Spicy Potato Noodles are a delicious and satisfying dish that brings a unique flavor profile to your table. Made with simple ingredients, these noodles are easy to prepare and offer a delightful combination of spicy and savory tastes. They are perfect for a quick weeknight dinner or as a side dish for a special occasion. Whether you are a fan of spicy food or just looking for a new recipe to try, these noodles are sure to please!

How to Make Spicy Potato Noodles

Ingredients:

1.1 pounds russet potato (peeled and cut into 1-inch pieces; gold potato is fine too)
½ teaspoon salt
1½ cup potato starch
½ cup water (warm)
2 tablespoons regular soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons gochugaru (coarse) (or fine ground or Chinese chili powder)
1¼ teaspoons granulated sugar
⅛ teaspoon salt
2 tablespoons garlic (minced)
1 stalk green onion (sliced)
3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc)
⅓ cup cilantro (roughly chopped)

Directions:

Cook the Potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
Make the Dough: Once the potato is cooked, drain well and place into a heatproof mixing bowl. Add the salt and mash the potato with a fork until no more chunks are visible.
While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is not too hot for you, start kneading the dough until it becomes cohesive. This step helps keep the dough pliable, allowing for easy shaping.
Add the water and mix the dough until the water is absorbed and an almost smooth dough forms. The dough will not be stretchy like bread dough, but it will be pliable enough for shaping.
Make the Potato Noodles: Bring a pot of water to a boil and set up a noodle-making station next to it. Prepare a large bowl of cold water as well.
Divide the dough into 14 equal pieces. Keep the dough covered with a damp towel when not in use. Working with one piece at a time, roll each piece of dough into ½-inch thick noodles.
Gently place the potato noodles into the boiling water, being careful not to overcrowd the pot. The noodles should be fully submerged, or they may break. Gently stir the noodles after adding them.
Allow the noodles to cool until they float to the top, then cook for an additional minute. Remove the noodles and place them into the bowl of cold water. Repeat with the remaining potato noodles.
Make the Chili Oil: In a heatproof bowl, combine all ingredients for the chili oil, except the oil and cilantro. Heat the oil in a small pan until it starts to smoke, then carefully pour the hot oil over the ingredients in the bowl. Once the oil settles, give the chili oil a stir.
Assembly: Drain the potato noodles well and place them in a large clean bowl. Add the prepared chili oil and chopped cilantro, mixing until the noodles are well coated. Enjoy while warm!

How to Serve Spicy Potato Noodles

Spicy Potato Noodles can be served as a main dish or as a side. They pair well with stir-fried vegetables or grilled meats. You can also sprinkle additional cilantro or green onions on top for extra flavor. Serve them hot and enjoy the spicy taste!

How to Store Spicy Potato Noodles

If you have any leftovers, store the Spicy Potato Noodles in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply place them in a pan over medium heat, adding a splash of water to prevent sticking.

Tips to Make Spicy Potato Noodles

Make sure to mash the potatoes well to avoid lumps in the dough.
Kneading the dough while it’s warm helps achieve a better texture for the noodles.
When boiling the noodles, avoid overcrowding the pot to ensure they cook evenly.

Variation

You can customize your Spicy Potato Noodles by adding more vegetables like bell peppers, carrots, or snap peas. Adjust the level of spiciness by increasing or reducing the amount of gochugaru used.

FAQs

Can I use sweet potatoes instead of russet potatoes?
Yes, you can use sweet potatoes, but the texture may be slightly different.
Is there a gluten-free option for the noodles?
The potato starch used in this recipe is naturally gluten-free, making the noodles suitable for gluten-free diets.
Can I make the chili oil in advance?
Yes, you can prepare the chili oil ahead of time and store it in a sealed container for up to a week.

Spicy Potato Noodles

Print Recipe

A delicious and satisfying dish featuring noodles made from mashed potatoes, seasoned with a spicy chili oil.

Total Time: 35 minutes
Yield: 4 servings

Ingredients

Scale

1.1 pounds russet potato (peeled and cut into 1-inch pieces)
½ teaspoon salt
1½ cup potato starch
½ cup warm water
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons gochugaru (coarse or fine ground)
1¼ teaspoons granulated sugar
⅛ teaspoon salt
2 tablespoons garlic (minced)
1 stalk green onion (sliced)
3 tablespoons neutral oil (e.g., avocado, sunflower, grapeseed)
⅓ cup cilantro (roughly chopped)

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Instructions

Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
Drain well and place the potatoes in a heatproof mixing bowl. Add salt and mash until no chunks are visible.
Add potato starch and mix until well combined, then knead until cohesive.
Add warm water and mix until an almost smooth, pliable dough forms.
Bring a pot of water to a boil and prepare a bowl of cold water.
Divide the dough into 14 equal pieces and roll each into ½-inch thick noodles.
Gently place the noodles into boiling water, stir, and cook until they float for an additional minute.
Transfer the cooked noodles to cold water.
For chili oil, combine all ingredients except oil and cilantro in a bowl. Heat oil until smoking and pour over the mixture; stir to mix.
Drain noodles, combine with chili oil and cilantro in a bowl, and serve warm.

Notes

Ensure potatoes are mashed well to avoid lumps in the dough. Kneading while warm improves texture. Avoid overcrowding when boiling for even cooking.

Author: soukaina
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling, Mixing
Cuisine: Asian
Diet: Vegan