Hot and Sour Potato Starch Noodles recipe - ingredients, nutrition and when to eat it
This tangy, spicy one-pot noodle dish combines potato starch noodles and vegetables stir-fried with vinegar and chili oil.
This tangy, spicy one-pot noodle dish combines potato starch noodles and vegetables stir-fried with vinegar and chili oil. The chewy noodles pair well with crisp vegetables, making it a nice change when you’re in the mood for noodles at lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 349g serving): 732.1 kcal · protein 2.5g · carbohydrate 150.8g · fat 13g · sodium 430.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After boiling the starch noodles, rinse them in cold water to keep them from sticking together and preserve their chewy texture.
Tips: Add the vinegar at the end and stir-fry briefly to keep its tangy aroma bright.
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Ingredients (1 serving)
- Potato starch noodles — 180 g
- Bok choy — 1 pc
- Wood ear mushrooms — 20 g
- Chili oil — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Green onion — 10 g
- Water — 2 Tbsp