Serving Versatility
One of the best things about Spicy Potato Noodles is how versatile they are! This dish can stand alone as a satisfying meal or be paired with other ingredients. Craving a cozy night in? Serve these noodles over a bed of fluffy rice. Looking for something lighter? Enjoy them with a fresh salad or steamed veggies. You can even wrap these spicy noodles in lettuce leaves for a fun, low-carb option. The possibilities are endless, making this recipe perfect for busy weeknights when you want a touch of comfort without all the fuss.
Full Recipe Section
Ingredients:
- 1.1 pounds russet potato (peeled and cut into 1-inch pieces; gold potato is fine too)
- ½ teaspoon salt
- 1½ cup potato starch
- ½ cup water (warm)
- 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 oil (any neutral oil such as avocado, sunflower, or grapeseed)
- ⅓ cup cilantro (roughly chopped)
Directions:
- 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: Once the potatoes are cooked, drain well and place them in a heatproof mixing bowl. Add the salt and mash the potatoes with a fork until no chunks remain.
- While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is cool enough, start kneading until cohesive. This step helps keep the dough pliable. The heat from the potatoes cooks the starch, making it stretchier.
- Add the warm water and mix until absorbed and a smooth dough forms. The dough won’t be stretchy like bread, but should be easy to handle.
- Make the potato noodles: Bring a pot of water to a boil and have a large bowl of cold water ready. Divide the dough into 14 equal pieces, keeping the rest covered with a damp towel. Roll each piece into ½-inch thick noodles.
- Gently place the noodles into boiling water, being careful not to overcrowd the pot. Stir gently.
- Cook until the noodles float, then add another minute before removing them to the cold water. Repeat with remaining noodles.
- Make the chili oil: In a heatproof bowl, combine all ingredients for the chili oil except the oil and cilantro. Heat the oil in a small pan until it smokes. Carefully pour the hot oil over the other ingredients and stir once it cools down.
- Assembly: Drain the potato noodles well and place them in a large bowl. Add the chili oil and chopped cilantro, mixing until well coated. Enjoy warm!
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4
- Calories: Approximately 320 per serving
Why You’ll Love This Recipe
There are so many reasons to love Spicy Potato Noodles! First, they are quick to prepare, making them perfect for those hectic weeknights. The ingredients are budget-friendly, so you don’t have to worry about breaking the bank. Plus, each bite is filled with big, cozy flavors that will warm your heart. This dish is also packed with nutritional benefits, thanks to the potatoes and fresh herbs. And let’s not forget about the endless customizability—feel free to add your favorite veggies or proteins to make it your own!
Cultural or Cooking Technique Note
Spicy Potato Noodles are inspired by traditional Asian recipes that highlight the versatility of potatoes and spices. The technique of boiling and then shaping the noodles makes them delightfully chewy, reminiscent of authentic handmade noodles found in various cultures.
Serving Suggestions
To serve these spicy noodles, here are a few ideas:
- Over a bed of fluffy jasmine rice for a comforting meal
- Paired with grilled chicken or shrimp for protein lovers
- Wrapped in lettuce leaves for a crunchy, fresh twist
- Topped with a sprinkle of sesame seeds for an added crunch
Pro Tips for Success
To make your Spicy Potato Noodles even better, here are some tips:
- Don’t skip the kneading step; it’s essential for a great texture.
- Control the heat when making the chili oil to avoid burning the spices.
- Chop the garlic finely for better distribution in the oil.
- Experiment with different types of vinegar for varied flavors.
Storage & Reheating
If you have leftovers (which is rare with how tasty these are!), store them in an airtight container in the fridge for up to 3 days. You can also freeze the cooked noodles for up to a month. When reheating, do so on the stovetop over low heat. Add a splash of water if they seem dry to keep them tender and flavorful.
Closing Paragraph
I hope you enjoy making and savoring Spicy Potato Noodles as much as I do! They are such a delightful dish that brings warmth and joy to every bite. Don’t hesitate to customize it to your taste! If you try this recipe, I would love to hear how it turned out share your thoughts in the comments below or rate the recipe. Happy cooking!
🎀 Final Thoughts (Emma’s voice)
I love how cooking brings families together, creating moments filled with laughter and delicious flavors. My heart is warmed knowing these Spicy Potato Noodles can do just that in your home, too. So roll up your sleeves and enjoy some kitchen magic!
“Follow me on Pinterest for more cozy, quick, and nostalgic recipes.”
If you loved this recipe, don’t miss my Chocolate Brownie for another comforting favorite.”
Spicy Potato Noodles
Equipment
- Large pot
- Heatproof Mixing Bowl
- Fork or potato masher
- Knife and cutting board
- Pan (for chili oil)
- Damp Towel
- Colander
Ingredients
Potato Noodle Dough
- 1.1 lb russet potato peeled and cut into 1-inch pieces (gold potato also works)
- 1/2 tsp salt for dough
- 1 1/2 cups potato starch
- 1/2 cup warm water
Chili Oil Sauce
- 2 tbsp regular soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp gochugaru (Korean chili flakes) or Chinese chili powder
- 1 1/4 tsp granulated sugar
- 1/8 tsp salt for chili oil
- 2 tbsp garlic minced
- 1 stalk green onion sliced
- 3 tbsp neutral oil (avocado, sunflower, or grapeseed) heated for chili oil
- 1/3 cup cilantro roughly chopped
Instructions
- While the potatoes are still warm, add potato starch and mix until combined. Knead until cohesive heat helps the dough become pliable.
- Drain the potatoes well and mash them in a heatproof mixing bowl with 1/2 teaspoon salt until smooth and chunk-free.
- While the potatoes are still warm, add potato starch and mix until combined. Knead until cohesive—heat helps the dough become pliable.
- Add warm water and mix until absorbed, forming a smooth, soft dough. It should be easy to handle but not sticky.
- Divide dough into 14 equal pieces, covering the rest with a damp towel. Roll each into 1/2-inch thick noodles.
- Bring a pot of water to a boil. Add noodles in batches and cook until they float, then continue for 1 more minute. Transfer to cold water.
- In a heatproof bowl, combine soy sauce, vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat oil until smoking, then carefully pour over the mixture. Stir once cooled slightly.
- Drain noodles, place in a large bowl, and toss with chili oil and chopped cilantro. Mix well to coat evenly and enjoy warm.