• Check the video in the post for visual instructions.

Prepare the Potato Noodle Dough

• First, peel and chop the potatoes into 1 ½-2-inch chunks and steam them for about 20 minutes or until tender.
• Transfer them to a big bowl and mash them with a potato masher or ricer.

  Make sure the potatoes are completely lump-free. Otherwise, it can cause the noodles to fall apart while shaping/cooking.
• While still hot, add in the starch, water, and salt, and mix with a spoon, then your hands (kneading) until a smooth dough ball has formed.

Shape and Cook the Noodles

• Bring a large pot of water to a boil and prepare a separate bowl of cold water.
• Meanwhile, divide the potato dough into about 14-16 equal pieces and cover them with a damp kitchen towel while you work with them, one at a time.
• Roll each piece of dough until it’s an ½-inch (1.2 cm) thick noodle. Then, repeat with the remaining noodles.

  If the dough is very brittle or cracking a lot, add more water, just a few drops at a time.
• Once the potato noodles are ready, carefully lower them into the pot of boiling water (be careful not to overcrowd the pot) and cook for 4-5 minutes, stirring after 1-2 minutes with some chopsticks. The thick noodles will float when ready and be tender and chewy.
• Then, remove the noodles from the heat and transfer them to the bowl of cold water to halt the cooking process.
• Drain the noodles and transfer them to a serving bowl.

Prepare the sauce and Assemble

• Heat the sesame oil in a small pan over medium-high heat. Meanwhile, add all the remaining sauce ingredients directly to the top of the bowl of noodles.
• Once hot and bubbly, pour the oil over the noodles too (enjoy the sizzle!), toss well, then garnish with fresh herbs and sesame seeds, and enjoy!