These Spicy Potato Noodles are the perfect mix of chewy texture and bold, spicy flavor. Made from real potatoes, these noodles are soft yet bouncy, coated in a fragrant chili oil that’s equal parts heat and umami. It’s a comfort food with a kick ideal for a cozy dinner or weekend treat!
Ingredients
For the Potato Noodles
- 1.1 lbs russet potatoes, peeled and chopped into 1-inch pieces
- ½ tsp salt
- 1½ cups potato starch
- ½ cup warm water
For the Chili Oil
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp gochugaru or Chinese chili powder
- 1¼ tsp sugar
- ⅛ tsp salt
- 2 tbsp minced garlic
- 1 stalk green onion, sliced
- 3 tbsp neutral oil (avocado, sunflower, or grapeseed)
- ⅓ cup chopped cilantro
Instructions
Step 1: Cook the Potatoes
Boil the potato pieces until fork-tender, about 10–15 minutes. Drain and mash until smooth with no lumps.
Step 2: Make the Dough
Add salt and potato starch to the hot mashed potato. Knead until cohesive, then mix in warm water until the dough becomes soft and pliable.
Step 3: Shape and Cook the Noodles
Divide dough into 14 pieces and roll each into ½-inch noodles. Drop gently into boiling water and cook until they float, plus one extra minute. Transfer to a bowl of cold water.
Step 4: Prepare the Chili Oil
In a heatproof bowl, combine soy sauce, vinegar, chili powder, sugar, salt, garlic, and green onion. Heat oil until smoking and carefully pour over the mixture. Stir well and set aside.
Step 5: Combine and Serve
Drain noodles and toss with chili oil and cilantro until evenly coated. Serve warm and enjoy the spicy, chewy perfection!
Spicy Potato Noodles
Chewy, bouncy potato noodles tossed in a smoky chili oil with soy, black vinegar, garlic, and cilantro—ready in about 35 minutes for a cozy, spicy bowl.
- Large pot
- Heatproof mixing bowl
- Fork or potato masher
- Small pan
- Slotted spoon
- Large bowl + cold water
- Damp towel
- 1.1 lb russet potatoes, peeled and cut into 1-inch pieces
- 1/2 tsp salt (for dough)
- 1 1/2 cups potato starch
- 1/2 cup warm water
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp gochugaru or Chinese chili powder
- 1 1/4 tsp granulated sugar
- 1/8 tsp salt (for chili oil)
- 2 tbsp garlic, minced
- 1 stalk green onion, thinly sliced
- 3 tbsp neutral oil (avocado, sunflower, or grapeseed)
- 1/3 cup cilantro, roughly chopped
- Boil potato pieces in salted water until fork-tender (10–15 minutes). Drain well and mash until completely smooth.
- While still hot, mix in salt and potato starch until combined; knead carefully until cohesive. Add warm water and work into a soft, pliable dough.
- Divide dough into 14 pieces. Roll each into 1/2-inch-thick ropes. Keep remaining dough covered with a damp towel.
- Boil noodles in batches until they float, then cook 1 minute more. Transfer to a bowl of cold water; repeat with remaining noodles.
- In a heatproof bowl, combine soy sauce, black vinegar, chili powder, sugar, salt, garlic, and green onion. Heat oil until just smoking and carefully pour over; stir.
- Drain noodles well, add chili oil and cilantro, and toss until evenly coated. Serve warm.
Tip: Work the dough while it’s warm so the starch gelatinizes and stays pliable. Keep unused dough covered with a damp towel to prevent drying. Don’t overcrowd the pot—noodles should be fully submerged so they don’t break.