Name: Spicy Potato Noodles Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1.1 pounds russet potato, peeled and cut into 1-inch pieces (gold potato is fine too); 1/2 teaspoon salt; 1 1/2 cups potato starch; 1/2 cup warm water; 2 tablespoons regular soy sauce; 2 tablespoons Chinese black vinegar; 2 tablespoons gochugaru (coarse) or fine ground (or Chinese chili powder); 1 1/4 teaspoons granulated sugar; 1/8 teaspoon salt; 2 tablespoons garlic, minced; 1 stalk green onion, sliced; 3 tablespoons oil (any neutral oil such as avocado, sunflower, grapeseed, etc); 1/3 cup cilantro, roughly chopped

Jump to Recipe· 4.8 from 27 reviews

If you love chewy, bouncy noodles with an irresistible kick, Spicy Potato Noodles might just become your next obsession. Imagine thick, hand-rolled potato noodles— each one delightfully tender—swimming in a garlicky, chili-spiked sauce that’s tangy, savory, and fragrant with fresh cilantro. They’re bold and satisfying, offering rustic comfort and plenty of flavor, perfect for weeknight dinners or to impress your friends at a cozy gathering. With every slurpy bite, these Spicy Potato Noodles bring fun, texture, and just the right amount of heat to the table.

Spicy Potato Noodles Recipe - Recipe Image

Ingredients You’ll Need

What makes Spicy Potato Noodles so special is how a handful of humble ingredients come together to create something unforgettable. Each element brings unique texture, spice, savoriness, or a pop of color — and together, they make this noodle dish truly shine.

Russet or Gold Potatoes: These give your noodles a wonderful chewiness and mild potato flavor as the base of the dough.
Salt: Just a touch enhances the natural flavor of the potatoes and balances the sauce.
Potato Starch: Key for that delightfully stretchy, bouncy noodle texture—it’s what sets these apart from wheat noodles.
Warm Water: Hydrates the dough for kneading and helps bring everything together smoothly.
Soy Sauce: Adds savory depth and umami to the spicy chili oil, rounding out the sauce flavor.
Chinese Black Vinegar: Brings a delicious tang and complexity, contrasting with the heat of the chili.
Gochugaru or Chinese Chili Powder: Infuses the noodles with just the right amount of spice and beautiful red color.
Granulated Sugar: A small amount balances the heat and acidity for a well-rounded sauce.
Garlic (minced): Essential for that garlicky punch; heaping spoons make the sauce shine.
Green Onion: Delivers fresh sharpness and a subtle crunch that brightens the dish.
Neutral Oil (such as avocado or grapeseed): Used to bloom the chili and aromatics, bringing the sauce to life.
Cilantro (roughly chopped): The vibrant, herby finish that makes every bite pop—don’t skip it unless you absolutely must!

How to Make Spicy Potato Noodles

Step 1: Boil the Potatoes

Start by peeling and chopping your potatoes into one-inch chunks, then drop them into a pot of boiling water. Let them cook until they’re completely fork-tender, usually 10 to 15 minutes. This is the secret to those dreamy, pillowy noodles—cooking the potatoes just right makes everything smoother later on.

Step 2: Make the Dough

Once your potatoes are soft, drain them thoroughly and transfer to a heatproof mixing bowl. Immediately mash with salt until not a single lump remains. While the potatoes are still warm, sprinkle in the potato starch and start mixing; the residual heat is key for a stretchy, workable dough. Add warm water, mixing well, until you have a smooth, pliable dough that’s easy to shape, not sticky or crumbly—if the dough cools too much, it can get a little tricky, so work swiftly!

Step 3: Shape the Noodles

Set up your noodle-rolling station near the stove and get a big bowl of cold water ready for later. Divide the dough into about 14 pieces, keeping unused dough covered with a damp towel to keep it soft. Take a piece and roll it into a ½-inch-thick rope for that signature thick, chewy bite. Don’t worry about making them perfectly uniform—rustic shapes add to their charm!

Step 4: Cook the Potato Noodles

Bring a large pot of water to a boil again. Working in batches, gently add the shaped noodles, making sure they’re fully submerged. Nudge them gently so they don’t stick to the bottom. As soon as they float, let them cook for another minute. Scoop the noodles out with a slotted spoon and plunge them directly into the bowl of cold water to lock in their springy texture. Repeat until they’re all cooked.

Step 5: Make the Spicy Chili Oil

While the noodles cool off, assemble your sauce in a heatproof bowl: soy sauce, black vinegar, gochugaru (or chili powder), sugar, minced garlic, green onion, and a tiny pinch of salt. Heat the neutral oil in a small pan until it just starts to smoke, then pour it right over your chili mixture. The magic happens instantly—the heat blooms all the flavors and aromas. Stir well, and you’ll see that deep, vibrant red sauce come to life.

Step 6: Assemble the Spicy Potato Noodles

Drain your cooked noodles thoroughly and transfer to a clean large bowl. Pour over the homemade chili oil and the fresh, chopped cilantro. Give everything a generous toss so each noodle is deliciously coated in spicy, tangy goodness. Serve immediately and dig in while the noodles are still warm and bouncy!

How to Serve Spicy Potato Noodles

Garnishes

No Spicy Potato Noodles are complete without a final flourish of fresh cilantro and maybe an extra sprinkle of green onion. If you love heat, add a touch more gochugaru or red chili flakes on top. For a nutty crunch, a few toasted sesame seeds go a long way, and if you want a little zing, a squeeze of lime will brighten everything up beautifully.

Side Dishes

These chewy noodles are a party on their own but pair like a dream with crispy chicken karaage, Taiwanese fried chicken, or a refreshing Chinese smashed cucumber salad. The spicy, starchy main dish soaks up flavors from savory, meaty sides, while crunchy or cool veggie dishes offer perfect balance.

Creative Ways to Present

Serve Spicy Potato Noodles in wide bowls for maximum slurp-ability or portion them into smaller cups for party appetizers. Arrange them over a bed of crisp lettuce for extra color or top with a jammy soft-boiled egg for a ramen-inspired twist. If you’re feeling playful, build a noodle bar and set out extra chili oil, herbs, and crunchy toppings so everyone can zhuzh up their own bowl.

Make Ahead and Storage

Storing Leftovers

If you have leftover Spicy Potato Noodles, pop them in an airtight container and keep them in the fridge for up to 2 days. The noodles may absorb a bit of sauce and soften, but they still deliver loads of flavor and satisfying texture.

Freezing

For longer storage, the best way is to freeze the uncooked, shaped potato noodles. Lay them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. When you’re ready to eat, boil straight from frozen—no need to thaw! Cooked noodles don’t freeze quite as well, as their texture can become a touch brittle.

Reheating

Leftover noodles can be reheated in a microwave or with a quick sauté in a nonstick pan with a splash of water or extra sauce to loosen things up. Just reheat gently until warm, so they don’t get overly soft or break apart.

FAQs

Can I make Spicy Potato Noodles gluten-free?

Absolutely! Since the noodle dough is completely gluten-free already, just double-check your soy sauce and vinegar for hidden gluten. Tamari or a certified gluten-free soy sauce works perfectly for the chili oil.

Why did my potato noodles turn out brittle or crack?

Potato dough is most pliable while warm. If it cools down too much before shaping or cooking, it can lose its stretch and become brittle. Shape and cook the noodles while the dough is still soft and warm for the best, chewiest results.

What can I use if I can’t find gochugaru?

No gochugaru? No problem! You can substitute with regular Chinese chili powder, Korean chili flakes, or even a blend of paprika and cayenne (though you may need to adjust the heat level to taste). Just be sure to use a chili you enjoy and start with less if you prefer mild spice.

How do I stop the noodles from sticking together?

Once cooked, immediately transfer the noodles to cold water, then toss them gently with a bit of oil before saucing. This prevents them from clumping and keeps each noodle perfectly separated and bouncy.

Can I prep any part of Spicy Potato Noodles in advance?

Definitely! Mash your potatoes and mix the dough ahead, then wrap tightly and refrigerate until you’re ready to roll and cook the noodles. You can also have your chili oil ready in advance for a lightning-fast assembly when hunger strikes.

Final Thoughts

There’s something magical about making Spicy Potato Noodles from scratch—the process is fun, the flavors are bold, and the cozy, chewy noodles keep everyone coming back for seconds. I hope this recipe becomes a kitchen favorite you’ll want to whip up again and again. Try it soon and let your taste buds dance!