If you’re a fan of spicy dishes with a hint of Asian flavors, then you’re in for a treat! Today, I’m going to share with you my recipe for Spicy Potato Noodles that will leave you craving for more.
This dish not only satisfies your taste buds with its bold and fiery flavors but also packs a nutritious punch with the inclusion of potatoes.
Join me on this culinary adventure as we explore the ingredients, step by step process, recipe notes, variations, and answer some frequently asked questions. So, let’s dive in!
As a lover of potatoes, I’m always exploring different ways to incorporate them into my recipes. Their versatility is unmatched, and in this Spicy Potato Noodles dish, they add a satisfying texture and absorb the flavors of the sauce beautifully.
To ensure that the noodles have the perfect consistency, I used russet potatoes, which are starchy and hold up well during cooking.
The salt enhances the flavor of the potatoes, while the potato starch acts as a binding agent, giving the noodles a chewy and irresistible texture.
The warm water is used to bring the ingredients together and create a smooth dough that can be easily formed into noodles. Now that we’ve got our ingredients covered, let’s move on to the step-by-step process.
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Ingredients:
For the Potato Noodles:
- Russet Potato (or Gold Potato): I choose russet or gold potatoes because they have a starchy texture, perfect for creating the noodle-like consistency. This forms the base of the dish.
- Salt: Salt is added to enhance the natural flavor of the potatoes, providing a savory balance to the dish.
- Potato Starch: Potato starch contributes to the noodles’ texture, helping to bind them together and create a chewy yet tender bite.
- Warm Water: Warm water is used to help dissolve the salt and potato starch, forming a cohesive mixture for the noodles.
For the Chili Oil:
- Low-Sodium Soy Sauce: Low-sodium soy sauce adds a savory and umami-rich element to the chili oil, enhancing the overall flavor profile.
- Chinese Black Vinegar: Chinese black vinegar provides a tangy and slightly sweet undertone to the chili oil, balancing the heat.
- Gochugaru (or Chinese Chili Powder): Gochugaru, with its coarse or fine ground texture, brings the heat and vibrant red color to the chili oil.
- Red Chili Pepper: Freshly chopped red chili pepper intensifies the spiciness of the oil, contributing to the dish’s heat level.
- Granulated Sugar or Maple Syrup: Sugar or maple syrup adds a touch of sweetness, harmonizing with the heat and creating a balanced flavor profile.
- Salt: Salt is used to season the chili oil, ensuring a well-rounded taste.
- Fresh Garlic: Minced fresh garlic infuses the oil with aromatic and pungent flavors, enhancing the overall taste.
- Chili Powder (Optional): Additional chili powder can be added for extra heat, catering to personal spice preferences.
- Green Onion: Sliced green onions bring a mild onion flavor and a fresh, crisp texture to the chili oil.
- Sesame Oil (Heated): Heated sesame oil intensifies its nutty flavor, providing a rich and aromatic base for the chili oil.
- Sesame Seeds: Sesame seeds add a delightful crunch and nuttiness to the dish, enhancing its texture.
- Cilantro: Roughly chopped cilantro contributes a fresh and herbaceous element, complementing the spicy and savory components.
Directions
Step 1: Preparing the Potato Noodles
To start, peel the russet potatoes and cut them into 1-inch pieces. This ensures even cooking and allows the potatoes to absorb the flavors more effectively. Next, bring a pot of water to a boil and add the potato pieces along with half a teaspoon of salt.
Boil the potatoes until they are tender and easily mashed with a fork, usually around 10-15 minutes. Once the potatoes are cooked, drain them and let them cool for a few minutes.
Step 2: Creating the Noodle Dough
In a large mixing bowl, combine the cooled potatoes with the potato starch. Gradually add warm water to the mixture, starting with half a cup. Use your hands or a fork to mix the ingredients together until a dough forms.
If the dough feels too dry, add a little more warm water, but be careful not to make it too wet. The dough should hold together and be pliable enough to form into noodles.
Step 3: Shaping the Noodles
Divide the dough into small portions to make the shaping process easier. Dust your work surface with some potato starch to prevent sticking. Take one portion of the dough and roll it into a thin log about the thickness of your desired noodle size.
Repeat this process with the remaining dough portions. Once all the noodles are shaped, set them aside on a parchment-lined baking sheet until it’s time to cook them.
Step 4: Cooking the Potato Noodles
Bring a large pot of water to a rolling boil. Gently drop the prepared potato noodles into the boiling water and cook them for about 3-4 minutes or until they float to the surface. Be careful not to overcrowd the pot; cook the noodles in batches if necessary. Once cooked, remove the noodles from the pot using a slotted spoon or a strainer, and transfer them to a colander to drain off any excess water.
Step 5: Preparing the Spicy Chili Oil Sauce
While the potato noodles are cooking, let’s move on to preparing the spicy chili oil sauce. In a small bowl, combine the low-sodium soy sauce, Chinese black vinegar, gochugaru (coarse or fine ground), chopped red chili pepper, granulated sugar (or maple syrup), salt, minced fresh garlic, chili powder (optional for extra heat), sliced green onion, heated sesame oil, and sesame seeds. Mix all the ingredients thoroughly until well combined.
Step 6: Assembling the Spicy Potato Noodles
Place the drained potato noodles in a large bowl and pour the prepared spicy chili oil sauce over them. Toss the noodles gently to evenly coat them with the sauce. The vibrant colors and enticing aroma will have your mouth watering in no time.
Garnish with freshly chopped cilantro for a refreshing touch and added freshness. Your Spicy Potato Noodles are now ready to be served!
Recipe Notes:
– It’s essential to use russet potatoes or any starchy variety for the noodles to hold their shape and texture during cooking.
– The potato starch can be found in most grocery stores or Asian markets. If you can’t find potato starch, you can substitute it with cornstarch, although the texture may be slightly different.
– If you prefer a milder version, adjust the amount of gochugaru (coarse or fine ground) or chili powder according to your spice tolerance.
– Feel free to experiment with the garnishes by adding chopped peanuts, bean sprouts, or even a squeeze of lime for a tangy twist.
Nutrition Information
One serving of spicy potato noodles contains approximately:
• Calories: 300
• Total fat: 8g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 580mg
• Total carbohydrates: 49g
• Dietary fiber: 4g
• Sugars: 4g
• Protein: 7g
Recipe Variations:
– Vegetarian Variation: If you prefer a vegetarian version, omit the low-sodium soy sauce and substitute it with tamari or liquid aminos.
– Protein Additions: To add some protein to your dish, you can incorporate cooked shrimp, chicken, or tofu along with the potato noodles. Simply sauté them separately and combine with the noodles before tossing them in the spicy chili oil sauce.
Spicy Potato Noodles Recipe
Equipment
- bowl
Ingredients
For the potato noodles:
- 1 pound 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
For the chili oil:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoons gochugaru coarse or fine ground (or Chinese chili powder)
- 1 tsp red chili pepper chopped
- 1¼ teaspoons granulated sugar or maple syrup
- ⅛ teaspoon salt
- 2 tablespoons fresh garlic minced
- 1-2 tsp chili powder optional
- 1 stalk green onion sliced
- 2 Tbsp sesame oil heated
- 1 tsp sesame seeds
- ⅓ cup cilantro roughly chopped
Instructions
Step 1: Preparing The Potato Noodles
- To start, peel the russet potatoes and cut them into 1-inch pieces. This ensures even cooking and allows the potatoes to absorb the flavors more effectively. Next, bring a pot of water to a boil and add the potato pieces along with half a teaspoon of salt.
- Boil the potatoes until they are tender and easily mashed with a fork, usually around 10-15 minutes. Once the potatoes are cooked, drain them and let them cool for a few minutes.
Step 2: Creating The Noodle Dough
- In a large mixing bowl, combine the cooled potatoes with the potato starch. Gradually add warm water to the mixture, starting with half a cup. Use your hands or a fork to mix the ingredients together until a dough forms.
- If the dough feels too dry, add a little more warm water, but be careful not to make it too wet. The dough should hold together and be pliable enough to form into noodles.
Step 3: Shaping The Noodles
- Divide the dough into small portions to make the shaping process easier. Dust your work surface with some potato starch to prevent sticking. Take one portion of the dough and roll it into a thin log about the thickness of your desired noodle size.
- Repeat this process with the remaining dough portions. Once all the noodles are shaped, set them aside on a parchment-lined baking sheet until it’s time to cook them.
Step 4: Cooking The Potato Noodles
- Bring a large pot of water to a rolling boil. Gently drop the prepared potato noodles into the boiling water and cook them for about 3-4 minutes or until they float to the surface. Be careful not to overcrowd the pot; cook the noodles in batches if necessary. Once cooked, remove the noodles from the pot using a slotted spoon or a strainer, and transfer them to a colander to drain off any excess water.
Step 5: Preparing The Spicy Chili Oil Sauce
- While the potato noodles are cooking, let’s move on to preparing the spicy chili oil sauce. In a small bowl, combine the low-sodium soy sauce, Chinese black vinegar, gochugaru (coarse or fine ground), chopped red chili pepper, granulated sugar (or maple syrup), salt, minced fresh garlic, chili powder (optional for extra heat), sliced green onion, heated sesame oil, and sesame seeds. Mix all the ingredients thoroughly until well combined.
Step 6: Assembling The Spicy Potato Noodles
- Place the drained potato noodles in a large bowl and pour the prepared spicy chili oil sauce over them. Toss the noodles gently to evenly coat them with the sauce. The vibrant colors and enticing aroma will have your mouth watering in no time.
- Garnish with freshly chopped cilantro for a refreshing touch and added freshness. Your Spicy Potato Noodles are now ready to be served!
Notes
- – It’s essential to use russet potatoes or any starchy variety for the noodles to hold their shape and texture during cooking.
- – The potato starch can be found in most grocery stores or Asian markets. If you can’t find potato starch, you can substitute it with cornstarch, although the texture may be slightly different.
- – If you prefer a milder version, adjust the amount of gochugaru (coarse or fine ground) or chili powder according to your spice tolerance.
- – Feel free to experiment with the garnishes by adding chopped peanuts, bean sprouts, or even a squeeze of lime for a tangy twist.
FAQs:
1. Can I use sweet potatoes instead of russet potatoes?
While sweet potatoes are delicious, they have a higher water content and a softer texture compared to russet potatoes. This might affect the consistency and texture of the potato noodles.
2. Can I freeze the potato noodles?
Yes, you can freeze the potato noodles for later use. After shaping the noodles, place them on a parchment-lined baking sheet and freeze them until firm. Once frozen, transfer the noodles to a freezer-safe bag or container and store them for up to 2 months. To cook, directly boil the frozen noodles for an extra minute or two.
3. Can I use regular vinegar instead of Chinese black vinegar?
Chinese black vinegar adds a unique flavor to the spicy chili oil sauce. However, if you don’t have access to it, you can substitute it with balsamic vinegar or rice vinegar, although the taste might differ slightly.
4. How can I make the dish less spicy?
To reduce the spiciness of the dish, you can decrease the amount of gochugaru (coarse or fine ground) or chili powder used in the sauce. Additionally, you can omit the chopped red chili pepper if desired.
5. Can I make this dish gluten-free?
Yes, you can make this dish gluten-free by using gluten-free soy sauce or tamari instead of the low-sodium soy sauce. Ensure that the gochugaru or chili powder you use is also gluten-free.
6. Are there any substitutions for cilantro?
If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil for a similar herbaceous flavor.
Conclusion:
Congratulations! You’ve just mastered the art of making Spicy Potato Noodles, a dish bursting with flavors and textures that will satisfy even the most discerning palates.
With its combination of spicy chili oil sauce and chewy potato noodles, this recipe is a must-try for lovers of fiery Asian cuisine.
Feel free to experiment with the ingredients, adjust the spice levels according to your preference, and tailor the dish to your taste.
Whether you’re preparing it for a quick dinner or impressing your guests with your culinary skills, these Spicy Potato Noodles are guaranteed to leave everyone craving more. So, gather your ingredients and embark on this flavor-packed journey today!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more