Why You’ll Love This Recipe

Spicy Potato Noodles offer a perfect fusion of chewy, soft noodles and a fiery, flavorful chili oil sauce. The combination of crispy garlic, spicy Korean chili powder (Gochugaru), and tangy black vinegar creates a mouthwatering sauce that coats each noodle, enhancing its texture and flavor. It’s a great option for those who enjoy vegetarian meals with a bit of a kick, and it can be customized to suit your preferred spice level. Plus, it’s a fun, hands-on recipe that’s rewarding to make from scratch!

Ingredients

For Potato Noodles

2 medium yellow potatoes (500g, 1.1 lb)
2 cups potato starch (400g)
½ cup water, room temperature (120ml)

For Chili Oil Sauce

3 cloves garlic
1 stalk green onion
1 tbsp Korean chili powder (Gochugaru)
2 tsp crushed red pepper
½ tsp granulated sugar
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese black vinegar
¼ cup vegetable oil

For Garnish

1 tsp roasted sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Peel, chop, and boil the potatoes in a pot of water until they are tender. Once boiled, transfer them to a bowl and mash them finely.
Add the potato starch and water to the mashed potatoes. Mix and knead until a firm, smooth dough ball forms.
Roll the dough into a long log and then divide the log into 16 pieces.
Roll each dough piece into strips about the length of chopsticks.
Bring a pot of water to a boil. Carefully add the potato noodles to the boiling water and cook for about 5 minutes or until fully cooked.
Once the noodles are cooked, transfer them to cold water to stop the cooking process. Drain them and transfer to a bowl.
To prepare the chili oil sauce, finely chop the garlic and green onion. In a separate bowl, combine the garlic, green onion, Korean chili powder, crushed red pepper, granulated sugar, dark soy sauce, light soy sauce, and black vinegar.
Heat the vegetable oil in a pan until hot. Pour the hot oil over the noodle mixture and sauce toppings.
Toss everything together until well mixed.
Garnish with roasted sesame seeds and serve immediately. Enjoy your spicy, flavorful potato noodles!

Servings and timing

This recipe yields 2 servings.

Preparation time: 40 minutes
Cooking time: 10 minutes
Total time: 50 minutes

Variations

Milder Version: Reduce or omit the crushed red pepper and Gochugaru for a milder sauce, making it suitable for those who prefer less heat.
Extra Spicy: Add more crushed red pepper, or even a bit of chili paste, to ramp up the spice level.
Vegan: This recipe is already vegan, but you can experiment by adding other vegetables like bell peppers or mushrooms for additional flavor and texture.
Gluten-Free: Since potato starch is naturally gluten-free, this dish is perfect for those following a gluten-free diet.
Add-ins: Feel free to top your noodles with sautéed vegetables, tofu, or even a boiled egg for more protein.

Storage/Reheating

Storage: Leftover noodles can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the noodles and sauce in a pan over medium heat, adding a splash of water or vegetable broth if necessary to prevent them from sticking. You can also microwave them, stirring halfway through.

FAQs

1. Can I use regular noodles instead of homemade potato noodles?

Yes, you can substitute potato noodles with regular wheat noodles, though the texture and flavor will be different. Potato noodles add a chewy and unique texture.

2. Can I make the potato noodles ahead of time?

It’s best to prepare the potato noodles fresh, but you can store the dough in the fridge for a day before shaping and cooking the noodles.

3. How can I make the sauce spicier?

Increase the amount of crushed red pepper or add some chili paste to the sauce to make it spicier according to your preference.

4. Can I use a different type of potato?

Yellow potatoes are best for this recipe because of their texture, but you can try using russet potatoes if needed. The texture may change slightly.

5. What is Gochugaru, and can I substitute it?

Gochugaru is a Korean chili powder that offers mild heat and smokiness. If you can’t find it, you can substitute it with a mild chili powder or paprika, though the flavor will differ.

6. Can I freeze the potato noodles?

While it’s possible to freeze the uncooked potato noodles, they are best enjoyed fresh for optimal texture. If frozen, they may become mushy when reheated.

7. Can I add protein to this dish?

Yes! You can add tofu, tempeh, or even sautéed shrimp or chicken for a protein boost. Simply add them to the noodles and sauce before serving.

8. How do I know when the noodles are cooked?

The noodles are cooked when they float to the surface of the boiling water and are tender to the bite. Test a few to ensure they are fully cooked.

9. Can I use another type of vinegar?

Chinese black vinegar adds a specific flavor to the dish, but you can substitute with regular vinegar or rice vinegar if needed. The taste will be slightly different.

10. Can I make the noodles thicker or thinner?

Yes, you can divide the dough into more or fewer pieces, depending on how thick or thin you want the noodles. Just keep in mind that thicker noodles may require a bit longer to cook.

Conclusion

Spicy Potato Noodles offer a deliciously bold and satisfying meal that’s perfect for those who love spicy food and unique textures. With chewy, homemade potato noodles paired with a rich chili oil sauce, this dish is sure to become a favorite in your recipe collection. Whether you enjoy it with extra heat or a milder twist, the layers of flavor will keep you coming back for more.

Spicy Potato Noodles Recipe

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Author: Paula
Total Time: 50 minutes
Yield: 2 servings
Diet: Vegan

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Description

Spicy Potato Noodles is a unique dish that combines chewy homemade potato noodles with a spicy and savory chili oil sauce, offering a perfect balance of heat, rich flavors, and texture.

Instructions

Peel, chop, and boil the potatoes in a pot of water until they are tender. Once boiled, transfer them to a bowl and mash them finely.
Add the potato starch and water to the mashed potatoes. Mix and knead until a firm, smooth dough ball forms.
Roll the dough into a long log and then divide the log into 16 pieces.
Roll each dough piece into strips about the length of chopsticks.
Bring a pot of water to a boil. Carefully add the potato noodles to the boiling water and cook for about 5 minutes or until fully cooked.
Once the noodles are cooked, transfer them to cold water to stop the cooking process. Drain them and transfer to a bowl.
To prepare the chili oil sauce, finely chop the garlic and green onion. In a separate bowl, combine the garlic, green onion, Korean chili powder, crushed red pepper, granulated sugar, dark soy sauce, light soy sauce, and black vinegar.
Heat the vegetable oil in a pan until hot. Pour the hot oil over the noodle mixture and sauce toppings.
Toss everything together until well mixed.
Garnish with roasted sesame seeds and serve immediately. Enjoy your spicy, flavorful potato noodles!

Notes

For a milder version, reduce or omit the crushed red pepper and Gochugaru.

For extra spice, add more crushed red pepper or chili paste.

This recipe is vegan, but you can add sautéed vegetables for more texture.

Potato starch is naturally gluten-free, making this dish suitable for gluten-free diets.

Add protein like tofu, tempeh, or shrimp to enhance the dish.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat noodles and sauce in a pan, adding water or broth to prevent sticking.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg