Spicy Potato Noodles
Learn how to make chewy, savory Spicy Potato Noodles with garlicky chili oil. A perfect Asian-inspired meal for any season!
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.