SPICY POTATO NOODLES RECIPES

Steps:

• Bring a large pot of water to a boil over high heat. Bring broth and 1 cup water to a boil in a large saucepan over high heat.
• Meanwhile, combine chili oil with flakes, vinegar, soy sauce, peppercorn oil, sesame oil, salt and green Sichuan pepper (if using) in a small bowl. Set aside.
• Cook noodles in the boiling water until soft, 6 to 8 minutes. Drain.
• Cook greens in the boiling broth until tender-crisp, 1 to 2 minutes. Cover and remove from heat.
• Heat peanut (or canola) oil in a large nonstick skillet. Crack in eggs, one at a time, and cook until the whites are firm and the yolks are still slightly runny, 2 to 3 minutes.
• Divide the chili oil mixture among 4 shallow bowls. Top each with the noodles, the greens and their broth, and an egg. Garnish with peanuts, soy nuts, cilantro and/or scallions, if desired. Serve hot.

Steps:

• Add vegetable cooking oil in potato starch and then stir in hot boiling water. Wait for a while and then grasp al crumbs together to form a ball. Then continue kneading for 8-10 minutes. The dough can be extremely stretchable, smooth and without any small bumps. More kneading makes the dough better.
• Dust the operating board with starch and then flat the dough and roll out to a rectangle. Cut into 1 cm thick strips and then shape into longer ones.
• Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side. Add the starch noodles in. Cook until floating, then transfer to cold water.
• Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. And noodles and let is simmer for 3-5 minutes until the noodles are softened to taste. At last, mix with green onion and coriander. Serve directly.