Spicy Potato Noodles Recipe

If you’re looking to dive into a dish that’s both comforting and exciting, these Spicy Potato Noodles are an absolute must-try. Combining the humble potato’s creamy heartiness with a fiery kick from gochugaru and Chinese black vinegar, every bite bursts with flavor, texture, and boldness. These noodles are surprisingly delicate yet satisfyingly chewy, coated in a vibrant chili oil that wakes up your taste buds. Once you try this recipe, Spicy Potato Noodles will quickly become a beloved staple in your kitchen, perfect for any occasion when you crave something unique and delicious.

Ingredients You’ll Need

This recipe keeps things simple but vibrant, leaning on each ingredient to build layers of flavor and texture. From the starchiness of russet potatoes to the sharpness of Chinese black vinegar, every item plays a key role in making these noodles unforgettable.

• Russet potato (1.1 pounds): The perfect potato for that ideal starchy base—peeled and cut into 1-inch pieces for easy cooking.
• Salt (½ teaspoon + ⅛ teaspoon): Essential for seasoning the dough and balancing the flavors.
• Potato starch (1½ cups): Adds that signature chewiness and firmness you want in potato noodles.
• Warm water (½ cup): Helps bind the dough and develop the noodle’s pliability.
• Soy sauce (2 tablespoons): Gives a savory depth and umami that plays beautifully with the chili flavors.
• Chinese black vinegar (2 tablespoons): Adds tang and complexity to the chili oil dressing.
• Gochugaru (2 tablespoons): This Korean chili powder brings a smoky heat that makes these noodles unforgettable. Sub Chinese chili powder if preferred.
• Granulated sugar (1¼ teaspoons): Provides a touch of sweetness to balance the spicy and sour notes.
• Minced garlic (2 tablespoons): A fragrant punch that blends into the chili oil for an irresistible aroma.
• Green onion (1 stalk): Adds a fresh, crisp bite and mild onion flavor when sliced thin.
• Neutral oil (3 tablespoons): Choose avocado, sunflower, or grapeseed to gently carry all the chili oil flavors.
• Cilantro (⅓ cup): Roughly chopped for a burst of herbal brightness and color contrast when tossed in at the end.

How to Make Spicy Potato Noodles

Step 1: Cook the Potatoes

Start by boiling the peeled and cut potato pieces in a pot of salted water until they are fork tender, which usually takes about 10 to 15 minutes. This step softens the potatoes just right to turn into the perfect dough base for your noodles without falling apart later.

Step 2: Prepare the Potato Dough

Drain the cooked potatoes thoroughly and place them into a heatproof bowl. While they’re still hot, add the first portion of salt and mash them until completely smooth, leaving no lumps behind. This ensures your noodle dough is silky and cohesive later on.

Step 3: Incorporate Potato Starch and Water

While the mashed potato remains warm, sprinkle in the potato starch. Mix well and begin kneading the dough gently once it cools enough to handle, which helps the starch gelatinize, making the dough elastic and easy to work with. Gradually add warm water, mixing and kneading until you get a smooth, pliable dough ready to be shaped.

Step 4: Shape the Potato Noodles

Bring a separate pot of water to a boil for cooking the noodles. Divide your dough into 14 equal pieces, keeping unused pieces covered with a damp towel to prevent drying out. Roll each piece into ½ inch thick noodle ropes, then carefully drop them into boiling water one batch at a time, making sure they’re fully submerged so they maintain their shape during cooking.

Step 5: Cook the Noodles

Let the noodles float to the surface, signaling they are almost done, then cook for an additional minute. Once cooked, transfer them immediately into a bowl of cold water to stop the cooking process and keep them chewy and fresh until ready to toss with the sauce.

Step 6: Make the Chili Oil for Spicy Potato Noodles

In a heatproof bowl, combine the soy sauce, black vinegar, gochugaru, sugar, garlic, green onion, and salt. Heat the neutral oil until it just begins to smoke, then carefully pour it over the chili mixture. The sizzling moment releases incredible aromas and unlocks deeper layers of flavor as you stir everything together.

Step 7: Assemble Your Spicy Potato Noodles

Drain the noodles well and place them in a large bowl. Add the homemade chili oil mixture and chopped cilantro, tossing gently but thoroughly to coat every strand. Serve immediately and enjoy a warm, spicy, and incredibly satisfying dish.

How to Serve Spicy Potato Noodles

Garnishes

Fresh herbs like cilantro and thinly sliced green onion are perfect finishing touches, adding brightness and a slight crunch that contrast beautifully with the smooth noodles and spicy oil. For additional texture, a sprinkle of toasted sesame seeds elevates the visual appeal and flavor complexity.

Side Dishes

These Spicy Potato Noodles pair wonderfully with light and crisp side salads or steamed vegetables to balance the rich, spicy profile. Consider serving them alongside pickled cucumber slices or a simple cucumber salad for refreshing coolness.

Creative Ways to Present

For a fun twist, serve the Spicy Potato Noodles as a cold noodle salad on hot days, garnished with crushed peanuts for crunch, or rolled into small bundles for elegant appetizer servings. You can also layer them underneath grilled meats or tofu to soak up the spicy goodness.

Make Ahead and Storage

Storing Leftovers

Place leftover Spicy Potato Noodles in an airtight container and refrigerate for up to 2 days. To prevent sticking, drizzle a little oil on the noodles before sealing.

Freezing

While fresh is best, you can freeze shaped potato noodles without sauce by placing them on a parchment-lined tray and freezing until firm. Then transfer to a freezer bag for up to a month. Thaw in the fridge before boiling to cook as usual.

Reheating

Gently reheat refrigerated noodles in a skillet with a splash of oil or briefly blanch them in boiling water until warmed through. Toss with fresh chili oil or sauce to revive their vibrant flavors.

FAQs

Are Spicy Potato Noodles gluten-free?

Yes! Since the noodles are made with potato and potato starch without any wheat flour, Spicy Potato Noodles are naturally gluten-free, perfect for those avoiding gluten.

Can I use sweet potatoes instead of russet potatoes?

Sweet potatoes can be a fun alternative, but they have more moisture and sweetness, which may affect the dough texture. You might need to adjust the amount of starch to get the right dough consistency.

How spicy are the Spicy Potato Noodles?

The heat level is moderate thanks to the gochugaru or chili powder, providing a pleasant kick without overwhelming the dish. You can easily adjust the spice by altering the amount or type of chili used.

Can I make the chili oil ahead of time?

Absolutely! The chili oil can be prepared in advance and stored in the fridge for up to a week. Just warm it slightly before tossing with the noodles to bring back its signature aroma.

What if I don’t have potato starch?

Potato starch is crucial for the texture of these noodles, but you may experiment with cornstarch or tapioca starch, though the results might differ slightly in chewiness and elasticity.

Final Thoughts

Cooking Spicy Potato Noodles is such a rewarding experience that brings an exciting twist to the humble potato, transforming it into a mouthwatering noodle dish bursting with layers of flavor and warmth. Once you taste that perfect combination of chewy noodles drenched in spicy, tangy chili oil, you’ll be eager to make it again and again. So give this recipe a go, and add a fiery, comforting gem to your recipe collection!

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