Homemade Thick Noodles:

1. Bring a large saucepot of lightly salted water to a boil.
2. Add potatoes and cook until tender, about 5-7 minutes.
3. Drain and carefully press through a potato ricer while they’re still hot over a large mixing bowl.  
4. Add the potato starch and whisk to combine. Pour half of the water and mix together by hand. If the mixture is dry, add more water until the dough is cohesive and smooth
5. Divide the dough into 16 even pieces. Roll each piece into a 6”-8” rod. Be careful not to roll them out too thin or they will break apart.
6. In a large pot of boiling water over high heat, add the noodles and cook until they float to the top. Let cook for 1-2 minutes, stirring occasionally to prevent sticking. Test a noodle, by tasting it, once it is clear/opaque. When the noodles have finished cooking, fish them out with a spider and toss them with your favorite chili garlic sauce.

Chili-Garlic Sauce 1:

1. Combine all the ingredients except the vegetable oil in a large heatproof bowl.
2. In a small saucepan, heat the vegetable oil until hot, between 300°F-350°F. 
3. Carefully pour the hot oil into the bowl and mix until combined.
4. Allow to sit for 5 minutes.
5. In a large pot of boiling water, cook the Homemade Thick Noodles for 1-2 minutes. (If using store-bought noodles, follow the cooking directions on the package)
6. Using a spider, transfer the noodles to the chili garlic sauce and toss to coat.

Chili-Garlic Sauce 2:

1. In a large bowl, whisk together all the ingredients.
2. In a large pot of boiling water, cook the Homemade Thick Noodles for 1-2 minutes. (If using store-bought noodles, follow the cooking directions on the package)
3. Using a spider, transfer the noodles to the chili garlic sauce and toss to coat.

Chili Garlic Sauce 3:

1. In a medium saucepan, stir together all the ingredients except the vegetable oil.
2. Cut a parchment round to fit inside the pot and poke a large hole in the center. Gently press the parchment on top of the ingredients.
3. Bring to a boil over medium-high heat and cook until the chilies are tender, about 7 minutes.
4. Remove from the heat and let it cool for 5 minutes.
5. Carefully pour into a blender. Remove the inner cap from the lid and secure tightly on top of the blender. Loosely place a folded dish towel over the opening and blend on high until smooth. 
6. With the motor still running, slowly stream in the vegetable oil to emulsify.
7. Transfer sauce to a large mixing bowl.
8. In a large pot of boiling water, cook the Homemade Thick Noodles for 1-2 minutes. (If using store-bought noodles, follow the cooking directions on the package)
9. Using a spider, transfer the noodles to the chili garlic sauce and toss to coat.