Potato noodles are a hearty, wholesome first course that brings together all the flavours and aromas of Asian cuisine.
4 people
1
First, peel the potatoes and cut them into cubes. Cook them in boiling water for 15–20 minutes, or until tender.
2
Once cooked, transfer them to a large bowl and mash with a fork or potato masher until smooth and creamy.
3
Add the potato starch and start working the two ingredients together, first with a fork and then with your hands.
4
Add the lukewarm water and continue working the dough until it comes together into a firm, compact ball.
5
Shape the dough into a long log and divide it into 16 pieces. Gently roll each piece of dough to form the noodles, about 1 cm thick. As you shape them, cover the noodles with a damp cloth to prevent them from drying out.
6
Once all the noodles are ready, cook them in boiling water for 1 minute from the moment they float to the surface.
7
Drain the noodles and transfer them to cold water to stop the cooking process immediately, then place them on a serving dish.
8
To make the sauce, combine all the required ingredients in a bowl, except for the oil.
9
Heat the oil until it reaches a gentle simmer, then add it to the other ingredients and mix well to make the sauce.
10
Dress the noodles with the sauce and toss gently, then garnish with fresh spring onion and sesame seeds to taste.
These thick, chewy noodles are a highly original take on classic flour-based noodles. A distinctive gluten-free version with an irresistible flavour! The perfect sauce to bring out their best? We make ours with the essential soy sauce, vegetable oil, sesame seeds, chilli, spring onion and… Mutti Double Concentrated Tomato Paste, the finishing touch for a vibrant red sauce that not only adds colour but also brings the characteristic acidity of tomato, pairing beautifully with Asian flavours.
The dough for these original noodles is made with just two ingredients: potatoes and potato starch. This makes them gluten-free and also suitable for people with coeliac disease. The lack of gluten makes the dough slightly more delicate and prone to cracking if not handled correctly. Our best advice is to work the dough while it is still warm. This allows you to take advantage of the activated potato starch, which acts as a binder and makes the dough more elastic and pliable.
Another essential tip is to cook the noodles in a large saucepan, no more than two at a time, so they have enough space between them and do not touch during cooking.
