Description
Enjoy these delicious and addictive spicy potato noodles coated in a garlicky, savory, and mildly spicy chili oil sauce, perfect for a weeknight dinner. Pair with chicken karaage or Taiwanese fried chicken and Chinese smashed cucumber salad for a flavorful meal!
Ingredients
For the potato noodles:
- 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
For the chili oil:
- 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
Instructions
- Cook the potato: Place the cut potatoes in boiling water and cook until fork-tender, about 10-15 minutes.
- Make the dough: Drain cooked potatoes, mash with salt, add potato starch, knead until cohesive, then add water and mix into a smooth dough.
- Make the potato noodles: Divide dough, roll into noodles, cook in boiling water, then cool in cold water.
- Make the chili oil: Heat oil until smoking, pour over ingredients in a bowl, stir.
- Assembly: Drain noodles, add chili oil and cilantro, mix well. Serve warm!
Notes
- Work quickly with the dough while warm for best results.
- Refer to the post for step-by-step photos, tips, storage, and FAQs.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boiling, Mixing, Kneading, Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 581 kcal
- Sugar: 6.3 g
- Sodium: 1299.1 mg
- Fat: 15.2 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 13.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 103.6 g
- Fiber: 9.1 g
- Protein: 11.5 g
- Cholesterol: 0 mg
