Easy Potato Noodles – Chewy, Comforting, and Fun to Make
Soft, chewy potato noodles made with mashed potatoes and starch. Perfect for soups, stir-fries, or simple sauces.
Ingredients
Scale
1 lb starchy potatoes (Russet or Yukon Gold)
3/4 to 1 cup potato starch (or cornstarch/tapioca starch)
1/2 tsp salt
Optional: 1 egg yolk, garlic powder, herbs
Instructions
-
Peel, cube, and boil potatoes until tender. Mash until smooth. Let cool slightly.
-
Mix in salt and starch gradually to form a soft, smooth dough.
-
Shape into ropes and pinch off pieces or roll and cut into strips.
-
Boil in salted water until noodles float and turn glossy, 2–3 minutes.
-
Transfer to ice water, then drain. Serve or store.
Notes
-
Store cooked noodles for up to 3 days.
-
Pan-fry for crispy edges.
-
Freeze dough for up to 2 months.