Spicy Potato Noodles
Chewy, garlicky, and fiery — these Spicy Potato Noodles are tossed in a sizzling homemade chili oil that clings to every strand. Comforting, cozy, and full of flavor, they’re perfect for when you crave something bold and addictive.
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.
Notes
Work with the dough while it’s warm for that perfect stretch. Cover resting dough with a damp towel so it doesn’t dry out. The homemade chili oil keeps up to 3 months — make extra for your next noodle night!