These spicy potato noodles are thick, bouncy, and chewy, coated in a garlicky, savory, tangy, and mildly spicy chili oil sauce. The dish is incredibly delicious and perfectly addictive, especially with a sprinkle of fresh cilantro! It’s a fun and easy recipe for weeknight dinners and pairs wonderfully with chicken karaage, Taiwanese fried chicken, or Chinese smashed cucumber salad.

Table of Contents

Ingredient Notes

For the Potato Noodles:

Potatoes & Potato Starch: Traditional potato noodles use only potato starch, but we’ve added potatoes for extra flavor and to avoid using a whole bag of starch. The starch gives the noodles their bounce and chew, while the potatoes add a mild potato flavor. You can find potato starch at most Asian markets.
Water: Use warm water to help keep the dough pliable.
Salt: Season the noodles for extra flavor.

For the Chili Oil Sauce:

Soy Sauce: Regular soy sauce works best, but if using low-sodium soy sauce, add a pinch of salt.
Chinese Black Vinegar: This vinegar is fragrant, tangy, and milder than white vinegar, with a subtle sweetness and caramelized flavor.
Gochugaru: Korean red pepper flakes, used in many dishes like kimchi and tteokbokki. You can substitute with Chinese red pepper flakes.
Sugar & Salt: To balance the sauce.
Garlic & Green Onion: Aromatics that bring out the savory flavor of the sauce.
Oil: Any neutral oil like avocado, sunflower, or canola oil works well.
Cilantro: This fresh herb isn’t part of the sauce but adds a burst of freshness when sprinkled over the finished dish.

How to Make Spicy Potato Noodles

1. Prepare the Potato Noodles:

Boil the Potatoes: Place the potatoes in a pot of boiling water and cook until fork-tender (about 15 minutes). Drain well and transfer to a mixing bowl.
Make the Dough: Add salt to the hot potatoes and mash them as finely as possible. Mix in potato starch and knead until it becomes a smooth dough. Add warm water as needed to help the dough come together.

2. Shape the Noodles:

Divide the dough into 14 equal portions, covering unused portions with a damp towel.
Roll each piece into a ½-inch thick noodle or rope. Work quickly to avoid the dough cooling and becoming brittle.

3. Cook the Noodles:

Bring a pot of water to a boil. Gently add the noodles one at a time, ensuring they are fully submerged. Stir gently to avoid sticking.
Once the noodles float to the surface, cook for another minute, then strain and cool them under cold water.

4. Prepare the Chili Oil Sauce:

In a heatproof bowl, combine soy sauce, Chinese black vinegar, gochugaru, sugar, salt, garlic, and green onion.
Heat the oil until it begins to smoke, then carefully pour it over the ingredients in the bowl. Stir to combine.

5. Assemble the Dish:

Drain the noodles well and place them in a large bowl or plate. Pour the chili oil sauce over the noodles and toss well to coat evenly. Sprinkle with chopped cilantro and serve warm.

Recipe Tips

Work with Hot Dough: The dough is easier to handle when it’s hot. Kneading it while warm helps prevent it from cracking.
Use a Wide Pot: A wide pot ensures the noodles cook evenly and remain submerged. This also prevents the noodles from curling too much, which makes them fragile as they cool.
Cook Noodles as You Roll Them: If the dough cools too much and becomes brittle, it’s better to cook the noodles immediately after rolling. This prevents breakage.
Cover Unused Dough: Keep unused dough covered with a damp towel to prevent it from drying out.

Storage & Reheating

Storage:
Freshly made noodles have the best texture, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating:

Microwave the noodles for a few minutes until soft and chewy. Keep them loosely covered while reheating.
If the noodles are not already coated in sauce, you can reheat them by simmering in hot water until tender again.

Frequently Asked Questions

What do potato noodles taste like?
The noodles themselves have a mild potato flavor, while the chili sauce provides the main kick of garlicky, spicy, and tangy flavors.

Can I use cornstarch instead of potato starch?
We recommend using potato starch for the signature chewy, bouncy texture. Cornstarch won’t provide the same results.

What can I use if I can’t find Chinese black vinegar?
If Chinese black vinegar isn’t available, substitute with white or rice vinegar. Use about ½ tablespoon less, as these are more potent.

Enjoy this addictive, spicy, and chewy noodle dish that’s sure to please everyone at the table!

Spicy Potato Noodles

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

These spicy potato noodles are thick, chewy, and bouncy, coated in a flavorful chili oil sauce that’s garlicky, savory, tangy, and just the right amount of spicy. They’re incredibly addictive, especially with a garnish of fresh cilantro! This dish is perfect for a fun weeknight dinner and pairs wonderfully with crispy chicken karaage, Taiwanese fried chicken, or a refreshing Chinese smashed cucumber salad.

Ingredients

For the Potato Noodles:
1.1 pounds russet potatoes (peeled and cut into 1-inch pieces, gold potatoes are also fine)
½ teaspoon salt
1½ cups potato starch
½ cup warm water
For the Chili Oil:
2 tablespoons soy sauce (regular)
2 tablespoons Chinese black vinegar
2 tablespoons gochugaru (coarse or fine ground, or substitute with Chinese chili powder)
1¼ teaspoons granulated sugar
⅛ teaspoon salt
2 tablespoons garlic (minced)
1 stalk green onion (sliced)
3 tablespoons neutral oil (such as avocado, sunflower, or grapeseed)
⅓ cup cilantro (roughly chopped)

Directions

Cook the Potatoes:
Bring a pot of water to a boil. Add the cut potatoes and cook until fork-tender, about 10-15 minutes. Drain well.
Make the Dough:
Place the cooked potatoes into a heatproof mixing bowl. Add salt and mash until smooth with no chunks remaining.
While the mashed potatoes are still hot, mix in the potato starch until fully combined. If the dough is cool enough to handle, knead it until smooth and cohesive. Tip: Working with warm dough helps keep it pliable and easier to shape.
Add warm water to the dough and mix until it’s absorbed and forms a smooth, pliable dough.
Shape the Potato Noodles:
Bring a pot of water to a boil, and set up a noodle-making station close to the pot. Prepare a large bowl of cold water.
Divide the dough into 14 equal portions, keeping the dough covered with a damp towel when not in use.
Roll each portion into a ½-inch thick noodle.
Carefully drop the noodles into the boiling water, one at a time, ensuring they’re fully submerged. Stir gently to prevent sticking.
When the noodles float to the surface, cook for an additional minute. Then transfer the noodles into the bowl of cold water to cool. Repeat with the remaining dough.
Make the Chili Oil:
In a heatproof bowl, combine soy sauce, Chinese black vinegar, gochugaru, sugar, salt, garlic, and green onion.
Heat the oil in a small pan until it starts to smoke. Carefully pour the hot oil over the ingredients in the bowl. Once the oil settles, stir the chili oil to mix well.