Bouncy Potato Noodles

These potato starch noodles from my book Tenderheart are incredibly versatile. They are similar in look and texture to loh shi fun, Chinese silver needle noodles (also called rat’s tail noodles in some Asian countries). They are known for their short, tapered shape, and are often steamed rather than boiled, as I have done here. Perfect for hot pot, soups, salads, or stir-fries, they are also good eaten simply under a fiery blanket of chili oil. It is their distinct chewy, bouncy texture which sets these noodles apart. They pair well with big flavors, particularly spice and heat: Try them in my Spiced Double Potato Noodles or Stir-Fried Curry Noodles With Eggs and Greens.

An important note: You need to use potato starch for these noodles, not potato flour.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.