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Spicy Potato Noodles

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Spicy Potato Noodles are chewy hand-shaped noodles made from potatoes and starch, tossed in a fragrant homemade chili oil with soy sauce, black vinegar, garlic, and herbs. The result is a bold, comforting dish with heat, tang, and savory depth.

Ingredients

1.1 pounds russet potato, peeled and cut into 1-inch pieces

1/2 teaspoon salt

1 1/2 cup 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 neutral oil (such as avocado, sunflower, or grapeseed)

1/3 cup cilantro, roughly chopped

Instructions

  1. Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10–15 minutes.
  2. Drain the potatoes well and transfer them to a heatproof mixing bowl. Add 1/2 teaspoon salt and mash until completely smooth with no visible chunks.
  3. While the potatoes are still hot, add the potato starch and mix until fully combined. Once cool enough to handle, knead the dough briefly.
  4. Add the warm water and continue mixing until a mostly smooth, pliable dough forms.
  5. Bring a large pot of water to a boil and prepare a large bowl of cold water nearby.
  6. Divide the dough into 14 equal pieces and keep covered with a damp towel. Roll each piece into a noodle about 1/2 inch thick.
  7. Carefully place the noodles into the boiling water, ensuring they are fully submerged. Avoid overcrowding and gently stir.
  8. Cook until the noodles float to the surface, then continue cooking for 1 additional minute. Transfer them to the bowl of cold water. Repeat with remaining noodles.
  9. For the chili oil, combine soy sauce, black vinegar, gochugaru, sugar, 1/8 teaspoon salt, garlic, and green onion in a heatproof bowl.
  10. Heat the neutral oil in a small pan until it just begins to smoke, then carefully pour it over the mixture. Let it settle and stir well.
  11. Drain the noodles thoroughly and place them in a large bowl. Add the chili oil and chopped cilantro, then toss until evenly coated. Serve warm.

Notes

  • Reduce the gochugaru or use a milder chili powder for a less spicy version.
  • Add a splash of lime juice before serving for extra brightness.
  • Vegetables such as cucumber, shredded carrots, or steamed bok choy can be added for freshness and texture.
  • Top with sautéed mushrooms or crispy tofu for a more filling meal.
  • Cilantro can be replaced with parsley or omitted if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a pan with a splash of water or microwave in short intervals, stirring between each.

Nutrition

Find it online: http://recipesbyjanet.com/spicy-potato-noodles/