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Spicy Potato Noodles Recipe

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★★★★★

4.8 from 65 reviews

A delightful recipe for Spicy Potato Noodles featuring homemade potato starch noodles served with a flavorful, aromatic chili oil blending Chinese and Korean influences. These chewy noodles are made from russet potatoes and potato starch, tossed in a savory and spicy chili oil with garlic, green onion, and cilantro for a warming, satisfying dish.

Ingredients

Scale

For the Potato Noodles:

  • 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces (gold potatoes also fine)
  • ½ teaspoon salt
  • 1½ cups potato starch
  • ½ cup warm water

For the Chili Oil:

  • 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 (avocado, sunflower, grapeseed, etc.)
  • ⅓ cup cilantro, roughly chopped

Instructions

  1. Cook the Potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes. Drain well once done.
  2. Make the Dough: While the potatoes are hot, transfer them to a heatproof mixing bowl. Add salt and mash thoroughly until no chunks remain. Add the potato starch and mix well. Knead the dough while warm for better pliability. Then add the warm water and incorporate it until an almost smooth, pliable dough forms.
  3. Shape the Potato Noodles: Bring a pot of water to boil and prepare a large bowl of cold water nearby. Divide the dough into 14 equal pieces, covering unused pieces with a damp towel. Roll each piece into ½-inch thick noodles. Gently add the noodles to the boiling water, ensuring they are fully submerged and not overcrowded. Stir gently after adding.
  4. Cook the Noodles: Let the noodles float to the top, then cook them for an additional minute. Remove with a slotted spoon and immediately plunge into the cold water bowl to cool. Repeat with remaining noodles.
  5. Prepare the Chili Oil: In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat neutral oil in a small pan until smoking, then carefully pour it over the chili mixture. Stir once the oil settles down.
  6. Assemble the Dish: Drain the potato noodles well and transfer to a large clean bowl. Add the prepared chili oil and chopped cilantro. Toss thoroughly until noodles are evenly coated. Serve warm and enjoy!

Notes

  • Keep the dough warm during shaping to maintain pliability, as it becomes stretchy and easier to handle when hot.
  • Do not overcrowd the boiling water to prevent the noodles from sticking or breaking.
  • Immediately cooling the noodles in cold water after boiling helps retain their chewy texture.
  • The chili oil is versatile; adjust chili powder amount to your preferred spice level.
  • Use neutral oil with a high smoke point for best results when heating for the chili oil.
  • This recipe works well as a light main dish or a side dish with other Asian-inspired meals.

Keywords: spicy potato noodles, potato starch noodles, homemade noodles, chili oil, Asian noodle dish, gluten free noodles

Find it online: https://jedentaglecker.com/spicy-potato-noodles-recipe/