If you want thinner, about 3 mm. If you use a small piping bag, transfer only 1/3 of the batter. Cover the rest of the batter in a bowl with a cling wrap while you cook the first batch 6. When the water is boiling, lower the heat to medium so it’s just steadily simmering and start piping the batter in one continuous circular motion. You don’t want the water to boil vigorously as it may break the noodles. Cook for about 30 seconds or until it floats.
7. Then transfer to a bowl of cold water and let them sit in there while you are cooking the second batch. and continue with the same process
8. When you are done cooking all the noodles, discard the soaking water and transfer the noodles to a colander and gently rinse the noodles with some cold running water to get rid of excess starch
9. If you don’t use the noodles immediately, keep them soaking in fresh water until you are ready to use them. If they stick to each other, rinse with some fresh water and they will loosen up. It is best to use the noodles on the same day, but if you do have leftovers, transfer them to an air-tight container and soaked in water. Keep them in the fridge for 1-2 days in the fridge. I don’t recommend any longer than that as the texture changes
Select sweet potatoes with a similar circumference to zucchini that are thinner. Spiralizing sweet potatoes will be much simpler if they are thinner. Spiralized potatoes must be cut in half lengthwise to fit into the spiralizer. You will need two medium-sized sweet potatoes for this batch of sweet potato noodles, which will make 4-5 cups of noodles. Peel, wash, and dry your sweet potatoes after selecting them.
There are numerous ways to prepare sweet potatoes, such as baking, grilling, or sautéing. To make sweet potato casserole, mash a baked sweet potato. Serve grilled chicken alongside sweet potatoes that have been drizzled with olive oil. Diced sweet potatoes should be sautéed and served with eggs for a nutritious, high-protein breakfast. You can also make gluten-free sweet potato noodles with sweet potatoes. I’ll demonstrate how to make sweet potato noodles for you today. After your initial attempt, you ought to be an expert if you adhere to my basic advice.
How to Make Sweet Potato Noodles
Yield: 4-5 Cups Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Ingredients
- 1 tbsp extra virgin olive oil
- 2 medium sweet potatoes (see notes for size)
- pinch of kosher salt
Instructions
- Use your spiralizer to sprialize the sweet potatoes. I sliced a sweet potato with a hand-held sprializer, which was a little challenging to use. If you don’t have a spiralizer, you can still make sweet potato noodles with a julienne peeler. With one hand, hold the potato, and use the other to slowly pull the julienne peeler down the potato. Repeat this process until the entire sweet potato is “peeled”. NOTE: Although it takes time to use a julienne peeler, it is possible.
- Cook the sweet potato noodles. In a 10-inch skillet (I used cast iron, but you could use stainless steel), add 1 tablespoon of extra virgin olive oil, and place over medium-high heat. After adding the spiralized sweet potatoes, toss them in the olive oil using tongs. To keep the potatoes from burning or sticking to the bottom of the skillet, keep tossing them with the tongs every few seconds. Do this for 5-10 minutes. The length of time it takes to cook the noodles will depend on your preferred texture. If you love a little crunch, cook for 5 minutes. If you prefer soft noodles, cook for 10. Try a noodle to see if it has reached the texture you like.
- When the noodles are cooked through, turn off the heat and serve straight from the skillet or into serving bowls with your favorite toppings or sauces.
Notes
Select sweet potatoes that are thinner because using a spiralizer will make them easier.
Nutrition Information:
Amount Per Serving: Calories: 65 Total Fat: 0g Sodium: 23mg Carbohydrates: 17g Sugar: 4g Protein: 1g And that, my friends, is how you make sweet potato noodles.
Cook the sweet potato noodles. In a 10-inch skillet (I used cast iron, but you could use stainless steel), add 1 tablespoon of extra virgin olive oil, and place over medium-high heat. After adding the spiralized sweet potatoes, toss them in the olive oil using tongs. To keep the potatoes from burning or sticking to the bottom of the skillet, keep tossing them with the tongs every few seconds. Do this for 5-10 minutes. The length of time it takes to cook the noodles will depend on your preferred texture. If you love a little crunch, cook for 5 minutes. If you prefer soft noodles, cook for 10. Try a noodle to see if it has reached the texture you like.
Naturally, sweet potatoes are a popular food right now. They have a delicious flavor and are loaded with fiber, micronutrients, and beta-caratone. They’re an excellent paleo-friendly food option because they have a low glycemic index.
Ingredients to make Chinese potato starch noodles from scratch
You only need two ingredients to make the noodles from scratch and it’s naturally gluten-free too.1. Potato starch I use potato starch (NOT potato flour) for this recipe. You will see some recipes using sweet potato starch, also known as di gua fen (地瓜粉). It works too but the texture is different and the amount of water also may differ slightly. I prefer the one made with potato starch2. Water You will need hot boiling water and room-temperature water for this recipe
