If you’ve never made spicy potato noodles before, you’re about to fall for them. Each chewy noodle soaks up garlicky, tangy, chili oil goodness that dances on your tongue. It’s one of those dishes that make you close your eyes after the first bite — fiery, silky, and full of comfort.
Table of Contents
Why You’ll Love Spicy Potato Noodles
- Addictively chewy: These Spicy Potato Noodles have that perfect bounce thanks to real potato starch.
- Bold chili oil flavor: Garlicky, spicy, and slightly tangy — the perfect umami combo.
- Fun to make: Rolling out the noodles feels surprisingly relaxing (and therapeutic!).
- Simple ingredients: Just potatoes, starch, and pantry spices — nothing fancy.
- Perfect weeknight comfort: Ready in about 30 minutes and totally customizable.
- Serve it alongside this saucy Chinese Beef and Broccoli for a takeout-style night at home. Or balance the heat with a bowl of Creamy Tomato White Bean Stew for the ultimate cozy combo.
Ingredients
For the Potato Noodles
- 1.1 pounds russet potato, peeled and cut into 1-inch pieces
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
For the Spicy Chili Oil Sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (Korean red chili flakes) or Chinese chili powder
- 1¼ teaspoons sugar
- ⅛ teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil (avocado or canola)
- ⅓ cup chopped cilantro
How to Make Spicy Potato Noodles
Step 1 – Cook the Potatoes
Boil the potato pieces in salted water until fork-tender, about 10 to 15 minutes. Drain well and place in a large mixing bowl.
Step 2 – Make the Dough
While the potatoes are still hot, mash them until smooth. Add the salt, sprinkle in the potato starch, and knead until it starts to form a dough. Gradually pour in the warm water and knead again until soft and cohesive.
Step 3 – Shape the Noodles
Divide the dough into 14 pieces. Roll each into long ropes about ½ inch thick. Keep the rest covered with a damp towel so they don’t dry out.
Step 4 – Cook the Noodles
Bring a large pot of water to a boil. Drop in the potato noodles one at a time, stirring gently so they don’t stick. Once they float, cook for one more minute, then transfer to a bowl of cool water.
Step 5 – Make the Chili Oil
In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the oil until smoking, then carefully pour it over the mixture. Stir well — it should sizzle and release that deep, spicy aroma.
Step 6 – Toss and Serve
Drain the noodles and place them in a clean bowl. Pour over the chili oil sauce, toss until evenly coated, and finish with chopped cilantro. Serve warm and enjoy every bite.
Tips for Perfect Potato Noodles
- Work the dough while warm to keep it stretchy and pliable.
- Cover resting dough with a damp towel to prevent cracks.
- If the dough cools too much, microwave it for 15 seconds to soften.
- Don’t crowd the pot — noodles need space to move freely.
- Craving more spice? Serve with our creamy Pumpkin Chicken Curry for double the heat!You might also like it
Storage & Reheating
These noodles are best fresh but can be stored in an airtight container for up to 3 days. Reheat in the microwave or a skillet with a splash of water to revive the chewy texture.
FAQ
Can I use cornstarch instead of potato starch?
Not quite cornstarch won’t create the same chewy bounce. Potato starch gives that signature texture.
What if I can’t find black vinegar?
Rice vinegar works in a pinch. It’s sharper, so use a little less for balance.
Can I make the chili oil ahead?
Yes! Store homemade chili oil in a sealed jar in the fridge for up to 3 months. It’s amazing on dumplings or even fried eggs.
Serving Ideas
Enjoy these Spicy Potato Noodles solo or pair them with a bowl of Chinese Beef and Broccoli for a satisfying dinner. Add a refreshing drink and a cozy playlist — dinner’s done.
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Spicy Potato Noodles
Equipment
- large pot For boiling potatoes and noodles.
- Mixing bowl To knead the dough and toss noodles.
- Rolling surface For shaping the noodles.
- strainer To drain potatoes and noodles.
- Small pan To heat oil for the chili mixture.
Ingredients
- 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 1/2 cups potato starch
- 1/2 cup warm water
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (Korean chili flakes) or Chinese chili powder
- 1 1/4 teaspoons sugar
- 1/8 teaspoon salt
- 2 tablespoons minced garlic
- 1 stalk green onion, thinly sliced
- 3 tablespoons neutral oil (avocado or canola)
- 1/3 cup chopped cilantro
Instructions
- Boil potato pieces in salted water until fork-tender, about 10 to 15 minutes. Drain and place in a large bowl.
- Mash the hot potatoes until smooth. Add salt, potato starch, and gradually add warm water while kneading into a soft dough.
- Divide dough into 14 pieces. Roll each piece into long ropes about ½ inch thick. Keep unused dough covered with a damp towel.
- Bring a large pot of water to a boil. Drop noodles in one at a time. Stir gently to prevent sticking. When they float, cook 1 more minute, then transfer to cool water.
- In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, sugar, salt, garlic, and green onion.
- Heat oil until smoking hot. Carefully pour it over the sauce mixture — it should sizzle and release a spicy aroma.
- Drain noodles and toss with the hot chili oil sauce. Top with chopped cilantro and serve warm.