2 Ingredient Potato Noodles (Gluten Free) – Viral Chewy Recipe That ACTUALLY Works!

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Knead the Dough

   Transfer the dough onto a clean counter and knead for about 2 minutes until smooth and pliable.

   Time: PT2M

7. 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

8. 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

9. 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

10. 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

11. 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