These gluten-free potato noodles are soft, chewy, and quick to make with just mashed potatoes and starch. Perfect for stir-fries, soups, or cold noodle salads.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
Scale
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2 medium Russet potatoes (about 400g), peeled and chopped
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1 cup mashed potatoes (from cooked potatoes)
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1/2 cup potato starch (plus more if needed)
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Pinch of salt (optional)
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Oil for tossing cooked noodles
Instructions
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Boil potatoes until tender. Mash until completely smooth. Let cool slightly.
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Mix 1 cup mash with 1/2 cup potato starch and salt. Knead until a smooth dough forms.
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Roll into ropes and cut, or pipe into boiling water.
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Cook noodles until they float and turn translucent (2–3 mins).
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Rinse under cold water and toss with oil.