Why You’ll Love This Recipe
- Chewy and Bouncy Texture: These homemade potato noodles are thick, springy, and fun to eat.
- Bold and Flavorful Sauce: A garlicky, savory, tangy, and mildly spicy chili oil coats every strand.
- Naturally Gluten-Free: Made with potato and potato starch, these noodles are a great wheat-free option.
- Fun to Make: A hands-on cooking experience that’s worth the effort!
- Perfect for Any Meal: Enjoy as a satisfying main dish or pair with crispy chicken or a fresh salad.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Potato Noodles:
- 1.1 lbs russet potato (peeled and cut into 1-inch pieces)
- ½ teaspoon salt
- 1 ½ cups potato starch
- ½ cup warm water
For the Chili Oil Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar (Chinkiang vinegar)
- 2 tablespoons gochugaru (Korean red pepper flakes) or Chinese chili powder
- 1 ¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons garlic (minced)
- 1 stalk green onion (sliced)
- 3 tablespoons neutral oil (avocado, sunflower, grapeseed, or canola)
- ⅓ cup cilantro (roughly chopped)
Directions
Step 1: Cook the Potato
- Bring a pot of water to a boil and add the chopped potatoes.
- Boil for 10-15 minutes until fork-tender.
- Drain well and transfer to a mixing bowl.
Step 2: Make the Potato Dough
- While the potatoes are hot, mash them until smooth.
- Add ½ teaspoon salt and mix.
- Gradually add potato starch while kneading the mixture.
- Slowly pour in warm water and knead until a smooth, pliable dough forms.
Tip: Work with the dough while it’s warm—it’s more elastic and easier to shape.
Step 3: Shape the Noodles
- Divide the dough into 14 equal pieces.
- Roll each piece into ½-inch thick noodles.
- Keep the remaining dough covered with a damp towel to prevent drying.
Step 4: Cook the Noodles
- Bring a pot of water to a boil.
- Carefully add the potato noodles, ensuring they are fully submerged.
- Stir gently to prevent sticking.
- Once the noodles float, cook for 1 more minute.
- Transfer to a bowl of cold water to stop cooking.
Step 5: Make the Chili Oil Sauce
- In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion.
- Heat the neutral oil in a small pan until hot and slightly smoking.
- Carefully pour the hot oil over the ingredients. Stir well.
Step 6: Assemble the Dish
- Drain the cooked potato noodles and place them in a bowl.
- Pour the chili oil sauce over the noodles.
- Add chopped cilantro and toss to coat evenly.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 3
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
Variations
- Mild Version: Reduce the gochugaru or use sweet paprika instead.
- Extra Spicy: Add a drizzle of chili crisp or Sriracha.
- Protein Boost: Serve with crispy tofu, chicken, or shrimp.
- More Veggies: Toss in sautéed mushrooms, bok choy, or carrots.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Microwave with a damp paper towel for 1-2 minutes or briefly boil in water until softened.
- Freezing: Not recommended, as the noodles may become brittle.
FAQs
What do potato noodles taste like?
They have a mild potato flavor with a delightfully chewy, bouncy texture.
Can I use cornstarch instead of potato starch?
No, cornstarch won’t create the same elasticity and chewiness as potato starch.
What can I use instead of Chinese black vinegar?
Use white vinegar or rice vinegar, but reduce the amount slightly as they are more acidic.
Can I make the noodles ahead of time?
Yes! Shape and store them in the fridge, then cook when ready to eat.
Can I use store-bought potato noodles?
Yes, you can replace homemade noodles with store-bought potato starch noodles.
Conclusion
Spicy Potato Noodles are a fun and delicious dish with a unique, chewy texture and bold flavors. Whether you’re making them for the first time or recreating a viral food trend, this dish is sure to impress. Try it today and enjoy an irresistible blend of spice, tang, and garlic-infused goodness!
Print
Spicy Potato Noodles
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: : 3 servings
- Category: Main Course
- Method: Boiling & Mixing
- Cuisine: Chinese-Inspired
- Diet: Vegan
Description
These Spicy Potato Noodles are thick, chewy, and coated in a garlicky, savory, and mildly spicy chili oil sauce. Made with homemade potato starch noodles, this dish is fun to prepare and bursting with flavor! Perfect as a main dish or a side, these noodles pair well with crispy chicken or a refreshing cucumber salad.
Ingredients
For the Potato Noodles:
- 1.1 lbs russet potato (peeled and cut into 1-inch pieces)
- 1/2 teaspoon salt
- 1 1/2 cups potato starch
- 1/2 cup warm water
For the Chili Oil Sauce:
- 2 Tablespoons soy sauce
- 2 Tablespoons Chinese black vinegar (Chinkiang vinegar)
- 2 Tablespoons gochugaru (Korean red pepper flakes) or Chinese chili powder
- 1 1/4 teaspoons granulated sugar
- 1/8 teaspoon salt
- 2 Tablespoons garlic (minced)
- 1 stalk green onion (sliced)
- 3 Tablespoons neutral oil (avocado, sunflower, or grapeseed)
- 1/3 cup cilantro (roughly chopped, for garnish)
Instructions
Step 1: Boil the Potatoes
Place the potatoes into a pot of boiling water and cook until fork-tender (about 10-15 minutes).
Drain well and transfer to a mixing bowl.
Step 2: Make the Potato Dough
Add salt and mash the potatoes until smooth.
While the potatoes are still warm, mix in the potato starch until well combined.
Add the warm water and knead until a smooth dough forms.
Step 3: Shape the Noodles
Divide the dough into 14 equal pieces.
Roll each piece into a ½-inch thick rope.
Keep the dough covered with a damp towel to prevent drying.
Step 4: Cook the Noodles
Bring a large pot of water to a boil.
Gently drop in the noodles, ensuring they are fully submerged.
Once they float to the surface, cook for an additional minute.
Transfer to cold water to stop the cooking process.
Step 5: Make the Chili Oil Sauce
In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion.
Heat the neutral oil in a pan until it just starts to smoke.
Carefully pour the hot oil over the ingredients and stir.
Step 6: Assemble and Serve
Drain the potato noodles and place them in a bowl.
Pour the chili oil sauce over the noodles.
Garnish with chopped cilantro and toss to coat.
Serve warm and enjoy
Notes
- Work with warm dough for easier shaping and rolling.
- Use a wide pot so noodles can cook evenly without breaking.
- Reheat leftovers in the microwave or by simmering in water until soft.
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