Hot And Sour Potato Noodles Food

HOT AND SOUR POTATO NOODLES

Steps:

• Soak the sweet potato noodles with enough water until soft. Transfer out and set aside.
• In the serving bowls and mix all the seasonings. Heat up peanuts oil in pan to stir-fry the mashed garlic until aroma. Mix the garlic oil with Sichuan pepper, red oil, Chinese five spice powder, green onion, coriander, light soy sauce, black vinegar and salt in serving bowls.
• Cook soaked sweet potato noodles around 5-8 minutes until you can break the noodles (or follow the instruction on the package). Transfer the noodles out to the serving bowls and then add top with pickled vegetables, roasted peanuts and chopped spring onions and coriander. Serve hot!

POTATO NOODLES

Steps:

• Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that's not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that's about 1/4-inch thick.
• Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.
• Bring a large pot of salted water to a boil. Slice dough into 1/4-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.
• Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add bread crumbs and dill and cook for a few minutes until ingredients are well-combined and the bread crumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.