Description
Spicy Potato Noodles are thick, chewy, and bouncy noodles made from mashed potatoes and potato starch, coated in a flavorful, garlicky, savory, tangy, and mildly spicy chili oil sauce. This delightful homemade recipe is perfect for a weeknight dinner and pairs wonderfully with dishes like chicken karaage or Taiwanese fried chicken, as well as Chinese smashed cucumber salad.
Ingredients
For the Potato Noodles:
- 1.1 pounds russet potato, peeled and cut into 1 inch pieces (gold potato acceptable)
- ½ teaspoon salt
- 1½ cup 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
- Cook the Potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
- Make the Dough: Drain the cooked potatoes well and transfer to a heatproof mixing bowl. Add salt and mash thoroughly until no chunks remain. While the mash is still hot, add potato starch and mix well. When the dough is cool enough to handle, knead it until cohesive. Then add warm water and continue mixing until the dough absorbs all the water and has an almost smooth texture, pliable enough for shaping.
- Shape the Potato Noodles: Bring a pot of water to a boil and prepare a large bowl of cold water. Divide the dough into 14 equal pieces, keeping unused dough covered with a damp towel. Roll each piece into a ½ inch thick noodle. Gently place the noodles into boiling water without overcrowding, ensuring noodles are fully submerged to prevent breaking. Stir gently. Once noodles float, cook an additional minute, then remove and transfer to cold water. Repeat with remaining dough pieces.
- Prepare the Chili Oil: In a heatproof bowl, combine all chili oil ingredients except oil and cilantro. Heat oil in a small pan until it begins to smoke, then carefully pour over the chili mixture. After oil settles, stir to combine flavors.
- Assemble the Dish: Drain potato noodles well and place them in a large clean bowl. Add the prepared chili oil and chopped cilantro, mixing thoroughly to coat all noodles. Serve warm and enjoy!
Notes
- Use the dough while it is still warm for best pliability and easier shaping, as cooling makes it brittle and prone to cracking.
- Do not overcrowd the boiling water when cooking noodles to prevent breaking.
- Refer to step-by-step photo references and tips in the original post for guidance on technique and troubleshooting.
- This recipe contains no gluten and uses potato and potato starch as a base.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Taiwanese
