FationateFoodBelly • Easy Recipes

Ingredients:

• 2 Idahoan mashed potato pouches
• 3/4 cup hot water (plus more as needed)
• 1/2 to 3/4 cup potato starch (plus extra for dusting)
• 1 tbsp neutral oil (optional, for elasticity)
• Pinch of salt (optional, to taste)

Seasoning base:

• 1 tbsp scallions
• 1 tbsp minced garlic
• 1 tbsp toasted sesame seeds
• 1 tbsp pepper flakes
• 1 tbsp chili powder
• 1 tbsp cilantro
• 5 tbsp hot oil

Instructions:

1. In a large bowl, combine both Idahoan pouches with 3/4 cup hot water. Mix until it forms a thick mashed potato paste (not fluffy, it should be dense and sticky).
2. Add 1/2 cup potato starch and mix immediately.
   Once it starts coming together, use your hands to knead into a dough.
3. Knead for 3–5 minutes until the dough becomes smooth, thick, and slightly stretchy.
   If it feels too soft, add more starch (1 tbsp at a time). If too dry, add a few drops of hot water.
4. Cover and let it rest for 10 minutes. This helps it firm up and become more workable.
5. Roll into long ropes, then cut into thick noodle strips (like fat udon)
6. Boil in water for 2–3 minutes until they float and turn glossy
7. In a heatproof bowl, add scallions, garlic, sesame seeds, chili flakes, chili powder, and cilantro. Pour hot oil (5 tbsp) over everything and mix until fragrant.
8. Toss the cooked noodles into the chili oil mixture and mix until fully coated. Serve immediately while hot, chewy, and glossy.