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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.
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Stir together 2 cups plus 2 Tbsp. (340 g) potato starch and 2 Tbsp. plus 2 tsp. vegetable oil in a large bowl with a wooden spoon or rubber spatula. Add ¾ cup plus 4 tsp. boiling water and stir to combine (mixture should look lumpy and a bit translucent). Cover with a lid or plate and let sit 5 minutes to steam (dough should be cool enough to handle at this point). Knead dough in bowl until it comes together. Scatter a surface with a little potato starch and turn out dough. Knead again until smooth and stretchable, about 5 minutes. Dough should feel smooth and neither dry nor sticky. If it feels dry and is cracking, add a little more boiling water. If it feels sticky, dust with more potato starch.
Divide dough evenly into 2 pieces. Set 1 piece aside and cover with a damp kitchen towel. Break off ⅜"–½" pieces from remaining piece of dough and roll into smooth balls. Working one at a time, roll balls between your palms or on a clean surface (they shouldn’t stick) to make 2"–3⅛" long noodles (they should be thicker in the middle with tapered ends, but they don’t all have to be the same size). Place noodles on a surface lightly dusted with potato starch and cover with a damp kitchen towel. Repeat process with reserved dough.
Cook noodles in a large pot of rapidly boiling salted water until they float to the surface, about 1 minute. Continue to cook until noodles swell, 3–4 minutes longer. (This will take longer if your water isn’t rapidly boiling so it’s important to maintain a high heat.) Using a large slotted spoon, transfer noodles to a bowl of ice water (they will turn translucent). Let sit in water until ready to use.
Do ahead: Noodles can be cooked 3 hours ahead. Keep in ice water until ready to use.
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