Stir-fried chewy potato noodles with broccoli

Inspired by the dough in Hetty McKinnon’s ‘Spiced Double Potato Noodles”, this recipe makes a chewy, crunchy, savoury dish, with simple-to-make, slurpable homemade noodles as the hero.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ingredients

• vegetable oil, for cooking
• 1 broccoli, cut into small florets
• salt and black pepper
• 4 dried shiitake mushrooms (soaked for 5 mins minimum), drained and sliced
• 4 garlic cloves, roughly chopped
• 1 cup roughly chopped spring onions
• 2 tsp toasted sesame seeds
• ½ cup crushed roasted peanuts
• 1 tbsp crispy chilli oil

For the noodles

• 2 cups potato starch
• 200 ml boiled water
• 2 tbsp neutral oil

For the stir-fry sauce 

• 1 tbsp dark soy
• 1 tbsp light soy
• 2 tbsp Shaoxing cooking wine
• 1 tsp sugar

Serves 4 as part of a shared meal.

Instructions

1. To make the noodles, in a large bowl combine all the ingredients and mix well for 30 seconds, or until well combined. Cover and allow to cool for 5 minutes.

2. While the dough is cooling, bring a large saucepan of salted water to the boil and prepare an ice bath for the noodles. Once cooled, knead the dough for 5 minutes, or until it reaches a smooth dough that is neither dry or sticky. Add water, oil or starch as required to reach the ideal texture. Roll the dough out to a 2 mm thick, large rectangle on a clean work surface.

3. Use a pizza cutter to slice the dough into ½ cm thick noodles, then place into the boiling water. They should rise after around 1 minute. Cook for a further 4 minutes, they will swell in shape.

4. Using a slotted spoon, transfer the cooked noodles to the ice bath. They will become translucent, don’t worry, this is normal!

5. For the stir-fry sauce, combine the ingredients in a small bowl. Heat a generous drizzle of oil in a large frying pan or wok over high heat. Add the broccoli and sprinkle with a generous pinch of salt and pepper. Cook, tossing, for 2 minutes or until bright green and slightly charred. Remove to a bowl.

6. Return the pan to a medium heat with an extra drizzle of oil. Add the sliced mushrooms and garlic and cook, stirring, until the mushrooms are tender. Drain the noodles from the ice bath, then add to the mushrooms with the stir-fry sauce and toss well to combine. Season to taste with salt and pepper. Return the broccoli to the pan and toss through.

7. Divide noodles between bowls, then garnish with spring onion, sesame seeds, peanuts and chilli crisp oil.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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