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Peel, chop, and boil potatoes until tender.
Transfer potatoes to bowl and finely mash.
Add starch and water, mixing and kneading until a firm and smooth dough ball is formed.
Roll dough into long log, then divide the log into 16 pieces (Note 1).
Roll the dough pieces into chopstick-length strips.
Carefully transfer the potato noodles to boiling water for 5 minutes or until fully cooked.
Transfer cooked noodles to cold water, drain, and then transfer to a bowl.
Place all toppings on noodles, gently pour hot oil onto the toppings and noodles.
Mix well, garnish with sesame seeds, and enjoy!
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