Description
Spicy Potato Noodles is a delightful and unique dish featuring homemade noodles crafted from russet potatoes and potato starch. These chewy, tender noodles are subtly flavored with a zesty chili oil made from soy sauce, Chinese black vinegar, gochugaru chili powder, garlic, and fresh herbs. Perfectly boiled and tossed in the spicy sauce, this recipe offers a comforting, slightly spicy, and flavorful meal that highlights the natural starchiness of potatoes with an exciting Asian-inspired kick.
Ingredients
Potato Noodles
- 1.1 pounds russet potatoes (peeled and cut into 1-inch pieces; gold potato can be used)
- ½ teaspoon salt
- 1½ cup 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 chili powder; alternatively Chinese chili powder)
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons garlic (minced)
- 1 stalk green onion (sliced)
- 3 tablespoons neutral oil (such as avocado, sunflower, or grapeseed oil)
- ⅓ cup cilantro (roughly chopped)
Instructions
- Cook the Potato: Place the peeled and cut potato pieces into a pot of boiling water and cook until they are fork tender, about 10 to 15 minutes. This ensures the potatoes are soft enough to mash thoroughly for the dough.
- 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 there are no visible chunks remaining.
- Knead with Potato Starch: While the mashed potatoes are still hot, add the potato starch and mix until thoroughly combined. If the dough is cool enough to handle, knead it until it becomes cohesive. The warmth helps gelatinize the starch, making the dough stretchier and easier to shape.
- Add Water: Gradually add the warm water to the dough, mixing continuously until the water is fully absorbed and an almost smooth, pliable dough forms. The dough will not be very stretchy but should be manageable for shaping, especially while warm.
- Prepare for Noodle Making: Bring a pot of water to a boil and set up your noodle-making station close to the cooking pot. Additionally, prepare a large bowl of cold water for cooling noodles after cooking.
- Shape the Noodles: Divide the dough into 14 equal pieces. Keep unused portions covered with a damp towel to prevent drying out. Roll each piece into a thick noodle about ½ inch in diameter. Work with one piece at a time.
- Cook the Noodles: Gently place the noodles into the boiling water without overcrowding, ensuring they are fully submerged to avoid breakage. Stir gently after adding.
- Finish Cooking: Allow the noodles to float to the top, then cook for an additional minute. Remove with a slotted spoon and immediately transfer them to the bowl of cold water to stop the cooking and firm up the texture. Repeat for all noodle pieces.
- Make the Chili Oil: In a heatproof bowl, combine all chili oil ingredients except the oil and cilantro. Heat the neutral oil in a small pan until it starts to smoke, then carefully pour it over the chili mixture in the bowl. Once the sizzling settles, stir to combine the flavors.
- Assemble and Serve: Drain the chilled potato noodles thoroughly and place them in a large clean bowl. Pour the prepared chili oil over the noodles and add the chopped cilantro. Toss gently to coat the noodles evenly with the sauce. Serve warm for best flavor and texture.
Notes
- Work quickly while the potato dough is warm to make shaping easier.
- Keep unused dough pieces covered with a damp towel to prevent drying.
- Ensure noodles are fully submerged while boiling to avoid breaking.
- Use neutral oil with a high smoke point for the chili oil to bring out the flavors without burning.
- The dish can be adjusted in spiciness by changing the amount of gochugaru or chili powder.
- This recipe yields tender, chewy noodles different from wheat-based noodles with a unique potato flavor.
