Why You’ll Love This Recipe
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Unique Texture: The homemade potato noodles offer a distinctive chewy and bouncy texture that’s both satisfying and enjoyable.
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Flavorful Sauce: The chili oil sauce is a harmonious blend of garlic, soy sauce, Chinese black vinegar, and gochugaru, delivering a perfect balance of spicy, tangy, and savory notes.
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Customizable: You can adjust the spice level by varying the amount of gochugaru and add more vegetables or proteins to suit your preferences.
Ingredients
For the potato noodles:
1.1 pounds russet potatoes, peeled and cut into 1-inch pieces
½ teaspoon salt
1½ cups potato starch
½ cup warm water
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the chili oil sauce:
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons gochugaru (Korean red pepper flakes; coarse or fine)
1¼ teaspoons granulated sugar
⅛ teaspoon salt
2 tablespoons minced garlic
1 stalk green onion, sliced
3 tablespoons neutral oil (e.g., avocado, sunflower, grapeseed, or canola oil)
⅓ cup roughly chopped cilantro
Directions
Prepare the Potato Noodles:
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Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes. Drain well and transfer to a mixing bowl.
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Add salt to the potatoes and mash until smooth.
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While the mashed potatoes are still warm, add potato starch and mix until a cohesive dough forms.
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Gradually add warm water, mixing until the dough is pliable but not sticky.
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Divide the dough into small portions and roll each into a long, thin noodle shape.
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Bring a large pot of water to a boil. Gently add the potato noodles, ensuring they are fully submerged. Stir occasionally to prevent sticking.
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Once the noodles float to the surface, cook for an additional minute. Remove with a slotted spoon and transfer to a bowl of cold water to prevent further cooking.
Prepare the Chili Oil Sauce:
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In a heatproof bowl, combine soy sauce, Chinese black vinegar, gochugaru, sugar, salt, minced garlic, and sliced green onion.
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Heat the neutral oil in a small pan until it starts to smoke. Carefully pour the hot oil over the sauce mixture. Stir to combine.
Assemble the Dish:
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Drain the cooled potato noodles and place them in a large bowl.
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Pour the prepared chili oil sauce over the noodles.
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Add chopped cilantro and toss everything together until the noodles are evenly coated.
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Serve warm and enjoy!
Servings and Timing
Servings: Approximately 3
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Variations
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Protein Addition: Add cooked chicken, beef, or tofu for an extra protein boost.
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Vegetable Boost: Incorporate vegetables like bell peppers, carrots, or spinach to enhance the nutritional profile.
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Spice Level: Adjust the amount of gochugaru to suit your heat preference.
Storage/Reheating
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Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or on the stovetop with a splash of water to restore the noodles’ texture.
FAQs
How do potato noodles compare to regular noodles in texture?
Potato noodles are thicker, bouncier, and chewier than regular wheat noodles, providing a unique and satisfying bite.
Can I make the potato noodles ahead of time?
It’s best to prepare the potato noodles fresh, as they have the best texture when served immediately.
What if I can’t find potato starch?
While potato starch contributes to the noodles’ chewiness, you can substitute it with cornstarch, though the texture may differ slightly.
Is Chinese black vinegar essential for the sauce?
Chinese black vinegar adds a distinct tangy and slightly sweet flavor. If unavailable, you can use regular white vinegar, but the taste will vary.
Can I adjust the spiciness of the dish?
Yes, by increasing or decreasing the amount of gochugaru, you can tailor the spice level to your liking.
Are these noodles gluten-free?
Yes, these potato noodles are gluten-free, making them suitable for those with gluten sensitivities.
Can I freeze the potato noodles?
It’s not recommended to freeze the homemade potato noodles as their texture may degrade after thawing.
Can I use sweet potatoes instead of russet?
Sweet potatoes may be too soft and moist, which could affect the dough’s texture, so russets are recommended for best results.
Can I prepare the sauce in advance?
Yes, the chili oil sauce can be made a day ahead and stored in the fridge. Just give it a stir before using.
Can I make this recipe vegan?
Yes, this dish is naturally vegan as it contains no animal products.
Conclusion
Spicy potato noodles are a must-try for anyone who loves bold flavors and unique textures. With a satisfying chew and a sauce that packs a punch, this dish is as fun to make as it is to eat. Perfect for weeknight dinners or impressing
Spicy Potato Noodles
This recipe for Spicy Potato Noodles features chewy, bouncy noodles made with potatoes and potato starch. Coated in a garlicky, savory, tangy, and mildly spicy chili oil sauce, this dish is perfect for a weeknight dinner. Paired with cilantro, it offers a flavorful and satisfying experience.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Boiling
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- For the Potato Noodles:
- Potatoes
- Potato starch
- Salt
- Warm water
- For the Chili Oil Sauce:
- Soy sauce
- Chinese black vinegar
- Gochugaru (Korean red pepper flakes)
- Sugar and salt
- Garlic
- Green onion
- Neutral oil (avocado, sunflower, or canola)
- Cilantro (for garnish)
Instructions
- Boil Potatoes: Cook potatoes until fork-tender (about 15 minutes), drain, and mash in a bowl.
- Make Potato Dough: Mix mashed potatoes with potato starch, salt, and warm water until a smooth dough forms.
- Shape Noodles: Divide dough into 14 pieces and roll each into a ½-inch thick noodle.
- Cook Noodles: Boil noodles until they float, then cook for an additional minute. Strain and cool.
- Prepare Sauce: Heat oil, sauté garlic and green onions, add soy sauce, black vinegar, gochugaru, sugar, and salt to create the sauce.
- Combine: Toss the noodles with the chili oil sauce and garnish with cilantro.
Notes
- For a softer dough, knead the potato starch while the potatoes are hot.
- Use warm water to help the dough come together.
