Spicy Potato Noodles
Spicy Potato Noodles Recipe
Spicy Potato Noodles are a delightful and flavorful dish that combines the comforting taste of potatoes with a spicy kick that is sure to excite your palate. This recipe features soft, chewy potato noodles tossed in a zesty chili oil, making it the perfect meal for those who love bold flavors and unique textures.
Why Make This Recipe
This dish is not only delicious but also gluten-free, making it a great alternative for those with gluten sensitivities. The combination of soft potato noodles and spicy seasoning creates an irresistible flavor that can tantalize any taste buds. Plus, the ingredients are simple and easy to find, allowing anyone to experience this delightful dish at home.
How to Make Spicy Potato Noodles
Follow this step-by-step guide to prepare the incredible Spicy Potato Noodles:
Ingredients
- 1.1 pounds russet potatoes (peeled and cut into 1-inch pieces; gold potatoes are fine too)
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse) or fine ground 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)
- ⅓ cup cilantro (roughly chopped)
Directions
- Cook the Potatoes: Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.
- Make the Dough: Once cooked, drain the potatoes well and place them in a heatproof mixing bowl. Add the salt and mash the potatoes thoroughly until smooth.
- Combine Ingredients: While the mashed potatoes are still hot, add the potato starch and mix until well incorporated. Begin kneading the dough until it becomes cohesive.
- Add Warm Water: Gradually mix in the warm water until the dough forms and is pliable.
- Shape the Noodles: Boil a separate pot of water and cover your noodle-making station with a damp towel to keep the dough moist. Divide the dough into 14 equal pieces.
- Form each piece into ½ inch thick noodles, rolling them gently. Boil the noodles in the water, careful not to overcrowd, and stir gently.
- Allow the noodles to float to the top, then cook for an additional minute. Remove and place them in a bowl of cold water.
- Prepare the Chili Oil: In a heatproof bowl, add soy sauce, black vinegar, gochugaru, sugar, minced garlic, and sliced green onion. Heat the oil until it starts to smoke, then carefully pour it over the ingredients.
- Assemble the Dish: Drain the cooled noodle thoroughly and place them in a large bowl. Pour over the chili oil and top with chopped cilantro. Mix until the noodles are well-coated.
How to Serve Spicy Potato Noodles
Serve the Spicy Potato Noodles warm as a main dish or as a side dish. Garnish with extra cilantro and green onions for a fresh touch. This dish pairs beautifully with a crisp salad or steamed vegetables.
How to Store Spicy Potato Noodles
To store leftovers, place the noodles in an airtight container and refrigerate for up to 3 days. For longer freshness, consider freezing the noodles (uncooked) for up to a month. Reheat thoroughly before serving.
Tips to Make Spicy Potato Noodles
- Make sure your potatoes are fresh for the best texture.
- Knead the dough while it’s still warm for improved pliability.
- Adjust the chili spice level to your preference by substituting different types of chili powders.
Variations
- Vegetarian Option: Keep the dish vegetarian by substituting the soy sauce with a vegan option.
- Vegetable Add-ins: Incorporate sautéed vegetables such as bell peppers, carrots, or broccoli for added nutrition.
- Protein Boost: Add cooked chicken, beef, or tofu for a heartier meal.
FAQs
1. Can I use different types of potatoes?
Yes! While the recipe suggests russet potatoes, you can also use Yukon Gold potatoes or other varieties that mash well.
2. Can I make the noodles in advance?
Yes! You can prepare the noodles ahead of time and store them in the refrigerator, ready to be served with chili oil when you’re ready to eat.
3. What can I substitute for gochugaru?
If you don’t have gochugaru, you can use regular chili powder, though the flavor may differ slightly.
Embrace the flavors of this unique Spicy Potato Noodles recipe, and savor every bite. It’s an excellent choice for a cozy dinner or surprising guests with something special and delicious! Enjoy!
Spicy Potato Noodles
Ingredients
For the Noodles
- 1.1 pounds russet potatoes, peeled and cut into 1-inch pieces Gold potatoes are fine too.
- ½ teaspoon salt
- 1½ cups potato starch
- ½ cup warm water
For the Sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons gochugaru (coarse) or fine ground 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)
- ⅓ cup cilantro, roughly chopped
Instructions
Cook the Potatoes
- Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.
Make the Dough
- Once cooked, drain the potatoes well and place them in a heatproof mixing bowl. Add the salt and mash the potatoes thoroughly until smooth.
Combine Ingredients
- While the mashed potatoes are still hot, add the potato starch and mix until well incorporated. Begin kneading the dough until it becomes cohesive.
Add Warm Water
- Gradually mix in the warm water until the dough forms and is pliable.
Shape the Noodles
- Boil a separate pot of water and cover your noodle-making station with a damp towel to keep the dough moist. Divide the dough into 14 equal pieces.
- Form each piece into ½ inch thick noodles, rolling them gently. Boil the noodles in the water, careful not to overcrowd, and stir gently.
- Allow the noodles to float to the top, then cook for an additional minute. Remove and place them in a bowl of cold water.
Prepare the Chili Oil
- In a heatproof bowl, add soy sauce, black vinegar, gochugaru, sugar, minced garlic, and sliced green onion. Heat the oil until it starts to smoke, then carefully pour it over the ingredients.
Assemble the Dish
- Drain the cooled noodles thoroughly and place them in a large bowl. Pour over the chili oil and top with chopped cilantro. Mix until the noodles are well-coated.
