Spicy Potato Noodles

These Spicy Potato Noodles are a fun and addictive dish with chewy, bouncy noodles coated in a flavorful chili oil sauce and topped with fresh cilantro. This dish combines the rich taste of garlic and the perfect amount of spice, making it a perfect weeknight dinner that will keep you coming back for more.

Why You’ll Love This Recipe

If you love garlic, spice, and chewy textures, these Spicy Potato Noodles are sure to become a favorite. The unique texture of the potato noodles, combined with the spicy, savory chili oil, creates a meal that’s satisfying and full of flavor. Plus, the fresh cilantro adds a pop of freshness that balances the richness of the dish, making it perfect for a quick dinner or lunch.

Ingredients

For the potato noodles:

• 1.1 pounds russet potato, peeled and cut into 1-inch pieces (gold potato works too)

• ½ teaspoon salt

• 1½ cup potato starch

• ½ cup warm water

For the chili oil:

• 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 (neutral oil like avocado, sunflower, or grapeseed)

• ⅓ cup cilantro, roughly chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the potato: Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.

2. Make the dough: Once the potatoes are cooked, drain well and place them into a heatproof mixing bowl. Add the salt and mash the potatoes until smooth. While still hot, add the potato starch and mix well. Start kneading until the dough becomes cohesive.

   Tip: Kneading the dough while warm makes it more pliable and easier to handle.

3. Shape the noodles: Add the warm water to the dough and mix until the dough is smooth but not stretchy like bread dough. Bring a pot of water to a boil. Divide the dough into 14 pieces, keeping it covered with a damp towel. Roll each piece into ½-inch thick noodles.

4. Cook the noodles: Gently place the potato noodles into the boiling water. Stir occasionally to avoid clumping. Once the noodles float to the top, cook for another minute, then transfer them to a bowl of cold water. Repeat with the remaining dough.

5. Make the chili oil: In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat oil in a small pan until smoking, then carefully pour it over the chili oil ingredients. Stir to combine.

6. Assembly: Drain the potato noodles and place them in a clean bowl. Pour the chili oil over the noodles and mix well. Top with chopped cilantro and enjoy while warm.

Servings and Timing

• Prep Time: 30 minutes

• Cooking Time: 5 minutes

• Total Time: 35 minutes

• Servings: 3 servings

Variations

• Vegan Version: Omit the soy sauce if you’re looking for a gluten-free version and use tamari. You can also skip the sugar or replace it with a natural sweetener like maple syrup.

• Spicy Kick: Add more chili powder or fresh chopped chili for an extra spicy punch.

• Additional Toppings: You can top with toasted sesame seeds or a fried egg for added texture and richness.

Storage/Reheating

• Storage: Store leftover noodles and chili oil in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the noodles. Alternatively, you can microwave the noodles for a quick reheat.

FAQs

1. Can I use sweet potatoes instead of regular potatoes for the noodles?

Yes, you can use sweet potatoes, but the texture of the noodles will be slightly different. Sweet potatoes may be a bit softer, so make sure to adjust the amount of potato starch accordingly.

2. Can I make the noodles ahead of time?

Yes, you can prepare the noodles and store them in a covered container in the fridge. Just reheat in hot water before serving.

3. Is there a gluten-free version of this recipe?

Yes, the potato noodles are already gluten-free. Just make sure the soy sauce is replaced with tamari for a gluten-free alternative.

4. How do I make the chili oil spicier?

You can add more gochugaru (Korean chili flakes) or fresh chopped chili peppers to increase the spice level.

5. Can I use regular vinegar instead of Chinese black vinegar?

Chinese black vinegar has a unique flavor, but you can substitute it with balsamic vinegar or regular rice vinegar if needed.

6. Can I make this dish less spicy?

Absolutely! Simply reduce the amount of gochugaru or chili powder in the chili oil to make it milder.

7. Can I use a different type of starch?

Potato starch is ideal for this recipe, but you can substitute with cornstarch if necessary, though the texture may differ slightly.

8. How do I know when the potato noodles are done?

The noodles are ready when they float to the top of the water, indicating that they’re cooked through. Let them cook for another minute to ensure they are fully tender.

9. Can I add meat to this dish?

Yes, you can add sliced chicken or beef to the noodles for a heartier meal. Simply cook the meat separately and toss it with the noodles before serving.

10. Can I freeze these potato noodles?

While it’s possible to freeze the cooked noodles, they might lose some of their texture after thawing. For best results, cook and serve the noodles fresh.

Conclusion

These Spicy Potato Noodles offer an exciting, flavorful, and fun twist on traditional noodles. With their chewy texture and spicy, garlicky chili oil sauce, they’re an addictive dish that’s sure to satisfy your cravings for something unique and delicious. Perfect for a weeknight dinner, these noodles are a must-try for spice lovers and noodle enthusiasts alike!