If you’ve ever wanted a chewy, flavorful noodle dish that’s quick to make at home, these Easy Spicy Potato Noodles with Tangy Chili Oil are your answer. Made from potatoes and potato starch, these noodles have a bouncy texture that pairs perfectly with a bold, garlicky chili oil sauce. This dish is plant-based, family-friendly, and bursting with flavor in every bite.
Why You’ll Love This Easy Spicy Potato Noodles Recipe
There’s something irresistible about chewy, homemade noodles drenched in a spicy, tangy sauce. Here’s why this recipe stands out:
- Chewy, bouncy texture: Potato-based noodles have a unique bite that makes them addictive.
- Bold, layered flavors: Garlic, chili, vinegar, and soy create a sauce that’s spicy, tangy, and savory all at once.
- Quick and approachable: From boiled potatoes to finished noodles, this recipe is surprisingly simple.
- Customizable spice level: Adjust the chili flakes to suit your taste.
- Vegan and family-safe: No meat or dairy required, making it perfect for everyone at the table.
Ingredients for Easy Spicy Potato Noodles
Potato Noodles
- 1.1 lbs russet potatoes, peeled and cut
- 1½ cups potato starch
- ½ cup warm water
- ½ tsp salt
Tangy Chili Oil Sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar (or rice vinegar)
- 2 tbsp gochugaru or red chili flakes
- 1¼ tsp sugar
- ⅛ tsp salt
- 2 tbsp garlic, minced
- 1 green onion, sliced
- 3 tbsp neutral oil (avocado, canola, or vegetable)
- ⅓ cup fresh cilantro, chopped
Ingredient Notes
- Potato starch: Gives the noodles their signature chew. Avoid using corn starch as a substitute.
- Vinegar: Black vinegar adds depth; rice vinegar is a lighter alternative.
- Chili oil: Adjust gochugaru to your preferred heat level. For milder flavor, reduce to 1 tbsp.
- Fresh herbs: Cilantro adds brightness; parsley can be used if preferred.
Step-by-Step Instructions
Step 1 – Boil and Mash Potatoes
- Peel and cut potatoes into chunks.
- Boil in salted water for 10–15 minutes until fork-tender.
- Drain and mash thoroughly, removing any lumps for a smooth dough.
Step 2 – Make the Noodle Dough
- While potatoes are still warm, mix in ½ tsp salt and 1½ cups potato starch.
- Gradually add ½ cup warm water and knead until a cohesive, slightly sticky dough forms.
- Let the dough rest for 10 minutes to make rolling easier.
Step 3 – Shape the Noodles
- Divide dough into 3–4 pieces.
- Roll each piece into ropes about ½ inch thick.
- Cut into desired noodle length (6–8 inches is typical).
Step 4 – Cook the Noodles
- Bring a large pot of water to a boil.
- Gently add noodles, stirring occasionally to prevent sticking.
- Cook until noodles float plus 1 minute.
- Drain and rinse in cool water to stop cooking and firm up texture.
Step 5 – Prepare the Chili Oil Sauce
- In a heat-proof bowl, combine soy sauce, vinegar, sugar, salt, gochugaru, garlic, and sliced green onion.
- Heat 3 tbsp neutral oil until just smoking.
- Carefully pour hot oil over the mixture to release the aromatics.
Step 6 – Assemble and Serve
- Drain noodles thoroughly and add to the sauce.
- Toss to coat evenly.
- Sprinkle chopped cilantro on top and serve warm.
Pro Tips for Success
- Work with warm potatoes: Warm potatoes mix easier with starch for a smooth, non-cracking dough.
- Use a wide pot: Prevent noodles from sticking or breaking while boiling.
- Rinse noodles after boiling: Stops cooking and keeps the chewy texture intact.
- Adjust spice carefully: Chili oil can be intense; start mild and add more if desired.
- Serve immediately: Noodles taste best fresh but can be stored briefly in the fridge.
Flavor Variations
- Sesame Twist: Add 1 tbsp toasted sesame seeds and a drizzle of sesame oil.
- Nutty Peanut: Mix in 2 tbsp peanut butter for a creamy, savory kick.
- Extra Veggies: Toss with julienned cucumber, carrots, or bell pepper for a crunchy contrast.
- Soy Garlic Upgrade: Add an extra 1 tbsp soy sauce and 1 tbsp minced garlic for a richer flavor.
- Mild Version: Use only 1 tbsp chili flakes and increase sugar slightly to balance heat.
Serving Suggestions
- Pair with crispy tofu or fried chicken for protein.
- Serve alongside a cucumber salad or lightly sautéed bok choy for freshness.
- Garnish with extra cilantro, green onion, or sesame seeds for added flavor and texture.
Storage and Freezing Instructions
- Refrigerator: Store leftover noodles and sauce separately in airtight containers for up to 3 days.
- Reheating: Reheat noodles in a lightly oiled pan over medium heat or microwave with a splash of water.
- Freezing: Not recommended, as potato noodles can lose texture when frozen and thawed.
Nutrition Facts (Per Serving, ~3 servings)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 55 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | 800 mg |
FAQ About Easy Spicy Potato Noodles
Can I make the noodles ahead of time?
Yes! You can prepare the dough and shape the noodles a few hours in advance. Keep them lightly dusted with potato starch and covered to prevent drying. Cook just before serving for best texture.
Can I use sweet potatoes instead of russet potatoes?
Sweet potatoes can be used, but the texture will be softer and slightly less chewy. You may need to adjust the potato starch slightly to achieve the right noodle consistency.
How can I make this less spicy?
Reduce the gochugaru or chili flakes by half or more, depending on your preference. You can also increase sugar slightly to balance the heat.
Is this recipe vegan and gluten-free?
Yes! This recipe contains no animal products and is naturally gluten-free, making it suitable for vegan and gluten-sensitive diets.
Can I store leftover sauce separately?
Absolutely. Keep the chili oil sauce in a sealed container in the fridge for up to 5 days. Reheat gently and toss with freshly cooked noodles when ready to serve.
Easy Spicy Potato Noodles with Tangy Chili Oil
Equipment
- large pot for boiling noodles
- mixing bowl heat-proof for chili oil
- knife for cutting potatoes and noodles
- rolling surface for shaping noodles
- spatula or spoon for mixing and tossing noodles
Ingredients
- 1.1 lbs russet potatoes, peeled and cut
- 1.5 cups potato starch
- 0.5 cup warm water
- 0.5 tsp salt
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar or rice vinegar
- 2 tbsp gochugaru or red chili flakes
- 1.25 tsp sugar
- 0.125 tsp salt
- 2 tbsp garlic, minced
- 1 green onion, sliced
- 3 tbsp neutral oil (avocado, canola, or vegetable)
- 0.33 cup fresh cilantro, chopped
Instructions
- Peel and cut potatoes into chunks, boil in salted water for 10–15 minutes until fork-tender, then drain and mash until smooth.
- Mix in ½ tsp salt and 1½ cups potato starch, gradually add ½ cup warm water, and knead into a cohesive dough. Rest for 10 minutes.
- Divide dough into 3–4 pieces, roll into ½ inch ropes, and cut to 6–8 inches.
- Bring a large pot of water to a boil, add noodles, cook until floating plus 1 minute, then drain and rinse under cool water.
- In a heat-proof bowl, combine soy sauce, vinegar, sugar, salt, gochugaru, garlic, and green onion. Heat 3 tbsp oil until smoking, pour over mixture to release aromatics.
- Drain noodles and toss with sauce. Sprinkle chopped cilantro and serve warm.
Notes
Nutrition
Final Thoughts
Easy Spicy Potato Noodles with Tangy Chili Oil are a simple, flavorful dish that’s perfect for weeknights or a special homemade meal. The chewy potato noodles paired with bold, garlicky, tangy chili sauce create a texture and flavor combination that’s impossible to resist. Whether you serve it solo, with tofu, or alongside your favorite proteins, this dish is a satisfying, plant-based treat the whole family will love.