Spicy Potato Noodles

This Spicy Potato Noodles recipe is a must-try for lovers of authentic Asian-inspired dishes! Made from scratch with tender, chewy potato noodles, this dish is tossed in a homemade chili oil infused with garlic, soy sauce, and black vinegar for a bold, spicy kick. Perfect for a satisfying vegetarian or vegan meal, these potato noodles are naturally gluten-free and packed with flavor. Serve this spicy potato noodle dish as a delicious side or a main course, and enjoy a unique, flavorful experience with every bite!

Ingredients

For the Potato Noodles:

• 1.1 lbs russet or gold potatoes, peeled and cut into 1-inch pieces
• 1/2 tsp salt
• 1 1/2 cups potato starch
• 1/2 cup warm water

For the Chili Oil:

• 2 Tbsp 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
• 2 Tbsp garlic, minced
• 1 green onion, sliced
• 3 Tbsp neutral oil (avocado, sunflower, or grapeseed oil)
• 1/3 cup cilantro, roughly chopped

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Instructions

1. Cook the Potatoes:
Place the potato pieces in a pot of boiling water and cook until they are fork-tender, about 10–15 minutes. Drain well.

2. Make the Dough:
Transfer the cooked potatoes to a heatproof bowl. Add salt and mash thoroughly with a fork until smooth. While the potatoes are still hot, mix in the potato starch until well combined. Once the dough cools slightly, start kneading until it becomes cohesive.

Note: Working with warm dough helps the starch gelatinize, making it more pliable and easier to shape.

Gradually add warm water to the dough, mixing until it’s smooth and pliable, though it won’t be stretchy like bread dough.

3. Shape the Noodles:
Bring a pot of water to a boil and prepare a large bowl of cold water nearby. Divide the dough into 14 equal pieces and keep them covered with a damp towel. Working one piece at a time, roll each into a 1/2-inch thick noodle.

4. Cook the Noodles:
Carefully drop the noodles into the boiling water, making sure they are fully submerged to avoid breaking. Once the noodles float to the top, cook them for 1 more minute. Remove with a slotted spoon and transfer to the cold water. Repeat with remaining noodles.

5. Make the Chili Oil:
In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. In a small pan, heat the oil until it starts to smoke, then carefully pour it over the ingredients. Once it cools slightly, stir to combine.

6. Assemble the Dish:
Drain the potato noodles and place them in a large bowl. Pour over the chili oil and add the chopped cilantro, mixing until the noodles are well coated. Serve warm and enjoy!