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
Equipment
- Large pot For boiling potatoes and noodles
- Heatproof mixing bowl For mashing and mixing dough
- Fork or potato masher To mash potatoes smoothly
- Small pan To heat oil for chili oil
- Slotted spoon To transfer noodles
- Large bowl + cold water Ice bath to set noodles
- Damp towel Keep dough from drying out
Ingredients
- 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
Instructions
- 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.