Ingredients
1 cup (125 g) potato starch
0.25 tsp kosher salt
1 tsp vegetable oil
0.75 cup (180 ml) boiling water
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp rice vinegar
4 tsp ketchup
0.25 tsp sesame oil
1 tsp white sugar
1 tbsp Sriracha sauce
1 tbsp vegetable oil
6 cloves garlic, minced
1 tsp red pepper flakes, or to taste
0.25 cup thinly sliced green onions
0.25 cup chopped fresh cilantro
Directions
Step 1
In a bowl, combine 1 cup potato starch, salt, and vegetable oil. Gradually add boiling water, stirring continuously, until a smooth dough forms.
Step 2
Transfer the dough to a work surface dusted with potato starch. Knead the dough while warm, adding more potato starch if needed, until it's smooth and elastic.
Step 3
Bring a large pot of lightly salted water to a boil and prepare a large bowl of cold water.
Step 4
While the water is boiling, roll out the dough to a thickness of 1/8 inch and cut into 1/4-inch noodles using a pizza cutter. Separate the noodles.
Step 5
Cook the potato noodles in batches in the boiling water until they float, about 1 minute. Transfer them to the bowl of cold water. Repeat with the remaining noodles.
Step 6
In a bowl, whisk together oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha sauce.
Step 7
Heat vegetable oil in a skillet over medium-high heat. Sizzle the minced garlic for 15 seconds, then add the red pepper flakes and green onions. Stir-fry for a few seconds, then add the potato noodles. It's okay if some water comes into the pan; this will stop the cooking process and prevent the garlic from burning.
Step 8
Add the sauce to the skillet and stir until the noodles are coated. Cook until the noodles are heated through and the sauce starts to simmer, about 1 to 2 minutes. Turn off the heat and stir in 1/4 cup of chopped cilantro.
Step 9
Divide the noodles into 2 bowls and garnish with more cilantro and red pepper flakes before serving.