These mushroom shaped potato noodles are bouncy, chewy and incredibly versatile, adapting well to a variety of recipes, and also super fun to make!
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Discover the authentic charm of Korean-style potato noodles in a different form as you bring the flavours of Asia to your own kitchen. With their unique texture and ability to harmonize with a myriad of flavours, these noodles promise to elevate your homemade Asian-inspired dishes to new heights. Embrace the culinary traditions of the East and enjoy the delightful journey of crafting and savouring these exquisite noodles.
Try them in stir-fries with colourful vegetables, savoury soy-based sauces, or as a delightful addition to noodle soups. Their mild flavour makes them a perfect canvas for absorbing the bold tastes of your chosen ingredients.
What do potato noodles taste like?
These homemade potato noodles have a mild and neutral flavour with a subtle hint of sweetness from the potatoes. The overall taste is not as pronounced as some other types of noodles, making them versatile and suitable for various culinary applications. The texture is where potato noodles truly shine—they are often soft, tender, and have a slightly chewy consistency, providing a pleasant mouthfeel.
Ingredients and substitutions
The beauty of this recipe is that you'll only need as little as three ingredients:
Potatoes. When making potato dumplings, it's important to choose the right type of potatoes to achieve the desired texture and flavour. Generally, you'll want to select starchy or floury potatoes rather than waxy ones. Starchy potatoes have a high starch content and low moisture, making them ideal for creating light and fluffy dumplings. Some types of potatoes commonly recommended for potato dumplings are Russet, Yukon Gold, King Edward or Maris Piper.
Potato Starch. It plays a crucial role in the texture and structure of potato dumplings. Adding potato starch to the dumpling dough enhances its properties in several ways, making a significant impact on the overall quality of the dumplings.
Please note: I DO NOT recommend substituting potato starch with corn starch (or other starches) because corn starch will not yield the same chewy, bouncy texture that's provided by potato starch. You can find potato starch at most Asian markets or purchase it online.
Water. Activates the starch and helps binding the dough together.
How to make mushroom shaped potato noodles from scratch
1. Boil the potatoes. Place the potatoes into a pot of boiling water and cook until fork tender, about 15 minutes. Drain well and place the potato into a mixing bowl. Instead of boiling, if you have an instant pot or pressure cooker you can follow this recipe.
2. Make potato dough. To the potato, add salt and warm water, then mash the potato as fine as possible. Then while the potato are hot, add the potato starch and mix until the dough comes together.
3. Portion dough and shape noodles. Cut the dough into 20 equal pieces and keep all the dough covered with a damp towel when not using. Working with 1 pieces of dough at a time, gently roll the dough into a sphere, flat it down, then with a nozzle or a bottle neck slightly pressing down to create the mushroom stalk effect. Repeat with remaining dough.
4. Cook the noodles. Place the noodles in cold water, and cook for around 4-5 minutes after it boils.
There you have it. Now you can feature your noodles to bulk your favourite Asian sides like this Garlic and Chilli Aubergine, use them instead of rice cakes to make Tteokbokki, or make a colourful and quick stir fry with a nice spicy sauce (as I will suggest in the recipe below).
Enjoy!
How long do they last and can I reheat potato noodles?
These mushroom shaped potato noodles are best freshly made. The noodles are much bouncier and chewier. But if you do have leftovers, you can simply allow the noodles to cool completely, then store them in the fridge, in an airtight container, for up to 3 days.
Although freshly made potato noodles have the best chewy texture, they can be reheated if you have leftovers.
We recommend reheating refrigerated spicy potato noodles in the microwave for a few minutes, or until the noodles are soft and chewy again. Make sure to use a microwave safe bowl and keep the noodles loosely covered while heating.
If your leftover potato noodles are not already coated in sauce, you can reheat the noodles by simmering them in a pot of water until they are soft and chewy again.
Mushroom Shaped Potato Noodles Recipe
Ingredients:
...for the potato noodles...
350 g Potatoes (waxy)
170 g Potato Starch
80 g Water (warm)
...for the sauce...
3 Garlic Cloves
4 tablespoon Dark Soy Sauce
4 tablespoon Water
1 tablespoon Chili Oil
1 teaspoon Sugar
...for the vegetable stir fry...
1 tablespoon Vegetable Oil
1 Onion (small or ½ big)
1 Bell Pepper
70 g Mangetout
125 g Shiitake Mushrooms
...to garnish...
Chilli Flakes
Spring Onions/Chives
Sesame Seeds
Method:
1. Place the waxy potatoes of your choice into a pot of boiling water and cook until fork tender (about 15 minutes, skin on). Drain well and place the potato into a mixing bowl. Instead of boiling, if you have an instant pot or pressure cooker you can follow this recipe.
2. Peel the potato skin off and transfer into a bowl with warm water, and start mashing as fine as you can.
3. Add potato starch to the mashed potatoes and work into a dough while warm, until well combined. Allow to cool down.
4. Meanwhile you can prepare the stir fry veggies by simply chopping up the vegetables of your choice and sauté in vegetable oil beginning from the ones that needs more cooking (for those listed in the recipe the order would be: onions, peppers, mushrooms and mangetout). Set aside.
5. Make the sauce by simply combining all the ingredients to a bowl.
6. As soon as the noodle dough can be easily handled, cut the dough into 20 equal pieces. Working with 1 pieces of dough at a time, gently roll the dough into a sphere, flat it down, then with a nozzle or a bottle neck slightly pressing down to create the mushroom stalk effect. Repeat with remaining dough.
7. Place the noodles in cold water, and cook for around 4-5 minutes after it boils.
8. Meanwhile add the sauce to the vegetables and heat it up until it starts bubbling.
9. Drain the mushroom shaped noodles and add them to the pan with the vegetables and sauce. Sauté on medium heat until they are covered in sauce and they become glossy.
10. Transfer on a serving dish and garnish with fresh chives and/or spring onions, some chilli flakes if you like them spicy and a sprinkle of sesame seeds. Enjoy right away.
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