Spicy Potato Noodles

Why Make This Recipe

Spicy Potato Noodles are a fantastic dish to prepare when you crave something spicy and comforting. This recipe combines the soft and chewy texture of potato noodles with a flavorful chili oil that brings a kick to each bite. Not only are these noodles easy to make, but they also highlight potatoes—a versatile ingredient that most of us already have in our kitchens. Plus, this dish is perfect for a quick dinner, meal prep, or even as a side dish. If you’re someone who loves a bit of heat in your meals, these noodles are sure to become a new favorite!

How to Make Spicy Potato Noodles

Making Spicy Potato Noodles is a simple process that involves a few basic steps. Here’s a comprehensive guide on how to make them at home.

Ingredients:

1. 1.1 pounds russet potato (peeled and cut into 1-inch pieces; gold potato is fine too)
2. ½ teaspoon salt
3. 1½ cups potato starch
4. ½ cup warm water
5. 2 tablespoons regular soy sauce
6. 2 tablespoons Chinese black vinegar
7. 2 tablespoons gochugaru (coarse) (or fine ground or Chinese chili powder)
8. 1¼ teaspoons granulated sugar
9. ⅛ teaspoon salt
10. 2 tablespoons garlic (minced)
11. 1 stalk green onion (sliced)
12. 3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc.)
13. ⅓ cup cilantro (roughly chopped)

Directions:

Step 1: Cook the Potato

Start by cooking the potatoes. Place the cut potatoes into a pot of boiling water. Boil them until fork-tender, which should take about 10 to 15 minutes. Make sure they are soft enough to mash effortlessly. Once done, drain the potatoes well and transfer them into a heatproof mixing bowl.

Step 2: Make the Dough

While the potatoes are still hot, add ½ teaspoon salt to them. Use a fork to mash the potatoes until no more chunks remain. The heat helps here; it will allow for a smoother consistency as you mix in the next ingredients.

Next, immediately add the potato starch to the mashed potatoes and mix thoroughly. If the mixture isn’t too hot for your hands, start kneading the dough until it becomes cohesive. This step is crucial because the heat from the potatoes helps to gelatinize the starch, making the dough stretchy and easier to shape.

After kneading, slowly incorporate the ½ cup of warm water into the dough. Mix until the water is fully absorbed and a smooth dough forms. The dough won’t have the stretchiness of bread dough but should be pliable enough for you to shape it.

Step 3: Make the Potato Noodles

To form the potato noodles, bring another pot of water to a boil. It is also wise to prepare a large bowl of cold water nearby. Divide the dough into 14 equal pieces, ensuring that the unused dough remains covered with a damp towel to prevent it from drying out.

Taking one piece of dough at a time, roll it out into ½-inch thick noodles. Be cautious not to roll them too thin, as they might break easily during cooking. Once you have shaped all the noodles, gently add them into the boiling water without overcrowding the pot. Stir them gently to prevent sticking.

After a few minutes, the noodles will rise to the surface, which indicates they are done. Allow them to cool for an additional minute, then scoop them out and place them into your bowl of cold water. This will halt the cooking process and help set their texture.

Step 4: Make the Chili Oil

In a heatproof bowl, combine all the ingredients for the chili oil, but hold off adding the oil and cilantro for now. Heat your chosen oil in a small pan until it starts to smoke. Carefully pour the hot oil over the other ingredients in the bowl. This method helps infuse the flavors and create a rich chili oil. After pouring, you’ll want to stir everything to combine well.

Step 5: Assembly

Drain the potato noodles thoroughly and transfer them into a large clean bowl. Pour the prepared chili oil and chopped cilantro over the noodles, then mix well until the noodles are fully coated. Enjoy your Spicy Potato Noodles while they are warm for the best taste!

How to Serve Spicy Potato Noodles

Serving Spicy Potato Noodles is quite straightforward. You can pair them with additional toppings like sliced green onions, sesame seeds, or even a sprinkle of extra gochugaru if you enjoy more heat. These noodles make an excellent stand-alone dish, or you can serve them alongside your favorite protein, such as grilled chicken or tofu, for a complete meal. They are also delightful with a side of steamed vegetables to balance out the richness of the noodles.

How to Store Spicy Potato Noodles

If you have leftovers, storing them properly will help maintain their taste and texture. Allow the noodles to cool completely before placing them in an airtight container. You can store them in the refrigerator for up to three days. When you’re ready to eat the leftovers, simply reheat them in a pan with a dash of oil or in the microwave until warmed through.

Freezing

If you prefer to freeze the noodles, it’s best to do so before mixing them with the chili oil. Place the cooled noodles in a freezer-safe container or bag, ensuring to remove as much air as possible. They can last up to a month in the freezer. When you’re ready to enjoy, thaw them in the refrigerator overnight, then reheat as previously mentioned.

Tips to Make Spicy Potato Noodles

1. Choose the Right Potatoes: The best potatoes for this recipe are russet or gold potatoes. They have the right texture for mashing and creating a workable dough.
2. Knead While Hot: The heat from the mashed potatoes helps in making the dough pliable. Don’t wait too long to start kneading after mashing.
3. Avoid Overcrowding: When boiling the noodles, do not overcrowd the pot. This can cause the noodles to stick together or break.
4. Taste Test: Before serving, taste the chili oil. If it isn’t spicy enough for your liking, feel free to adjust by adding more gochugaru or chili powder.
5. Customize Your Chili Oil: You can tailor your chili oil by adding ingredients like ginger or other spices for added flavor. Feel free to experiment.

Variation

If you want to mix things up, consider adding vegetables to the noodles. Sautéed bell peppers, zucchini, or mushrooms can add a delightful crunch and flavor. You can also incorporate proteins, such as chickpeas or cooked shrimp, to make the dish heartier. For a creamy twist, try adding a drizzle of sesame oil or a dollop of sour cream-style topping to your serving.

FAQs

1. Can I use other types of potatoes? Yes, while russet and gold potatoes work best, you can try other starchy potatoes like Yukon Gold. However, the texture and taste may slightly differ.
2. Can I make the noodles ahead of time? Yes, you can make the noodles ahead and store them in the refrigerator or freeze them for later use. Just reheat before serving.
3. Is there a substitute for gochugaru? If you don’t have gochugaru, you can use other chili powders like mild paprika or red pepper flakes, but be aware that the spice level and flavor may change.

By making these Spicy Potato Noodles, you get a delicious, satisfying meal that showcases the versatility of potatoes paired with vibrant flavors. Enjoy the process and experiment as you go—you may even create your own signature version!

Spicy Potato Noodles

Print Recipe

Spicy Potato Noodles are a comforting dish featuring chewy potato noodles tossed in a flavorful chili oil, perfect for a quick meal or side.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Boiling
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.1 pounds russet potato (peeled and cut into 1-inch pieces)
• 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)
• 1¼ teaspoons granulated sugar
• ⅛ teaspoon salt
• 2 tablespoons garlic (minced)
• 1 stalk green onion (sliced)
• 3 tablespoons neutral oil (e.g., avocado, sunflower)
• ⅓ cup cilantro (roughly chopped)

Instructions

1. Cook the potatoes in boiling water until fork-tender, about 10 to 15 minutes.
2. Drain the potatoes and transfer to a heatproof mixing bowl.
3. Mash the potatoes with ½ teaspoon salt until smooth.
4. Add the potato starch and knead until cohesive, then incorporate the warm water until a smooth dough forms.
5. Boil a pot of water and prepare a bowl of cold water.
6. Roll the dough into ½-inch thick noodles, ensuring not to roll too thin.
7. Add the noodles to the boiling water and cook until they rise to the surface.
8. Cool the noodles in cold water for a minute to halt the cooking process.
9. Combine all chili oil ingredients in a bowl, heating oil until smoking, then pour over to infuse flavors.
10. Drain the noodles and mix with the chili oil and chopped cilantro until fully coated.
11. Serve warm, topped with sliced green onions or sesame seeds if desired.

Notes

Avoid overcrowding the pot when boiling noodles to prevent sticking. Customize your chili oil with ginger or other spices for added flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 0mg

Keywords: potato noodles, spicy noodles, vegetarian noodles, comfort food