Description
Spicy Potato Noodles are a bold and flavorful twist on traditional noodles. Featuring soft, chewy potato noodles drenched in a spicy chili oil made with soy sauce, Chinese black vinegar, and gochugaru, this dish offers the perfect balance of savory, spicy, and slightly sweet flavors. A fun and customizable meal that’s perfect for spice lovers!
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 neutral oil (avocado, sunflower, or grapeseed)
⅓ cup cilantro, roughly chopped
Instructions
Cook the potatoes: Boil the potatoes until fork-tender, about 10-15 minutes.
Make the dough: Mash the cooked potatoes and mix in salt and potato starch until cohesive. Gradually add warm water and knead until smooth.
Make the noodles: Roll dough into ½-inch thick noodles. Boil in water until they float, then chill in cold water.
Prepare the chili oil: Combine soy sauce, vinegar, gochugaru, sugar, salt, garlic, and green
onion. Heat oil until smoking, then pour over the mixture and stir.
Assemble: Drain the noodles and toss them with the chili oil and cilantro. Serve immediately.
Notes
Add cooked chicken, pork, or tofu for extra protein.
Adjust the heat level by using less gochugaru or swapping it for a milder chili powder.
Top with sautéed veggies like bok choy or mushrooms for a nutritious boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Spicy
- Method: Boiling, Stir-frying
- Cuisine: Asian, Korean
