Ingredients:
300g Idaho potato, peeled (weighed after peeling)
60g bread flour
120g potato starch

Measure bread flour and starch as 60% of the weight of peeled potatoes. Cut potatoes into quarters and steam for 20 minutes. Rice potatoes and mix with the starch. The mixture will seem dry at first, but will come together. Divide mixture into large golf ball sized pieces, and roll each into noodles 1/2 inch thick. Add to water, and boil for 3 minutes after water comes back to a boil. Serve with chili oil, sesame and scallion.

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