These popular spicy potato noodles are thick, bouncy, chewy, and coated in a garlicky, savory, tangy, and mildly spicy chilli oil sauce. It's delicious and addictively perfect for a weeknight dinner, ideally paired with chicken karaage or Taiwanese fried chicken and a Chinese smashed cucumber salad.
Spicy Potato Noodles Recipe
These Spicy Potato Noodles offer a culinary experience that satisfies your cravings for something uniquely hot and hearty. Imagine noodles made from potato, presenting a distinct chewiness, swirling in a sauce that's a perfect harmony of heat, zest, and umami. This dish stands out for its bold flavors and the unparalleled texture of its noodles, making each forkful a journey to savor.
Spicy Potato Noodles Recipe
Description: These popular spicy potato noodles are thick, bouncy, chewy, and coated in a garlicky, savory, tangy, and mildly spicy chili oil sauce. It's delicious and addictively perfect for a weeknight dinner, ideally paired with chicken karaage or Taiwanese fried chicken and a Chinese smashed cucumber salad.
Ingredient notes:
For the potato noodles:
- Potato and potato starch
- Water
- Salt
For the chili oil sauce:
- Soy sauce
- Chinese black vinegar (Chinkiang vinegar)
- Gochugaru (Korean red pepper flakes)
- Sugar
- Salt
- Garlic
- Green onion
- Oil (neutral such as avocado, sunflower, grapeseed, or canola)
- Cilantro
Instructions:
Make the potato noodles:
- Boil the potato: Cook the potatoes in boiling water until fork-tender, about 15 minutes. Drain and mash in a bowl.
- Make potato dough: Add salt to the mashed potatoes. Then, while hot, mix in the potato starch. Add warm water and knead until smooth.
- Shape the noodles: Cut the dough into 14 pieces, keeping them under a damp towel when not in use. Roll each piece into a ½ inch thick rope or noodle.
- Cook the noodles: Gently add the noodles to boiling water, stirring to avoid sticking. Once they float, cook for an additional minute, then cool in water.
Make the sauce and assemble:
- Prepare the chili oil sauce: In a bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the oil until smoking and pour over the sauce ingredients. Stir well.
- Assemble: Drain noodles and place in a large bowl. Pour the chili oil over the noodles, add chopped cilantro, and mix until evenly coated. Serve warm!
Recipe tips:
- Work the dough while hot for easier shaping.
- Use a wide pot for cooking to avoid breaking the noodles.
- Keep the dough covered with a damp towel when not in use.
- Prepare the dough and cooking stations close to each other for efficiency.
Storage and Reheating:
- Best enjoyed fresh but can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave until soft and chewy.
