There’s something magical about transforming humble ingredients into something unforgettable. I remember my grandmother’s knack for turning pantry staples into restaurant-worthy meals — a skill passed down through generations. This Spicy Potato Noodles recipe is one such treasure. Thick, bouncy, chewy noodles made from potatoes, coated in a garlicky, tangy, and mildly spicy chili oil — it’s the kind of dish that makes you pause and savor every bite.
Inspired by Asian street food, these noodles are fun to make and even more fun to eat. Whether you’re cooking for a casual weeknight dinner or impressing guests, this recipe is your ticket to a sensational meal that works beautifully in both summer and winter.
Why You’ll Love These Spicy Potato Noodles
- Gluten-Free: Made from potatoes and starch, these noodles are naturally gluten-free.
- Chewy Texture: The noodles are delightfully bouncy and chewy — perfect for slurping!
- Customizable Heat: Adjust the spice to your liking with gochugaru or your favorite chili flakes.
- Satisfying & Hearty: Ideal as a main dish or alongside sides like chicken karaage or cucumber salad.
Ingredients needed
For the Potato Noodles:
- 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces (gold potatoes work too)
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
For the Chili Oil:
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (or Chinese chili powder)
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil (avocado, sunflower, or grapeseed)
- ⅓ cup cilantro, roughly chopped
How to Make Spicy Potato Noodles
Step 1: Cook the Potatoes
Place your peeled and chopped potatoes into a pot of boiling water. Cook until fork-tender, about 10–15 minutes. Drain well.
Step 2: Make the Dough
While the potatoes are still hot, mash them thoroughly in a heatproof bowl. Add salt, then mix in the potato starch. If it’s not too hot, knead the mixture until cohesive. Add warm water gradually until the dough becomes pliable — not stretchy, but soft enough to shape.
Tip: Working while the dough is warm makes shaping the noodles much easier.
Step 3: Shape the Noodles
Divide the dough into 14 equal parts. Roll each piece into a rope about ½ inch thick. Keep unused dough covered with a damp towel to prevent drying out.
Step 4: Cook the Noodles
Bring a large pot of water to a boil and set a bowl of cold water nearby. Boil the noodles in batches until they float, then cook for 1 more minute. Transfer to cold water to stop cooking. Drain well.
Step 5: Make the Chili Oil
In a heatproof bowl, mix all chili oil ingredients except the oil and cilantro. Heat the oil until it just begins to smoke, then carefully pour it over the spice mix. Stir to combine.
Step 6: Toss and Serve
Place the drained noodles in a large bowl. Add the chili oil and chopped cilantro. Toss until evenly coated and serve warm.
Serving Suggestions
These noodles are incredibly versatile. Pair them with:
- Chicken Karaage – Crispy and juicy Japanese fried chicken.
- Taiwanese Popcorn Chicken – Adds a bold, spiced crunch.
- Chinese Smashed Cucumber Salad – A refreshing, cooling side to balance the heat.
Storage Tips
- Fridge: Store leftover noodles in an airtight container for up to 2 days.
- Reheat: Warm gently in a pan with a splash of water or oil to loosen the sauce.
Final Thoughts
This Spicy Potato Noodles recipe is more than just a dish — it’s an experience. With its chewy texture and vibrant flavor, it brings joy to every bite and warmth to every season. If you’re new to making homemade noodles, this is a rewarding place to start.
Have you tried this recipe? Let me know how it turned out! Did you tweak the heat level or add your own twist?
Spicy Potato Noodles
Ingredients
For the Potato Noodles:
- 1.1 pounds russet potatoes peeled and cut into 1-inch pieces (gold potatoes work too)
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
For the Chili Oil:
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru or Chinese chili powder
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion sliced
- 3 tablespoons neutral oil avocado, sunflower, or grapeseed
- ⅓ cup cilantro roughly chopped
Instructions
Step 1: Cook the Potatoes
- Place your peeled and chopped potatoes into a pot of boiling water. Cook until fork-tender, about 10–15 minutes. Drain well.
Step 2: Make the Dough
- While the potatoes are still hot, mash them thoroughly in a heatproof bowl. Add salt, then mix in the potato starch. If it’s not too hot, knead the mixture until cohesive. Add warm water gradually until the dough becomes pliable — not stretchy, but soft enough to shape.
- Tip: Working while the dough is warm makes shaping the noodles much easier.
Step 3: Shape the Noodles
- Divide the dough into 14 equal parts. Roll each piece into a rope about ½ inch thick. Keep unused dough covered with a damp towel to prevent drying out.
Step 4: Cook the Noodles
- Bring a large pot of water to a boil and set a bowl of cold water nearby. Boil the noodles in batches until they float, then cook for 1 more minute. Transfer to cold water to stop cooking. Drain well.
Step 5: Make the Chili Oil
- In a heatproof bowl, mix all chili oil ingredients except the oil and cilantro. Heat the oil until it just begins to smoke, then carefully pour it over the spice mix. Stir to combine.
Step 6: Toss and Serve
- Place the drained noodles in a large bowl. Add the chili oil and chopped cilantro. Toss until evenly coated and serve warm.
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