Spicy Potato Noodles

Ingredients

• 500 g (1.1 lb)potatoes, peeled and cut into chunks
• 2.5 ml (½ tsp)salt
• about 190 g (1½ cups)potato starch
• 120 ml (½ cup)warm water
• 30 ml (2 tbsp)soy sauce
• 30 ml (2 tbsp)Chinese black vinegar
• 30 ml (2 tbsp)gochugaru or chilli flakes
• 6 ml (1¼ tsp)sugar
• 0.6 ml (⅛ tsp)salt
• 30 ml (2 tbsp)garlic, minced
• 1spring onion, sliced
• 45 ml (3 tbsp)neutral oil
• about 8 g (⅓ cup)coriander, chopped

Instructions

1. 1

   Boil the potatoes

   Boil the potato chunks in water for 10–15 minutes, until a fork slides into them easily. Drain thoroughly.

2. 2

   Make the dough

   While the potatoes are hot, mash them with ½ tsp salt until completely smooth. Add the potato starch and knead until combined.

3. 3

   Shape the noodles

   Divide the dough into portions and roll each one into a thick rope.

4. 4

   Add noodles to water

   Bring a pot of water to the boil and gently lower in the noodles, ensuring they are fully submerged.

5. 5

   Cook until floating

   Cook for 2–3 minutes, until the noodles float, then cook for 1 minute more. Transfer them to cool water.

6. 6

   Prepare the chilli oil

   In a heatproof bowl, combine the soy sauce, vinegar, chilli flakes, sugar, ⅛ tsp salt, garlic and spring onion. Pour hot oil over the mixture and stir.

7. 7

   Toss and serve

   Drain the noodles, toss them with the sauce and coriander, and serve warm.

What are spicy potato noodles?

These chewy noodles are made from mashed potato and potato starch rather than wheat flour. Potato-based starch noodles are found in several Asian food traditions, and this version pairs their bouncy texture with a punchy chilli-oil dressing.

The recipe’s appeal is the contrast between mild, soft noodles and a sauce that brings heat, savouriness and acidity. Fresh coriander and spring onion add a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 581 calories, 12g protein, 104g carbs, 15g fat.

The potatoes and potato starch supply most of the carbohydrates, while the neutral oil contributes much of the fat. The potatoes and starch provide some protein, with soy sauce adding a little more; serve the noodles with vegetables and a protein-rich side for a more balanced plate.

Getting the potato dough right

Smooth potatoes: Mash them while hot so there are no lumps that could make the dough uneven.

Potato starch: Add it to the mash and knead until the mixture comes together. The dough should be workable enough to roll into thick ropes.

Shaping and cooking

Thick ropes: Roll the portions evenly so the noodles cook at a similar pace. Handle the dough gently as you shape it.

Boiling water: Lower the noodles in carefully and make sure they are submerged. Their floating is the first doneness cue; give them the extra minute specified before cooling.

Building the chilli-oil sauce

Tangy base: Soy sauce and Chinese black vinegar give the dressing its savoury, sharp character, while a little sugar rounds the flavours.

Hot oil: Pour it over the garlic, chilli and spring onion in a heatproof bowl, then stir. This brings the aromatics together in the sauce before the noodles are added.

Texture and timing

Cool-water dip: Transfer the cooked noodles to cool water as directed to stop the cooking and help them keep their springy texture.

Serve promptly: Drain well before tossing, so the dressing clings rather than becoming diluted. The recipe takes about 35 minutes from start to finish.

What to serve alongside

Fresh sides: Serve with crisp cucumber, lightly dressed greens or steamed vegetables to balance the rich, spicy dressing.

Make it a meal: Add a protein such as tofu, egg or cooked chicken on the side if you want a more substantial plate.

Recipe notes & tips

• Drain the boiled potatoes well so excess water does not loosen the dough.
• Mash the potatoes thoroughly before adding the starch to avoid lumps in the noodles.
• Keep the noodles fully submerged while they cook.
• Use a heatproof bowl for the chilli-oil mixture.
• Drain the noodles well after cooling so the sauce stays flavourful.

Variations

• Adjust the heat: Use fewer chilli flakes for a milder sauce.
• Add sesame: Stir toasted sesame seeds into the finished noodles for a nutty note.
• Use a different herb: Swap some or all of the coriander for sliced spring onion.
• Add vegetables: Toss through thinly sliced cucumber or cooked greens just before serving.
• Boost the protein: Serve with tofu, egg or cooked chicken alongside.

Common mistakes to avoid

• Lumpy mash: Mash the potatoes until smooth before mixing in the starch.
• Wet dough: Drain the potatoes thoroughly before mashing so the dough can hold its shape.
• Uneven ropes: Roll the dough portions to a similar thickness for more even cooking.
• Crowded pot: Cook the noodles with enough room to stay submerged and move freely.
• Diluted sauce: Drain the cooled noodles well before tossing them with the dressing.

How to store

Store leftover noodles in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a small splash of water if they seem dry; the texture is best freshly made.

Frequently asked questions