My favorite chili garlic noodles, with an ~optional~ homemade noodle recipe. Have a great day pal.

Air Fryer I Use: https://amzn.to/419Yo9P

INGREDIENTS:

Homemade Thick Noodles:

• 2 medium yukon gold potatoes, peeled and quartered

• 1.5 cups (250g) potato starch

• ½ cup (75g)corn starch

• 3/4 cup (175mL) room temp water,

• 2.5 qt (2.2L) water, plus more for boiling noodles

Other Noodle Options:

• Lo Mein Noodles

• Flat Rice Noodles

• Chow Mein Noodles

Chili Garlic Sauce 1:

• 4 cloves garlic

• 2 green onion, finely chopped

• 1.5 tablespoons (12g) gochugaru

• 1.5 teaspoons crushed (7g) red pepper

• ½ teaspoon (3g) sugar

• 1.5 tablespoon (22g) dark soy sauce

• 1 tablespoon (17g) regular soy sauce

• 1 tablespoon(17g) chinese black vinegar

• ½ teaspoon (3g) MSG

• 2 teaspoon (10g) sesame seeds, lightly ground

• 1/3 cup (75g) vegetable oil

Chili Garlic Sauce Option 2:

• 1 tablespoons (18g) gochujang

• 3 tablespoons (37g) sriracha

• 3 tablespoons (50g) soy sauce

• 1 tablespoons (17g) dark brown sugar

• 4 tablespoons (75g) tahini

• 3 cloves garlic, finely chopped

• 1 teaspoon toasted (7g) sesame oil

• 1 teaspoon (3g) finely ground sichuan peppercorns

• 2.5 tablespoons water

Chili Garlic Sauce Option 3:

• 1 cup (26g) korean chilies

• 4 green onions

• 15 cloves garlic

• 3 inch knob ginger, peeled

• 1 cup (240ml) water

• 1 cup (240ml) vinegar

• 1 cup (240ml) fish sauce

• 1/2 cup (105g) vegetable oil

• ½ cup (100g) white sugar

Garnish Options:

• Toasted sesame seeds

• Green onion, thinly sliced

• Gochugaru

INSTRUCTIONS:

Homemade Thick Noodles:

1. Add water to a large sauce pot and bring it to a boil.

2. Put the potatoes into the pot, and cook the potatoes until tender.

3. Mash the potatoes as finely as possible with a potato ricer.

4. Mix corn starch, potato starch, and room temperature water together until combined and work the dough until it is smooth, approx. 2 minutes.

5. With a knife, divide into 16 pieces, roll each piece into 6 inch long pieces.

6. In a large pot, bring water to a boil, and add the noodles in. Be sure to be gentle as the noodles are delicate before they are cooked.

7. When the noodles begin to float, notice the change in color and texture. They will swell, so be sure to stir the water to keep them from sticking.

8. Test a noodle, by tasting it, once it is clear/opaque. When the noodles have finished cooking, strain and toss in sauce.

Chili Garlic Sauce 1:

1. In a small sauce pot or sauté pan, heat vegetable oil until it is very hot.

2. Combine all ingredients except oil in a large heat proof bowl.

3. Once the oil is hot, around 300-350 Fahrenheit. Pour your hot oil into that bowl and mix.

4. Allow to sit for 5 minutes before tossing noodles.

Chili Garlic Sauce Option 2:

1. In a large bowl, add all the the ingredients and mix until well combined

2. Reserve sauce until you are ready to toss in your noodles.

Chili Garlic Sauce Option 3:

1. In a medium sized sauce pot, combine all of ingredients, except oil, and bring it to a boil

2. Reduce to a simmer, and place a cartouche, or lid over the pot. Cook for 10 minutes or until everything is soft.

3. Strain the mixture, reserving the liquid, into a blender

4. Starting on the low setting, begin to blend the mixture. Use the reserved liquid to loosen the mixture, until it begins to move freely. Then blend on high to a purée.

5. In the blender, pour a small stream of oil into the mixture to emulsify.

6. Pour the finished sauce in a bowl that will be used to toss the noodles.