Easy Spicy Potato Noodles with Tangy Chili Oil
Chewy, flavorful potato noodles tossed in a bold, garlicky chili oil sauce. Plant-based, family-friendly, and quick to make at home.
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
Adjust chili flakes to taste for milder or spicier noodles. Use rice vinegar as a lighter alternative to black vinegar. Fresh cilantro or parsley adds brightness. Store noodles and sauce separately for up to 3 days in the fridge.
Nutrition
Calories: 250kcalCarbohydrates: 55gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg
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