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.

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.

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.

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.

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.

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!