Homemade Chinese Potato Starch Noodles (Gluten-Free Noodles)

Homemade Chinese Potato Starch Noodles (Gluten-Free Noodles)

Prep Time: 30 mins 
Cook Time: 5 mins
Total Time: 35 mins 
Servings: 3 portions 

Ingredients: 

Initial batter:

• 50 g potato starch
• 50 g water room temperature
• To gelatise starch:
• 100 g hot boiling water

To add last:

• 50 g water plus more as needed
• 190 g potato starch

Method: 

1. Make starter paste:

• Mix 50 g starch + 50 g water until smooth.

2. Gelatinise:

• Boil 120 g water until fully rolling.
• Pour the boiling water into the starter paste and whisk until thick and smooth.

3. Finish batter:

• Add 50 g water + 190 g starch. Mix until it becomes thick and gooey.
• If too thick to pipe, add a little extra water (10–30 g).

4. Pipe:

• Fill a piping bag with part of the batter.
• Cut tip to 5 mm for thicker noodles or 3 mm for thin noodles.

5. Cook:

• Simmer (not hard boil) a pot of water.
• Pipe noodles in and cook until they float (about 30 sec).
• Move noodles into cold water right away.

6. Rinse:

• After all are done, rinse gently under cold water.

7. Store

• Toss with a little oil to prevent sticking.
• Keep in fridge up to 3 days.
• Do not freeze (texture turns mushy).