Bouncy Chewy Spicy Potato Noodles Recipe

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!