Homemade Potato Starch Noodles
Fresh potato starch noodles made from scratch using a simple gelatinization technique. The translucent noodles have a delightful chewy texture and are perfect for soups or stir-fries.
Story
These chewy translucent noodles are a beloved staple in northern Chinese cuisine. Making them at home is simpler than you might think—the key is working quickly with the hot starch mixture while it's still pliable.
Ingredients
potato starch
200 grams
boiling water
1 cup (240ml)
egg white
1 small
cornstarch for dusting
as needed
Instructions
1
Bloom the starch
Place potato starch in a large heat-safe bowl. Slowly pour in the boiling water while stirring continuously with chopsticks or a wooden spoon. The mixture will become translucent and form a sticky dough-like consistency.
2
Knead and incorporate egg white
Let the mixture cool slightly until handleable. Add the egg white and knead by hand until the dough becomes smooth and homogeneous. Work quickly while the dough is still warm.
3
Shape the noodles
Press the warm dough through a noodle maker or rolling pin, or roll into thin logs and flatten by hand. Dust generously with cornstarch to prevent sticking. Cut into desired lengths.
4
Cook in boiling water
Bring a large pot of water to a vigorous boil. Add the fresh noodles and cook for 2-3 minutes until they become translucent and float to the surface. Stir gently to prevent sticking.
5
Finish and serve
Remove noodles with a spider strainer. Rinse briefly in cold water to stop cooking and firm up the texture. Use immediately in your favorite soup or stir-fry, or toss with a little oil for later use.
