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Spicy Potato Noodles Recipe

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4 from 11 reviews

These Spicy Potato Noodles are a unique and delicious Korean-inspired dish featuring handmade noodles from russet potatoes, tossed in a vibrant and flavorful chili oil made with soy sauce, black vinegar, gochugaru, garlic, and fresh herbs. The noodles are boiled until tender yet chewy, then coated in a spicy, tangy, and aromatic sauce, perfect as a light lunch or dinner option with a delightful kick.

Ingredients

Main Ingredients

  • 1.1 pounds russet potato (peeled and cut into 1 inch pieces; gold potato is fine too)
  • ½ teaspoon salt
  • 1½ cups potato starch
  • ½ cup warm water

Chili Oil Sauce

  • 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 neutral oil (avocado, sunflower, grapeseed, etc.)
  • 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: Drain the cooked potatoes well and place them into a heatproof mixing bowl. Add ½ teaspoon salt and mash the potatoes with a fork until no chunks remain.
  3. Knead the dough: While the mashed potatoes are still hot, add 1½ cups potato starch and mix well. When the dough is cool enough to handle, knead it until cohesive and pliable. The heat helps gelatinize the starch, making the dough stretchy and easier to shape.
  4. Incorporate water: Add ½ cup warm water gradually and mix until absorbed and an almost smooth dough forms. The dough will be pliable but not stretchy like bread dough.
  5. Prepare for noodle making: Bring a large pot of water to a boil and set up your noodle station nearby with a large bowl of cold water for cooling the noodles after cooking.
  6. Shape the noodles: Divide the dough into 14 equal pieces, keeping the remainder covered with a damp towel to prevent drying out. Roll each piece into noodles about ½ inch thick.
  7. Cook the noodles: Gently place the potato noodles into the boiling water in batches, ensuring they are fully submerged to prevent breaking. Stir gently after adding.
  8. Finish cooking noodles: Once the noodles float to the surface, cook them for an additional minute, then remove and immediately transfer to the cold water bowl. Repeat with all noodles.
  9. Make the chili oil: In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the neutral oil in a small pan until it starts to smoke, then carefully pour the hot oil over the ingredients. Stir once the oil settles.
  10. Assemble the dish: Drain the potato noodles thoroughly and place into a large clean bowl. Add the prepared chili oil and chopped cilantro. Toss well until noodles are evenly coated. Serve warm and enjoy!

Notes

  • Use warm water to help bind the dough and make it more pliable for easier noodle shaping.
  • Keep unused dough covered with a damp towel to prevent drying out while working.
  • Do not overcrowd the boiling water to prevent noodles from sticking and breaking.
  • The heat from the cooked potato starch gelatinizing the dough is key for texture and workability.
  • Adjust the amount of gochugaru or chili powder to tailor the spice level to your preference.
  • Serve immediately after tossing with chili oil for the best flavor and texture.

Find it online: http://bitezly.com/spicy-potato-noodles/