Week one of work is over. I feel exhausted already. Thank goodness for the weekend break.
I think I did well in week one because I kind of got myself jogging on a weekday evening and I managed to jog at an ideal speed – faster than I thought I could and for longer than I thought I could. I thought I had no more energy left at 9pm at night to jog anymore so being able to still jog at a speed of less than 8 minutes per kilometres was a pleasant miracle.
Nowadays, I have a tendency to eat slightly more at meals if I exercise regularly and burn off some fats during the week. I particularly love to eat noodles – I love instant mee and especially udon because they are thick and fat and great with any spicy or mala sauces. This recipe therefore appealed to me because I’ve never really made noodles before, not to mention such fat-ass ones. It was fun rolling out the noodles in anticipation of how these potato noodles will turn out in the boiling water – translucent, chewy, thick.
The potato noodles were great to chew into, and I guess we can only stuff one noodle into our mouth each time because of how thick it is. Make sure you get the sauce right, otherwise the amount of effort put in to make these noodles would be totally wasted!
Ingredients:
- Russet potato: 500g, peeled and cut into chunks
- Salt: 1/2 tsp
- Potato starch: 240g
- Warm water: 120ml
- Fish sauce: 2 tbsp
- Black vinegar: 2 tbsp
- Chilli powder: 2 tbsp
- Sugar: 1.5 tsp
- Salt: 1/8 tsp
- Garlic: 2 tbsp
- Spring onion: 1 stalk, finely chopped
- Oil: 3 tbsp
- White sesame seed (optional): 1 tbsp
- Coriander: 1 stalk, finely chopped
Method:
- Boil potatoes till soft. Drain. Add salt and mash.
- While potatoes are hot, add in potato starch. Knead to combine.
- Add in warm water. Knead to form a soft dough.
- Divide dough into 14 pieces. For each piece, roll out into a long noodle, about 1/2″ thick.
- Place potato noodle into boiling water in a saucepan. Stir a bit to prevent noodle from sticking to the bottom of pan.
- Cook about 1-2min. Once the noodle floats to the top, boil another 1min.
- Remove noodle into a bowl of cold water. Then drain.
- Prepare sauce by combining fish sauce, black vinegar, chilli powder, sugar, salt, garlic and spring onion.
- Heat oil, then pour into sauce.
- Add sauce to noodles. Toss to coat.
- Garnish with sesame seeds and coriander to serve.
Trick:
- You will really need to get the right kind of potatoes to mash them really well for this recipe, so that the dough will roll out into smooth and clear noodles. I used a different type of potato and the cooked noodles felt a little bit like sea cucumbers because of the potato bits that remain unmashed!
Serving:
3 – 4 persons
