Introduction

Spicy Potato Noodles offer a unique twist on traditional noodles, featuring chewy, handmade potato-based strands tossed in a fiery chili oil. This dish is perfect for those craving something comforting, flavorful, and a little different from the usual pasta or ramen.

A round white bowl filled with thick, smooth, beige noodles covered in a shiny, dark reddish-brown chili oil sauce, with visible chili flakes scattered throughout. The noodles are softly coiled and layered across the bowl, coated evenly with the oily sauce. Bright green chopped herbs are sprinkled on top, contrasting with the warm colors of the noodles and sauce. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 pounds russet potato, peeled and cut into 1 inch pieces (gold potato is fine too)
½ teaspoon salt
1½ cups potato starch
½ cup warm water
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 (such as avocado, sunflower, or grapeseed)
⅓ cup cilantro, roughly chopped

Instructions

Step 1: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
Step 2: Drain the potatoes well and transfer to a heatproof mixing bowl. Add the salt and mash with a fork until no chunks remain.
Step 3: While the mashed potato is hot, add the potato starch and mix thoroughly. When cool enough to handle, knead the mixture until a cohesive dough forms. This warmth helps gelatinize the starch, making the dough easier to shape.
Step 4: Add the warm water and continue mixing until absorbed and the dough is almost smooth. It will be pliable but not elastic like bread dough.
Step 5: Bring a large pot of water to a boil. Prepare a large bowl of cold water nearby. Divide the dough into 14 equal pieces and cover unused dough with a damp towel.
Step 6: Roll each piece into ½ inch thick noodles. Carefully add noodles to the boiling water without overcrowding. Stir gently to prevent sticking.
Step 7: When noodles float to the surface, cook for an additional minute. Remove and immediately transfer to the cold water bowl. Repeat with all noodles.
Step 8: In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion.
Step 9: Heat the oil in a small pan until it begins to smoke, then carefully pour the hot oil over the ingredients in the bowl. Stir once the sizzling settles.
Step 10: Drain the noodles well, place in a large bowl, and toss with the chili oil and chopped cilantro. Serve warm and enjoy!

Tips & Variations

Use warm potatoes when mixing the dough to help gelatinize the starch for better noodle texture.
For extra heat, add a pinch of freshly ground black pepper or a drizzle of chili oil when serving.
Substitute cilantro with fresh basil or mint for a different herbal note.
If potato starch is unavailable, tapioca starch can be used, though texture may vary slightly.

Storage

Store leftover noodles and chili oil separately in airtight containers in the refrigerator for up to 2 days. Reheat noodles by briefly dipping them in boiling water or microwaving until warm. Toss with chili oil just before serving to maintain fresh flavor and texture.

How to Serve

A white bowl filled with thick, smooth, and glossy pale yellow noodles arranged in loose loops and curves, coated in a shiny dark reddish-brown sauce with visible red chili flakes scattered throughout, topped with finely chopped fresh green herbs evenly spread over the noodles, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for these noodles?

Yes, while russet potatoes are ideal for their starch content, gold potatoes can also work. Avoid waxy potatoes as they may affect the dough’s consistency.

How do I prevent the noodles from sticking together?

Make sure not to overcrowd the boiling water when cooking. Stir gently after adding noodles and immediately transfer them to cold water to stop cooking, which helps keep them separate.