These spicy potato noodles are thick, chewy, and coated in a mouthwatering, garlicky, savory chili oil sauce with a hint of tang. Topped with a sprinkle of fresh cilantro, they’re simply irresistible! Fun to make on a weeknight, these noodles are a perfect match with chicken karaage, Taiwanese fried chicken, or a refreshing smashed cucumber salad.
Ingredients:
For the Potato Noodles:
- 1.1 lbs russet potato, peeled and cut into 1-inch pieces (gold potato works too)
- ½ tsp salt
- 1½ cups potato starch
- ½ cup warm water
For the Chili Oil:
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp gochugaru (Korean chili flakes) or Chinese chili powder
- 1¼ tsp granulated sugar
- ⅛ tsp salt
- 2 tbsp minced garlic
- 1 stalk green onion, sliced
- 3 tbsp neutral oil (avocado, sunflower, grapeseed, etc.)
- ⅓ cup roughly chopped cilantro
Instructions:
Cook the Potatoes:
- Boil the potato pieces until fork-tender, about 10-15 minutes.
Make the Dough:
- Drain the potatoes and mash them with salt until smooth.
- While the potatoes are hot, mix in potato starch. Once cooled enough to handle, knead until smooth and cohesive.
- Add warm water and continue kneading until a pliable dough forms.
Shape the Noodles:
- Divide dough into 14 pieces, rolling each into ½-inch thick noodles.
- Boil water and carefully add the noodles in batches. Cook until they float, then simmer for 1 more minute.
- Transfer noodles to cold water, repeating for all pieces.
Prepare the Chili Oil:
- In a heatproof bowl, add soy sauce, vinegar, gochugaru, sugar, salt, garlic, and green onions.
- Heat oil until smoking, then carefully pour over the ingredients. Stir to combine.
Assemble:
- Drain the potato noodles and place them in a clean bowl.
- Toss with the chili oil and cilantro until well-coated. Serve warm!