These spicy potato noodles are the ultimate comfort food! Thick, chewy, and perfectly bouncy, these noodles are coated in a garlicky, tangy, and mildly spicy chili oil sauce that’s incredibly addictive. Topped with fresh cilantro, this dish is a flavor-packed option for dinner. Pair it with chicken karaage, Taiwanese fried chicken, or a refreshing smashed cucumber salad for a complete meal.
Ingredients You’ll Need
For the Noodles:
- Potato: Provides flavor and acts as the base of the noodles.
- Potato starch: Key for the chewy, bouncy texture.
- Warm water: Helps bind the dough.
- Salt: For seasoning the noodles.
For the Chili Oil Sauce:
- Soy sauce: Adds savory umami.
- Chinese black vinegar: Offers tanginess with a touch of sweetness.
- Gochugaru (Korean red pepper flakes): Brings mild heat; Chinese red pepper flakes can also work.
- Garlic & green onion: Aromatics that elevate the flavor.
- Sugar & salt: Balances the sauce.
- Oil: Used to make the chili oil.
- Cilantro: Optional, for freshness and garnish.
Table of Contents
How to Make Spicy Potato Noodles
Prepare the Potato Dough:
Boil potatoes until fork-tender (about 15 minutes). Drain and mash them with salt. Add potato starch to the mashed potatoes while warm, mixing to form a cohesive dough. Gradually add warm water and knead until smooth and pliable.
Shape the Noodles:
Divide the dough into equal portions (about 14 pieces) and keep them covered with a damp towel. Roll each portion into a ½-inch thick rope.
Cook the Noodles:
Drop noodles one by one into a pot of boiling water. Stir gently to prevent sticking. Cook until they float, then simmer for 1 additional minute. Transfer to cold water to cool.
Make the Chili Oil Sauce:
In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onions. Heat oil until it smokes, then carefully pour it over the mixture. Stir to combine.
Assemble:
Drain the noodles and toss with the chili oil sauce. Garnish with fresh cilantro and serve warm.
Tips for Perfect Potato Noodles
Work the dough while warm: It’s easier to handle and less prone to cracking.
Use a wide pot: Ensures noodles cook evenly without bending or breaking.
Cook immediately: If the dough cools, it becomes brittle. Cook the noodles as soon as they’re rolled.
Cover the dough: Keep unused dough covered with a damp towel to prevent drying out.
Storage and Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Microwave noodles until soft, or simmer briefly in water if not already sauced.
FAQs
What do potato noodles taste like?
Mildly flavored with a hint of potato, the main taste comes from the spicy chili oil sauce.
Can I substitute potato starch?
No, potato starch is essential for the chewy texture. Cornstarch won’t yield the same results.
What can I use instead of Chinese black vinegar?
Replace with white or rice vinegar, but use slightly less as they are stronger.
Make these spicy potato noodles tonight and elevate your dinner game with this irresistibly chewy, flavor-packed dish!
Spicy Potato Noodles
Thick, bouncy, and coated in a garlicky, savory chili oil sauce, these spicy potato noodles are a delightful dish to make for dinner. Perfectly chewy and flavorful, they pair beautifully with chicken karaage, Taiwanese fried chicken, or a refreshing cucumber salad.
Ingredients
- For the Potato Noodles:
- 1.1 lbs russet potatoes, peeled and cut into 1-inch pieces (gold potatoes work too)
- ½ tsp salt
- 1½ cups potato starch
- ½ cup warm water
- For the Chili Oil Sauce:
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp gochugaru (Korean red pepper flakes) or Chinese chili powder
- 1¼ tsp granulated sugar
- ⅛ tsp salt
- 2 tbsp garlic, minced
- 1 stalk green onion, sliced
- 3 tbsp neutral oil (e.g., avocado, sunflower, grapeseed)
- ⅓ cup cilantro, roughly chopped
Instructions
Step 1: Cook the Potatoes
- Boil the potatoes in a pot of water until fork-tender, about 10-15 minutes.
- Drain well and transfer the cooked potatoes to a heatproof mixing bowl.
Step 2: Make the Dough
- Add salt to the potatoes and mash thoroughly until no chunks remain.
- While the potatoes are still hot, mix in the potato starch until well combined. Knead the dough gently until cohesive.Tip: Working with warm potatoes helps gelatinize the starch, making the dough pliable.
- Gradually add the warm water and knead until the dough forms a smooth, pliable consistency.
Step 3: Shape the Noodles
- Divide the dough into 14 equal portions, keeping unused dough covered with a damp towel.
- Roll each portion into ½-inch thick noodles.
- Boil a pot of water and set up your cooking station with a bowl of cold water nearby.
Step 4: Cook the Noodles
- Gently place the noodles into the boiling water, ensuring they’re fully submerged to prevent breaking. Stir gently to avoid sticking.
- Once the noodles float to the surface, cook for an additional minute.
- Remove the noodles and transfer them to the cold water. Repeat with remaining noodles.
Step 5: Make the Chili Oil
- In a heatproof bowl, combine all chili oil ingredients except the oil and cilantro.
- Heat the oil in a small pan until it begins to smoke. Carefully pour the hot oil over the ingredients in the bowl.
- Once the sizzling subsides, stir the chili oil to combine.
Step 6: Assemble the Dish
- Drain the cooked noodles thoroughly and place them in a large clean bowl.
- Add the chili oil and chopped cilantro, mixing until the noodles are well coated.
- Serve immediately while warm.
Enjoy your perfectly chewy, spicy potato noodles!