Spicy Potato Noodles – Delectable Recipe

These popular spicy potato noodles are thick, bouncy, chewy, and coated in a garlicky, savory, tangy, and mildly spicy chili oil sauce. It’s incredibly delicious and irresistibly addictive, especially with a sprinkle of cilantro! This recipe is definitely fun to make for a weeknight dinner and pairs perfectly with some chicken karaage or Taiwanese fried chicken and Chinese smashed cucumber salad.

Ingredients:

For the potato noodles:

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

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 oil any neutral oil such as 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:

Once the potato is cooked, drain well and place into a heatproof mixing bowl. Add the salt and mash the potato with a fork until no more chunks are visible.
While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is not too hot for you, start kneading the dough until cohesive.
*This step will help tremendously with keeping the dough pliable. The heat from the potato kind of cooks the starch, gelatinizing it and making it stretchier. It also helps to shape the noodles while the dough is warm for easy handling.*
Add the water and mix the dough until the water is absorbed and an almost smooth dough forms. The dough won’t be stretchy like bread dough, but it will be pliable enough for shaping, especially if it’s warm.

Make the potato noodles:

Bring a pot of water to a boil and prepare the noodle making station as close to the cooking station as possible. Also prepare a large bowl of cold water.
Divide the dough into 14 equal pieces. Keep the dough covered with a damp towel at all time when not using. Working with 1 pice of dough at a time, roll each piece of dough into ½ inch thick noodles.
*Please refer to the post above for step by step photo references and tips!*
Gently place the potato noodles into the boiling water but be careful not to overcrowd the pot. The noodles need to be fully submerged when added to the water, or they will break. Gently give the noodles a stir after adding.
Allow the noodles to cool until they float to the top, then cook for an additional minute. Remove the noodles and place them into the bowl of cold water. Repeat with remaining potato noodles.

Make the chili oil:

In a heatproof bowl, add all of the ingredients for the chili oil EXCEPT the oil and cilantro. Heat the oil in a small pan until it starts to smoke and carefully pour the hot oil over all of the ingredients in the bowl. Once the oil has settled down, give the chili oil a stir.

Assembly:

Drain the potato noodles well and place it into a large clean bowl. Add the prepared chili oil and the chopped cilantro, and mix until the noodles are well coated. Enjoy while warm!

Notes:

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
Because the potato noodle dough is made with potato and potato starch, there’s no gluten to hold it together like wheat dough. So as the dough cools, it’ll become more brittle and have the tendency to crack and break. So if possible, work fast and take advantage of the dough while it’s hot/warm. That is when the dough is the most forgiving and pliable.

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