Spicy Potato Noodles

Why Make This Recipe

Spicy Potato Noodles are a unique and delicious dish that combines the comfort of soft, chewy noodles with a kick of spiciness. If you love trying different kinds of noodles or are looking for a tasty vegetarian option, this recipe is perfect for you. The flavors come together beautifully, making it an exciting addition to your meal rotation. Plus, it’s a fun dish to make that will impress your family or guests!

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 water (warm)
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 and cook until fork tender, about 10 to 15 minutes.
2. Make the dough: Once the potato is cooked, drain well and place in a heatproof mixing bowl. Add the salt and mash the potato with a fork until no more chunks are visible.
3. While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is not too hot for you, knead it until cohesive. This helps keep the dough pliable.
4. Add the warm water and mix until absorbed and an almost smooth dough forms. The dough won’t be stretchy like bread dough, but it will be pliable enough for shaping.
5. Make the potato noodles: Bring a pot of water to boil and prepare a large bowl of cold water.
6. Divide the dough into 14 equal pieces. Keep covered with a damp towel when not in use.
7. Working with one piece at a time, roll each into ½ inch thick noodles.
8. Gently place the noodles into the boiling water without overcrowding. Stir gently. Allow the noodles to float to the top, then cook for an extra minute. Remove and place in the bowl of cold water. Repeat with remaining dough.
9. Make the chili oil: In a heatproof bowl, combine all ingredients for the chili oil except the oil and cilantro. Heat the oil in a small pan until it starts to smoke, then carefully pour it over the ingredients in the bowl. Stir once the oil settles.
10. Assembly: Drain the potato noodles and place in a clean bowl. Add the chili oil and chopped cilantro, then mix until well coated. Enjoy while warm!

How to Serve Spicy Potato Noodles

Spicy Potato Noodles can be served right away as a main dish or as an appetizer. They go well with grilled meats or can be enjoyed on their own. Consider adding some extra green onions or sesame seeds on top for extra flavor and texture.

How to Store Spicy Potato Noodles

If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply steam them or toss them in a hot pan with a little oil until warmed through. Avoid microwaving as it can make them too soft.

Tips to Make Spicy Potato Noodles

• Make sure to keep the potato dough warm while you are shaping the noodles; it helps keep the dough pliable.
• Adjust the spice level by adding more or less gochugaru to suit your taste.
• Experiment with different toppings, such as sesame seeds or crushed peanuts, for added crunch.

Variation

You can add cooked vegetables to the noodles for additional flavor and nutrition, such as bell peppers, carrots, or bok choy. These can either be tossed with the noodles at the end or stir-fried separately.

FAQs

1. 
   

   Can I use regular flour instead of potato starch?
   No, potato starch is necessary for the texture of these noodles. Regular flour will not give the same chewy texture.

   
   
2. 
   

   Are these noodles gluten-free?
   Yes, as long as you use gluten-free soy sauce and double-check if the other ingredients are gluten-free, this recipe can be made gluten-free.

   
   
3. 
   

   How spicy are these noodles?
   The spice level depends on the amount of gochugaru you use. You can start with a smaller amount and add more to your liking.

   
   

Spicy Potato Noodles

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Delicious and chewy potato noodles with a spicy kick, perfect for a unique vegetarian dish.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1.1 pounds russet potato, peeled and cut into 1-inch pieces
• ½ teaspoon salt
• 1½ cups potato starch
• ½ cup warm water
• 2 tablespoons regular soy sauce
• 2 tablespoons Chinese black vinegar
• 2 tablespoons gochugaru (coarse)
• 1¼ teaspoons granulated sugar
• ⅛ teaspoon salt
• 2 tablespoons garlic, minced
• 1 stalk green onion, sliced
• 3 tablespoons neutral oil (avocado, sunflower, or grapeseed)
• ⅓ cup cilantro, roughly chopped

Instructions

1. Cook the potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
2. Make the dough: Once the potato is cooked, drain well and place in a heatproof mixing bowl. Add the salt and mash the potato with a fork until no more chunks are visible.
3. Add the potato starch and mix until well combined. Knead until cohesive.
4. Mix in the warm water until absorbed and an almost smooth dough forms.
5. Make the potato noodles: Bring a pot of water to boil and prepare a bowl of cold water.
6. Divide the dough into 14 equal pieces, keeping covered with a damp towel.
7. Roll each piece into ½ inch thick noodles.
8. Place the noodles in boiling water without overcrowding. Stir gently. Allow to float, cook for an extra minute, then place in cold water.
9. Make the chili oil: In a bowl, combine all chili oil ingredients except the oil and cilantro. Heat the oil until smoking, then pour over the bowl ingredients and stir.
10. Drain the potato noodles and place in a bowl. Add the chili oil and cilantro, then mix until well coated. Enjoy while warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by steaming or tossing in a hot pan. Avoid microwaving as it can make them too soft.

• Author: aymane-mouraigmail-com-2
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Asian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg

Keywords: potato noodles, spicy, vegetarian, Asian cuisine, noodle recipe