Spicy Potato Noodles offer a delightful twist on traditional noodles, bringing together the comforting texture of potatoes and a spicy kick. This dish is not only easy to prepare, but it also bursts with flavor, making it a satisfying meal any time of the day.
Table of Contents
Why make this recipe
Making Spicy Potato Noodles at home allows you to customize the level of spice to your liking while enjoying a unique texture. The combination of potatoes and spices creates a dish that is both hearty and satisfying. It’s perfect for those looking to explore new flavors or for anyone craving a comforting noodle dish with an exciting flair.
How to make Spicy Potato Noodles
Ingredients:
- 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 water (warm)
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse) (or fine ground, or 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)
Directions:
- Cook the potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
- Make the dough: Once the potatoes are cooked, drain well and place them into a heatproof mixing bowl. Add the salt and mash the potatoes with a fork until no more chunks are visible.
- While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is not too hot for you, start kneading it until cohesive. This step is important to keep the dough pliable. The heat from the potato helps to cook the starch, making it stretchier and easier to shape.
- Add the water and mix the dough until the water is absorbed and an almost smooth dough forms. It should be pliable enough for shaping.
- Make the potato noodles: Bring a pot of water to a boil. Prepare a large bowl of cold water. Divide the dough into 14 equal pieces, keeping them covered with a damp towel when not in use. Roll each piece of dough into ½ inch thick noodles.
- Gently place the potato noodles into the boiling water, ensuring not to overcrowd the pot. Carefully stir the noodles after adding them.
- Allow the noodles to cool until they float to the top, then cook for an additional minute. Remove the noodles and place them into the bowl of cold water. Repeat with the remaining dough.
- Make the chili oil: In a heatproof bowl, add all ingredients for the chili oil except the oil and cilantro. Heat the oil until it starts to smoke and carefully pour it over the ingredients in the bowl. Stir the chili oil once it has settled down.
- Assembly: Drain the potato noodles well and place them into a large clean bowl. Add the prepared chili oil and chopped cilantro, mixing until the noodles are well coated. Enjoy while warm!
Spicy Potato Noodles
A delightful twist on traditional noodles, featuring the comforting texture of potatoes with a spicy kick.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1.1 pounds russet potato (peeled and cut into 1 inch pieces)
- ½ teaspoon salt
- 1½ cup potato starch
- ½ cup warm water
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse or fine)
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons garlic (minced)
- 1 stalk green onion (sliced)
- 3 tablespoons neutral oil (e.g., avocado, sunflower, grapeseed)
- ⅓ cup cilantro (roughly chopped)
Instructions
- Cook the potatoes in boiling water until fork tender, about 10 to 15 minutes. Drain well.
- In a heatproof mixing bowl, mash the drained potatoes with salt until no chunks remain.
- Add potato starch to the mashed potatoes and mix until combined, then knead until cohesive.
- Add warm water and mix until a smooth, pliable dough forms.
- Divide the dough into 14 pieces, rolling each into ½ inch thick noodles.
- Boil a pot of water and gently place the noodles in, stirring to prevent sticking. Cook until they float, then for an additional minute.
- Transfer cooked noodles to a bowl of cold water. Repeat with remaining dough.
- For the chili oil, combine all seasoning ingredients in a bowl except for the oil and cilantro. Heat oil until it smokes, then pour over the bowl ingredients. Stir once settled.
- Drain the noodles and combine them with chili oil and chopped cilantro, mixing well. Serve warm.
Notes
To store, let noodles cool completely in an airtight container for up to 3 days. Reheat with a splash of water to keep moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
How to serve Spicy Potato Noodles
Spicy Potato Noodles can be served as a main dish or a side. Pair them with stir-fried vegetables or your choice of protein for a complete meal, much like I did in this Chicken with Buttered Noodles. You can also garnish them with extra cilantro or sliced green onions for added freshness and flavor.
How to store Spicy Potato Noodles
To store Spicy Potato Noodles, allow them to cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply warm them in a pan over low heat or in the microwave, adding a splash of water to keep them moist.
Tips to make Spicy Potato Noodles
- Make sure to keep the dough covered while working to prevent it from drying out.
- For a spicier kick, adjust the amount of gochugaru to your preference.
- Ensure the water is at a rolling boil before adding the noodles to prevent sticking.
Variations
You can experiment with different types of spices or add vegetables to the noodle dough for extra flavor and nutrition. Try adding chopped spinach or kale, or even incorporating flavorings like garlic powder or onion powder into the dough.
FAQs
1. Can I use sweet potatoes instead of russet potatoes? Yes, you can use sweet potatoes, but the texture and flavor will change slightly.
2. Is there a gluten-free version of this recipe? Yes, this recipe is naturally gluten-free since it uses potato starch.
3. How spicy are these noodles? The spice level can be adjusted based on the amount of gochugaru used. Start with a smaller amount if you prefer milder noodles.
Conclusion
Spicy Potato Noodles are a fantastic dish that combines unique textures and bold flavors. With simple ingredients and straightforward steps, you can whip up this spicy sensation in no time. Enjoy it as a main dish or as a perfect side, and delight in the warmth and comfort it brings to your table.
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