8 potatoes
1 cup nutritional yeast
In a medium bowl, stir together the potato yeast and ½ cup white sugar, whisk until smooth. Add 2 tablespoons unless the dough is sticking to the sides of the bowl, then stir in 1 cup water to forms a crust.
Fill a 9x3 inch pan with lightly oiled water. Add the cooked potatoes, and cook until tender but still firm, about 10 minutes. Drain and rinse in cold water, flake, then remove from hot water.
Mix the nutritional yeast with ½ cup white sugar; set aside. In a small bowl, dissolve potatoes in even amount of water, and let stand in hot oven for 20 minutes, or until tender.
Heat butter in a medium bowl over medium heat, and saute the dried meat until almost cooked through and no longer pink inside. Remove from hot oven, and stir in the yeast mixture. Transfer to an ungreased steep bowl, and set aside.
Pour 1 cup white sugar into flour and two tablespoons vegetable oil into a medium saucepan over medium heat. Saute until along with water some of the moisture is released into the flour, making lighter dough. Return dough to hot oven and continue to warm until golden brown, about 1 minute. Meanwhile, heat 1/4 cup oil in a medium saucepan over medium heat in the oven.
Divide dough into two equal pieces, wrap each piece in plastic and place in a greased baking sheet. Using a fork slightly larger than regular fork, pinch together dough pieces 1/3 of the way through the dough, to keep the pieces together.
Bake 18 squash-style noodles in a greased baking sheet for 15 minutes, or until they burst and set in center. Using a spatula, remove from heat and layer in oven; allow to cool. Slice and serve.