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Spicy Potato Noodles Recipe

Spicy Potato Noodles Recipe
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★★★★★

4.8 from 26 reviews

Spicy Potato Noodles are a flavorful and unique dish featuring homemade noodles made from russet potatoes combined with a vibrant chili oil sauce. These chewy, tender noodles are tossed in a spicy and tangy sauce made with gochugaru, soy sauce, Chinese black vinegar, garlic, and fresh cilantro, delivering a delightful balance of heat, acidity, and umami. This gluten-free and vegan recipe makes for a satisfying and comforting meal perfect for spice lovers looking for an adventurous noodle dish.

Ingredients

Scale

Potato Noodles

  • 1.1 pounds russet potato, peeled and cut into 1 inch pieces (gold potato can be used)
  • ½ teaspoon salt
  • 1½ cup potato starch
  • ½ cup warm water

Chili Oil Sauce

  • 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 peeled and cut potatoes into a pot of boiling water. Cook until fork tender, about 10 to 15 minutes. Drain well once cooked.
  2. Make the dough: Transfer the cooked potatoes to a heatproof mixing bowl. Add salt and mash thoroughly with a fork until smooth and no chunks remain.
  3. Knead the dough: While the potato is hot, add the potato starch and combine well. Once cool enough to handle, knead the dough until it becomes cohesive. The heat helps gelatinize the starch, making the dough pliable.
  4. Add water: Gradually mix in warm water and knead until the dough is almost smooth and pliable. The dough won’t be stretchy like bread dough but should hold together well.
  5. Prep for noodles: Bring a large pot of water to a boil and prepare a large bowl of cold water nearby for cooling the noodles after boiling.
  6. Shape noodles: Divide the dough into 14 equal pieces. Keep unused dough covered with a damp towel to maintain moisture. Roll each piece into thick noodles about ½ inch in diameter.
  7. Boil noodles: Gently place the noodles into boiling water, avoiding overcrowding. Stir gently to prevent sticking. Once noodles float, cook for an additional minute.
  8. Cool noodles: Remove noodles with a slotted spoon and plunge immediately into the cold water bowl to stop cooking. Repeat with all dough pieces.
  9. Make chili oil sauce: In a heatproof bowl, combine soy sauce, Chinese black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the neutral oil in a pan until smoking and carefully pour it over the bowl of ingredients. Stir after the oil cools slightly.
  10. Assemble the dish: Drain the cooled noodles well and transfer to a large bowl. Add the chili oil sauce and chopped cilantro. Toss everything together until the noodles are evenly coated. Serve warm and enjoy!

Notes

  • Keep unused dough pieces covered with a damp towel to prevent drying out while working.
  • Rolling the dough and shaping noodles while warm improves pliability and makes it easier to handle.
  • Be gentle when boiling noodles to avoid breaking them; ensure noodles are fully submerged in water.
  • Adjust the amount of chili powder to your preferred spice level.
  • The dish is best enjoyed fresh and warm but can be refrigerated for up to 2 days.
  • Substitute Chinese black vinegar with balsamic or apple cider vinegar if unavailable, though flavor will differ slightly.

Nutrition

Keywords: spicy potato noodles, homemade potato noodles, gochugaru noodles, gluten-free noodles, vegan noodle recipe, chili oil noodles

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