Spicy Potato Noodles Recipe

Spicy Potato Noodles bring a comforting yet flavorful twist to your typical noodle dish. The soft, chewy potato noodles are perfectly complemented by a spicy chili oil made with soy sauce, Chinese black vinegar, and gochugaru, making each bite a burst of savory goodness. This dish is sure to impress with its bold flavors and satisfying texture. Whether you’re looking for a spicy snack or a full meal, these noodles will hit the spot.

Why You’ll Love This Recipe

These Spicy Potato Noodles offer an exciting twist on traditional noodles. The potato-based dough creates a chewy and satisfying texture, unlike typical wheat noodles. The homemade chili oil adds layers of heat, savory flavors, and a hint of sweetness, creating a perfect balance with the potato noodles. Plus, the dish is completely customizable, with the heat level and toppings adjustable to your preferences. It’s a fun and flavorful way to spice up your meal rotation!

Ingredients

For the potato noodles:

• 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces (gold potatoes also work well)
• ½ teaspoon salt
• 1½ cups 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 such as 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

Cook the Potato:

1. Place the cut potatoes in a pot of boiling water and cook until fork-tender, about 10-15 minutes.

Make the Dough:

2. Once the potatoes are cooked, drain well and place them in a heatproof mixing bowl. Add salt and mash the potatoes with a fork until no chunks are left.
3. While the mashed potatoes are still hot, add the potato starch and mix well. Knead the dough until cohesive. The heat from the potatoes helps the starch to gelatinize, making the dough stretchy and easier to shape.
4. Add the warm water gradually, mixing until the dough absorbs the water and forms a smooth, pliable texture.

Make the Potato Noodles:

5. Bring a pot of water to a boil and prepare a large bowl of cold water.
6. Divide the dough into 14 equal pieces and keep them covered with a damp towel to prevent drying.
7. Roll each piece of dough into ½-inch thick noodles.
8. Gently place the noodles into the boiling water, ensuring they are fully submerged. Stir gently to prevent sticking.
9. Once the noodles float to the top, let them cook for an additional minute before removing them and placing them in the cold water. Repeat with the remaining noodles.

Make the Chili Oil:

10. In a heatproof bowl, combine soy sauce, Chinese black vinegar, gochugaru, sugar, salt, garlic, and green onion.
11. Heat the oil in a small pan until it begins to smoke, then carefully pour the hot oil over the ingredients in the bowl. Stir the chili oil to combine, letting the heat from the oil release the flavors.

Assembly:

12. Drain the potato noodles well and place them into a large clean bowl.
13. Pour the prepared chili oil over the noodles and add the chopped cilantro. Mix well until the noodles are thoroughly coated in the spicy oil.
14. Serve immediately and enjoy!

Servings and Timing

• Servings: 2-3
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

1. Add Protein: Add cooked chicken, pork, or tofu to the dish for extra protein.
2. Adjust the Heat: Use less gochugaru or substitute it with a mild chili powder if you prefer a less spicy dish.
3. Vegetable Boost: Top your noodles with sautéed vegetables like bok choy, bell peppers, or mushrooms to add color and nutrition.
4. Noodle Texture: For a firmer noodle texture, reduce the cooking time of the potato noodles slightly.
5. Herb Twists: Experiment with different herbs like Thai basil or mint for a refreshing, fragrant twist.

Storage/Reheating

• Storage: Leftover noodles can be stored in an airtight container in the fridge for up to 2 days. The noodles may become a bit firmer after cooling.
• Reheating: Reheat the noodles in a pan with a bit of oil or water to restore their chewy texture. You can also microwave them, adding a small splash of water to keep them moist.

FAQs

Can I make the potato noodles ahead of time?

It’s best to prepare and cook the noodles just before serving. However, you can prepare the dough ahead of time and store it in the refrigerator for up to 1 day. Shape and cook the noodles when you’re ready to serve.

Can I use a different type of potato?

While russet potatoes are ideal for their starchy content, you can use gold potatoes or Yukon Gold potatoes as a substitute. Just keep in mind that the texture may vary slightly.

Can I make this dish gluten-free?

Yes, this recipe is gluten-free, as the noodles are made with potato starch and potatoes, both of which are gluten-free.

Can I freeze the potato noodles?

Yes, you can freeze the shaped potato noodles. To freeze, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag for storage. Cook from frozen by boiling them directly.

What can I substitute for gochugaru?

If you don’t have gochugaru, you can substitute with Chinese chili powder or any other red chili powder that suits your taste. Adjust the quantity based on your desired spice level.

How do I prevent the dough from becoming brittle?

Working quickly while the dough is warm helps maintain its pliability. The dough becomes more brittle as it cools, so shaping and cooking the noodles while it’s still warm is key to a successful outcome.

Can I use a different type of oil for the chili oil?

Yes, you can use any neutral oil, such as sunflower, grapeseed, or vegetable oil, in place of avocado oil.

Can I add other spices to the chili oil?

Feel free to experiment by adding additional spices like Sichuan peppercorns or five-spice powder for added depth of flavor.

How do I know when the noodles are cooked?

Once the potato noodles float to the top of the boiling water, they are cooked. Let them cook for an additional minute to ensure they are fully done.

Can I make this dish less spicy?

Absolutely! Adjust the amount of gochugaru and chili oil to suit your taste. You can also replace the gochugaru with a milder chili powder.

Conclusion

Spicy Potato Noodles are a delightful and unique dish that brings bold flavors to your dinner table. With tender, chewy potato noodles and a rich, spicy chili oil dressing, this recipe is a perfect balance of savory, spicy, and slightly sweet flavors. Whether you’re looking for a new noodle dish to try or craving a fiery meal to spice up your week, these Spicy Potato Noodles are sure to satisfy your taste buds. Enjoy this flavorful dish as a main course or a delicious side to any meal!

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