2 Ingredient Potato Noodles (Gluten Free) – Viral Chewy Recipe That Actually Works
2 Ingredient Potato Noodles (Gluten Free) – Viral Chewy Recipe That ACTUALLY Works! is a medium American recipe that serves 2. 230 calories per serving. Recipe by Brooke Ervin on YouTube.
Prep: 24 min | Cook: 23 min | Total: 47 min
Cost: $1.88 total, $0.94 per serving
Ingredients
- 2 pieces Potatoes (rustic potatoes, peeled and cut into 1‑inch chunks)
- 0.5 cup Tapioca Starch (used instead of cornstarch; gluten‑free)
- 2 tablespoons Soy Sauce (optional, for serving)
- 1 teaspoon Sesame Oil (optional, for serving)
- 1 teaspoon Chili Oil (optional, for serving)
- 1 teaspoon Gochujang (optional Korean chili paste, for serving)
Instructions
Peel and Cut Potatoes
Peel the two rustic potatoes and cut them into roughly 1‑inch chunks. Uniform size helps them cook evenly.
Time: PT5M
Boil Potatoes
Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.
Time: PT15M
Temperature: boiling
Dry the Potatoes
Drain the potatoes and return them to the empty pot (off the heat). Let them sit for 2 minutes to allow excess moisture to evaporate.
Time: PT2M
Mash Until Ultra‑Smooth
Using a potato masher (or ricer), mash the potatoes until there are no lumps. The texture should be as smooth as possible.
Time: PT5M
Incorporate Tapioca Starch
While the mash is still hot, add ½ cup of tapioca starch. Using clean hands, mix and knead until a cohesive dough forms.
Time: PT5M
Knead the Dough
Transfer the dough onto a clean counter and knead for about 2 minutes until smooth and pliable.
Time: PT2M
Roll and Cut Noodles
Divide the dough into manageable pieces. Roll each piece thin (about 1‑2 mm) and cut or hand‑pull into noodle strands.
Time: PT5M
Boil Water for Noodles
Bring a second large pot of water to a rolling boil. The water must be at a full boil, not a simmer.
Time: PT5M
Temperature: boiling
Cook the Noodles
Drop the noodles into the boiling water. As soon as they float to the surface (about 10 seconds), use a slotted spoon to remove them.
Time: PT1M
Temperature: boiling
Shock in Ice Water
Transfer the cooked noodles to a bowl of ice‑cold water for 2 minutes to stop cooking and set the texture.
Time: PT2M
Season and Serve
Drain the noodles and toss with soy sauce, sesame oil, chili oil, and a dab of gochujang, or any sauce of your choice. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 230
- Protein
- 2 g
- Carbohydrates
- 55 g
- Fat
- 0.5 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Vegetarian, Vegan
Allergens: None (cassava allergy rare)
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes (will change flavor), yukon gold potatoes
- Instead of Tapioca Starch: cornstarch, arrowroot powder
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Sesame Oil: peanut oil, vegetable oil
- Instead of Chili Oil: sriracha, red pepper flakes
- Instead of Gochujang: Korean chili paste substitute, harissa
Equipment Needed
- Large Pot
- Knife
- Cutting Board
- Colander
- Potato Masher
- Mixing Bowl
- Wooden Spoon or Spatula
- Counter Space
- Second Large Pot
- Slotted Spoon
- Bowl of Ice Water
Critical Steps — Do Not Skip
- Dry the potatoes after boiling to remove excess moisture.
- Add tapioca starch while the mash is still hot and knead quickly.
- Cook noodles in a rolling boil and remove as soon as they float.
Chef Tips from the Video
- Use a potato ricer for an ultra‑smooth mash; it reduces lump risk.
- Work with the dough while it’s still warm; it behaves like Play‑Doh and is easier to shape.
- Roll the dough as thin as possible for the best chewiness.
- Add a pinch of salt to the boiling water for flavor, but keep the noodle dough itself unsalted to control texture.
Troubleshooting
Noodles fall apart in the water.
Make sure the potatoes are completely dry before adding starch and that the dough is kneaded until firm. Also, use a rolling boil so the noodles set quickly.
Dough is too sticky or wet.
Add a little more tapioca starch, a tablespoon at a time, until the dough holds together without sticking to your hands.
Noodles are mushy and not chewy.
Cook them only until they float (about 10 seconds). Over‑cooking makes them soft. Also, ensure the water is at a full boil.
Storage
Refrigerator: Store cooked noodles in an airtight container for up to 3 days. Re‑heat briefly in hot water or microwave.
Freezer: Uncooked dough can be wrapped tightly in plastic and frozen for up to 1 month. Thaw in the refrigerator before shaping.
Room temperature: Do not store at room temperature; noodles will become soggy and spoil.
Make-Ahead Tips
- Prepare the dough, wrap tightly, and refrigerate up to 24 hours before rolling.
- Cooked noodles can be made ahead, shocked in ice water, drained, and stored in the fridge; re‑heat briefly before serving.
Frequently Asked Questions
What is the cultural significance and history of two‑ingredient potato noodles in American gluten‑free cuisine?
Potato‑based noodles have emerged as a creative gluten‑free alternative in the United States, especially among home cooks seeking low‑carb, grain‑free pasta options. They blend the comfort of mashed potatoes with the texture of noodles, reflecting the modern American trend of adapting classic comfort foods for dietary restrictions.
What are the traditional regional variations of potato‑based noodles in American cuisine?
While there is no historic regional version, American cooks experiment with variations such as adding sweet potato, incorporating herbs, or using different starches like arrowroot or rice flour. Some Southern adaptations blend potatoes with cornmeal for a grittier texture.
How is the authentic traditional way to serve two‑ingredient potato noodles in American gluten‑free meals?
The noodles are typically tossed with simple Asian‑inspired sauces—soy sauce, sesame oil, and chili oil—or served with butter and herbs for a more classic American feel. They are often presented as a side dish or light main course.
What occasions or celebrations are two‑ingredient potato noodles traditionally associated with in American culture?
These noodles are popular at casual family gatherings, potlucks, and health‑focused events where gluten‑free options are needed. They are also featured in low‑carb or paleo themed meals.
What makes two‑ingredient potato noodles special or unique in American gluten‑free cuisine?
They require only two staple ingredients, are quick to make, and produce a chewy, pasta‑like texture without any grain flour. This simplicity and the ability to customize sauces make them a standout gluten‑free staple.
What are the most common mistakes to avoid when making two‑ingredient potato noodles?
Common errors include not drying the boiled potatoes, using too much water in the mash, adding starch to cold potatoes, and cooking the noodles in simmering water. Each of these leads to noodles that fall apart or become mushy.
Why does this two‑ingredient potato noodle recipe use a rolling boil instead of a simmer?
A rolling boil quickly sets the starch surface of the noodles, preventing them from absorbing excess water and disintegrating. Simmering water would cause the noodles to become soggy and lose their chewy texture.
Can I make two‑ingredient potato noodles ahead of time and how should I store them?
Yes. You can shape the dough, wrap it tightly, and refrigerate for up to 24 hours before cooking. Cooked noodles can be stored in an airtight container in the refrigerator for up to 3 days; re‑heat briefly in hot water before serving.
What texture and appearance should I look for when making two‑ingredient potato noodles?
The dough should feel smooth and pliable, like Play‑Doh, with no visible lumps. After boiling, the noodles should be translucent‑jelly like, float to the surface, and retain a firm, chewy bite when bitten.
How do I know when two‑ingredient potato noodles are done cooking?
The noodles are done as soon as they rise to the surface of the boiling water, usually within 10 seconds. Remove them immediately and shock in ice water to stop cooking and preserve chewiness.
What does the YouTube channel Brooke Ervin specialize in?
The YouTube channel Brooke Ervin focuses on approachable home cooking, often experimenting with quick, budget‑friendly recipes and gluten‑free or low‑carb adaptations for everyday meals.
How does the YouTube channel Brooke Ervin's approach to gluten‑free cooking differ from other cooking channels?
Brooke Ervin emphasizes minimal‑ingredient solutions and real‑world testing, sharing both successes and failures. This candid, trial‑and‑error style helps viewers understand the nuances of gluten‑free techniques that many polished cooking channels skip.
Last updated: August 21, 2026
