Sweet Plum Potato Noodles

For the noodles: Rinse potatoes and boil in salted water for about 25 minutes. Let cool slightly, peel and press through a ricer. Knead together potatoes, flour, egg and egg yolk. 

For the brittle: Caramelize sugar in a pot until golden. Stir in almonds and immediately pour mixture into a baking sheet lined with parchment paper. Let cool completely, put in a freezer bag and crush.

For the plums: Rinse plums, cut in half, remove pit and combine with sugar, sago, vinegar, vanilla seeds and orange peel. Let sit for 20 minutes until a juice forms. Pour into a pot and boil. Reduce heat and simmer for about 12 minutes. Remove from heat and let cool.

Roll out noodle mixture on a floured surface and form two 3 cm (approximately 1 1/5 inch) thick rolls. Slice into 1 cm (approximately 1/3 inch)​ thick slices.

Roll into finger-shaped noodles, about 7 cm (approximately 2 3/4 inches) long.

Place noodles in a greased steamer. Boil 3 cm (approximately 1 inch) of water below steamer and boil. Cover and cook for 10-15 minutes.