Kryddade dubbla potatisnudlar

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1. 1
   Stir together 2 cups plus 2 Tbsp. (340 g) potato starch and 2 Tbsp. plus 2 tsp. vegetable oil in a large bowl with a wooden spoon or rubber spatula. Add ¾ cup plus 4 tsp. boiling water and stir to combine (mixture should look lumpy and a bit translucent). Cover with a lid or plate and let sit 5 minutes to steam (dough should be cool enough to handle at this point). Knead dough in bowl until it comes together. Scatter a surface with a little potato starch and turn out dough. Knead again until smooth and stretchable, about 5 minutes. Dough should feel smooth and neither dry nor sticky. If it feels dry and is cracking, add a little more boiling water. If it feels sticky, dust with more potato starch.
2. 2
   Divide dough evenly into 2 pieces. Set 1 piece aside and cover with a damp kitchen towel. Break off ⅜"–½" pieces from remaining piece of dough and roll into smooth balls. Working one at a time, roll balls between your palms or on a clean surface (they shouldn’t stick) to make 2"–3⅛" long noodles (they should be thicker in the middle with tapered ends, but they don’t all have to be the same size). Place noodles on a surface lightly dusted with potato starch and cover with a damp kitchen towel. Repeat process with reserved dough.
3. 3
   Cook noodles in a large pot of rapidly boiling salted water until they float to the surface, about 1 minute. Continue to cook until noodles swell, 3–4 minutes longer. (This will take longer if your water isn’t rapidly boiling so it’s important to maintain a high heat.) Using a large slotted spoon, transfer noodles to a bowl of ice water (they will turn translucent). Let sit in water until ready to use. Do ahead: Noodles can be cooked 3 hours ahead. Keep in ice water until ready to use. Cook 1–2 minutes longer to warm them all the way through.
4. 4
   Remove dark green parts from 4 scallions and finely chop; set aside for serving. Finely chop white and pale green parts of scallions; set aside separately.
5. 5
   Heat 2 Tbsp. plus 1½ tsp. vegetable oil in a wok or large skillet over medium-high. Add 1 lb. potatoes (any kind), peeled, finely julienned, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. sugar and cook, tossing constantly, until potatoes are just tender and still a little crisp, about 5 minutes.
6. 6
   Reduce heat to medium and add 2 handfuls of greens (such as garlic chives, baby bok choy, cabbage, spinach, or kale), thinly sliced, 4 garlic cloves, finely chopped, ¼ cup soy sauce or tamari, 2 Tbsp. plus 1½ tsp. toasted sesame oil, 1 Tbsp. chili oil or chili crisp, 2 Tbsp. toasted white sesame seeds, 1½ tsp. ground cumin, and reserved white and pale green scallion parts. Taste and add up to another 1 Tbsp. chili oil or chili crisp if desired Cook, stirring, until fragrant and greens are slightly wilted and tender, 1–2 minutes.
7. 7
   Drain potato noodles, add to wok, and cook, tossing, until warmed through, about 4 minutes. Add 2 Tbsp. plus 1½ tsp. black (Chinkiang) vinegar and toss to combine. Taste noodles and season with more salt if needed.
8. 8
   Divide noodles among shallow bowls and top with reserved dark green scallion tops. Sprinkle with sesame seeds and drizzle with chili oil if desired.