Why make this recipe

Spicy Potato Noodles are a delightful dish that is both fun to make and delicious to eat. This recipe combines the softness of potato with spicy flavors, creating a unique texture and taste. They’re satisfying as a main dish or as a side, making them a versatile choice for any meal.

How to make Spicy Potato Noodles

Ingredients:

1. 1.1 pounds russet potato (peeled and cut into 1-inch pieces, gold potato is fine too)
2. ½ teaspoon salt
3. 1½ cup potato starch
4. ½ cup warm water
5. 2 tablespoons regular soy sauce
6. 2 tablespoons Chinese black vinegar
7. 2 tablespoons gochugaru (coarse) or fine ground (or Chinese chili powder)
8. 1¼ teaspoons granulated sugar
9. ⅛ teaspoon salt
10. 2 tablespoons garlic (minced)
11. 1 stalk green onion (sliced)
12. 3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc.)
13. ⅓ cup cilantro (roughly chopped)

Directions:

1. 
   

   Cook the potato: Place the cut potatoes into a pot of boiling water. Cook until they are fork-tender, which takes about 10 to 15 minutes.

   
   
2. 
   

   Make the dough: After boiling, drain the potatoes and place them in a heatproof mixing bowl. Add the salt and mash the potatoes with a fork until smooth.

   
   
3. 
   

   While the mashed potatoes are still hot, mix in the potato starch until well combined. Once the mixture is cool enough to handle, knead the dough until it is cohesive. This step helps keep the dough pliable.

   
   
4. 
   

   Add the warm water and mix until it’s absorbed and a smooth dough forms. It won’t be stretchy like bread dough but should be easy to shape.

   
   
5. 
   

   Make the potato noodles: Bring a pot of water to a boil. Prepare a large bowl of cold water nearby. Divide the dough into 14 equal pieces and keep covered with a damp towel.

   
   
6. 
   

   With one piece of dough at a time, roll it into ½-inch thick noodles. Gently place the noodles into the boiling water. Avoid overcrowding the pot. Stir gently after adding to ensure they don’t stick.

   
   
7. 
   

   Allow noodles to float to the top, then cook for an additional minute. Remove them and place in the cold water. Repeat with the remaining dough.

   
   
8. 
   

   Make the chili oil: In a heatproof bowl, combine all chili oil ingredients except oil and cilantro. Heat the oil until it starts to smoke, then carefully pour it over the mixture in the bowl. Stir when the oil settles.

   
   
9. 
   

   Assembly: Drain the potato noodles and place them in a clean bowl. Add chili oil and chopped cilantro, mixing until the noodles are well coated. Enjoy while warm!

   
   

How to serve Spicy Potato Noodles

Spicy Potato Noodles can be served as a main dish or as a side dish. You can garnish them with extra cilantro or green onions for a fresh touch. They go well with a side of vegetables or protein.

How to store Spicy Potato Noodles

If you have leftovers, store the noodles in an airtight container in the refrigerator. They can last for about 2 to 3 days. To reheat, just steam or microwave them until warm.

Tips to make Spicy Potato Noodles

• Use warm water when making the dough; this helps with the texture.
• Ensure that the water is boiling when you add the noodles to prevent them from breaking.
• Keep the dough covered with a damp towel to prevent it from drying out.

Variation

You can add vegetables like bell peppers or carrots to the noodles for extra flavor and nutrients. Alternatively, adjust the spice level by using more or less gochugaru.

FAQs

1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor and sweetness.

2. What is gochugaru?
Gochugaru is a Korean chili powder that adds a unique spiciness and flavor to dishes. You can substitute it with other chili powders if needed.

3. Can I freeze Spicy Potato Noodles?
Yes, you can freeze the uncooked noodles. Just make sure they are well packed in a container or freezer bag. When ready to use, cook from frozen.

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Spicy Potato Noodles

Spicy Potato Noodles are a delightful dish combining the softness of potato with spicy flavors, creating a fun and delicious meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Asian, Korean

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the noodles

• 1.1 pounds russet potato (peeled and cut into 1-inch pieces) Gold potato is fine too
• ½ teaspoon salt
• 1½ cup potato starch
• ½ cup warm water Use warm water for better texture

For the sauce

• 2 tablespoons regular soy sauce
• 2 tablespoons Chinese black vinegar
• 2 tablespoons gochugaru (coarse or fine ground) Can substitute with Chinese chili powder
• 1¼ teaspoons granulated sugar
• ⅛ teaspoon salt
• 2 tablespoons garlic (minced)
• 1 stalk green onion (sliced)
• 3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc.)
• ⅓ cup cilantro (roughly chopped)

Instructions

 

Cooking the potatoes

• Place the cut potatoes into a pot of boiling water. Cook until they are fork-tender, which takes about 10 to 15 minutes.

Making the dough

• After boiling, drain the potatoes and place them in a heatproof mixing bowl. Add the salt and mash the potatoes with a fork until smooth.
• While the mashed potatoes are still hot, mix in the potato starch until well combined.
• Once the mixture is cool enough to handle, knead the dough until it is cohesive.
• Add the warm water and mix until it's absorbed and a smooth dough forms.

Making the noodles

• Bring a pot of water to a boil. Prepare a large bowl of cold water nearby.
• Divide the dough into 14 equal pieces and keep covered with a damp towel.
• With one piece of dough at a time, roll it into ½-inch thick noodles and gently place into the boiling water.
• Allow noodles to float to the top, then cook for an additional minute. Remove them and place in the cold water. Repeat with the remaining dough.

Making the chili oil

• In a heatproof bowl, combine all chili oil ingredients except oil and cilantro.
• Heat the oil until it starts to smoke, then carefully pour it over the mixture in the bowl. Stir when the oil settles.

Assembly

• Drain the potato noodles and place them in a clean bowl. Add chili oil and chopped cilantro, mixing until the noodles are well coated.
• Enjoy while warm!

Notes

Use warm water when making the dough; this helps with the texture. Ensure that the water is boiling when you add the noodles to prevent them from breaking. Keep the dough covered with a damp towel to prevent it from drying out.

Keyword Comfort Food, Gochugaru, Potato Noodles, Spicy Potato Noodles, Vegan Noodles