today is Jan 22, 2022

This tutorial is to show you how to make Chinese potato starch/sweet potato starch noodles from scratch with only 2 ingredients. The noodles are naturally gluten-free.

Homemade Chinese Potato/Sweet Potato Starch Noodles

Chinese potato or sweet potato starch noodles are incredibly easy to make with only 2 ingredients. They are one of the popular noodles in the Chinese kitchen. The noodles are naturally gluten-free and has a chewy and bouncy texture.

Ingredients to make suan la fen noodles from scratch

You only need two ingredients to make the noodles from scratch and it’s naturally gluten-free too. 1. Potato starch I use potato starch (NOT potato flour) for this recipe. You will see some recipes using sweet potato starch, also known as di gua fen (地瓜粉). It works too. Potato starch is a bit easier to find than sweet potato starch. Another substitute you can use is cornstarch, this will be my last resort, but it works. I haven’t tried it with rice flour so I can’t tell you if it works with cornstarch 2. Water You will need hot boiling water and room-temperature water for this recipe

How to make Chinese potato/sweet potato noodles from scratch

1. Bring a large pot of water to a boil. Mix the 100 gr of potato starch with 100 ml of water. It’s kinda difficult to stir the start at first, but it will happen. Use a whisk may work better too. 2. Then pour in 100 ml of hot boiling water (make sure it’s really hot boiling). This is to help gelatinize the starch, making it flexible

3. Add in the rest of 120 gr of potato starch and whisk to combine. 4. You will get a thick gooey paste consistency. It shouldn’t be too thick that you can’t pipe the batter in one continuous motion, but not too runny that the noodles will disintegrate when you boil it

5. Add the rest of the potato starch and stir to combine 6. Transfer this into a large piping bag with a small piping tip or you can use a large plastic zipper bag and snip off the tip to create a hole about probably 3 mm. If the hole is too big, your noodle will be thick. We want thinner noodle strands, unless you want it thicker. It’s up to you. When the water is boiling, lower the heat to medium and start piping the noodles in one continuous circular motion. You don’t want the water to boil vigorously as it may break the noodles. 7. Cook for about 30 seconds or until it floats. Then transfer to a bowl of cold water and swish it a bit to rinse the excess starch off then drain off the water and set the noodles aside and they are ready to be used 8. Then transfer to a bowl of cold water and then drain off the water and set the noodles aside

What to use potato starch noodles for

They can be used for noodle soups such as suan la fen tang, stir-fry such as this Korean japchae, noodle salad such as this Din Tai Fung seaweed beancurd salad, or just tossed with sauce of your choice.

How to store cooked potato starch noodles

1. The cooked noodles can be kept in the fridge for about 2-3 days in an air-tight container 2. When ready to serve, simply pour a hot broth over the suan la sauce and then pour this over the noodles. The heat from the soup will warm up the noodles

Did you make this potato starch noodles recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Homemade Chinese Potato/Sweet Potato Starch Noodles

How To Make Chinese Potato/Sweet Potato Starch Noodles

Prep Time 20 mins

Cook Time 3 mins

Total Time 23 mins

Servings 550 grams

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Ingredients 

  • 100 gr potato starch see notes
  • 100 ml water room temperature
  • 100 ml hot boiling water
  • 120 gr potato starch

Instructions 

  • Bring a large pot of water to a boil to cook the noodles later. Mix the 100 gr of potato starch with 100 ml of water. It's kinda difficult to stir the start at first, but it will happen. Use a whisk may work better too. Then pour in 100 ml of hot boiling water (make sure it's really hot boiling). This is to help gelatinize the starch, making it flexible. Add in the rest of 120 gr of potato starch and whisk to combine. You will get a thick gooey paste consistency. It shouldn't be too thick that you can't pipe the batter in one continuous motion, but not too runny that the noodles will disintegrate when you boil it

  • Transfer this into a large piping bag with a small piping tip or you can use a large plastic zipper bag and snip off the tip to create a hole about probably 3 mm. If the hole is too big, your noodle will be thick. We want thinner noodle strands, unless you want it thicker. It's up to you

  • Bring a large bowl of cold water near you. This is to rinse the noodles after cooking to get rid of excess starch. When the water is boiling, lower the heat to medium and start piping the noodles in one continuous circular motion. You don't want the water to boil vigorously as it may break the noodles. Cook for about 30 seconds or until it floats. Then transfer to a bowl of cold water and swish it a bit to rinse the excess starch off then drain off the water and set the noodles aside and they are ready to be used

Marvellina

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.