Chinese Potato Noodles
1 large potato
2 tbsp vegetable oil
2 dried chili peppers (optional)
2 tbsp black (Chinese) vinegar
Pinch of salt
2 green onions
Wash and peel the potato. Using a mandoline, spiralizer or knife, cut the potato into thin shreds, 2”-3” inches long. Cover in cold water and soak for 3 minutes. Rinse thoroughly to remove starch.
Heat oil and chili peppers (if desired) over high heat. When the oil is hot, remove chilis and add potatoes, vinegar and salt. Saute for 5 minutes and add green onions.
Serve hot or cold. Store leftovers in the refrigerator for up to 5 days.
3 servings, 180 calories per serving
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.