Description
Delight in the satisfying texture and bold flavors of Spicy Potato Noodles, a gluten-free dish featuring tender potato-based noodles tossed in a vibrant, homemade chili oil sauce made with garlic, soy sauce, vinegar, and gochugaru. This recipe offers a unique twist on traditional noodles, perfect for a warming, flavorful meal in just 35 minutes.
Ingredients
Scale
Potato Noodles
- 1.1 pounds russet potato, peeled and cut into 1-inch pieces (gold potato can be used too)
- ½ teaspoon salt
- 1½ cups 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) or Chinese chili powder
- 1¼ teaspoons granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons garlic, minced
- 1 stalk green onion, sliced
- 3 tablespoons neutral oil (avocado, sunflower, grapeseed, etc.)
- ⅓ cup cilantro, roughly chopped
Instructions
- Cook the Potato: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.
- Make the Dough: Drain the cooked potatoes well and transfer to a heatproof mixing bowl. Add ½ teaspoon salt and mash thoroughly with a fork until no chunks remain.
- Knead the Dough: While the potato mash is still hot, add the potato starch and mix until combined. When cool enough to handle, knead the dough until it becomes cohesive and pliable; the heat gelatinizes the starch, creating stretchiness ideal for shaping noodles.
- Add Water and Form Dough: Incorporate the warm water into the dough gradually, mixing until absorbed and a smooth, pliable dough forms. It won’t be as elastic as bread dough but will be workable, especially when warm.
- Prepare for Noodle Making: Bring a pot of water to a boil and set up a noodle-making station nearby with a large bowl of cold water ready to cool cooked noodles.
- Shape the Noodles: Divide the dough into 14 equal portions. Keep unused dough covered with a damp towel. Roll each piece into ½-inch thick noodles, working one piece at a time.
- Cook the Noodles: Gently add the noodles to the boiling water, ensuring they are fully submerged and not overcrowding the pot. Stir gently right after adding to prevent sticking.
- Finish Cooking: Once the noodles float to the surface, cook them for an additional minute to ensure done-ness. Remove with a slotted spoon and immediately transfer to the cold water bowl to cool. Repeat for remaining dough.
- Make the Chili Oil: In a heatproof bowl, combine soy sauce, black vinegar, gochugaru, sugar, salt, garlic, and green onion. Heat the neutral oil in a small pan until smoking, then pour it carefully over the ingredients. Stir gently once the oil settles to blend flavors.
- Assemble the Dish: Drain the cooled potato noodles well and transfer to a large clean bowl. Add the prepared chili oil and chopped cilantro. Toss thoroughly until noodles are evenly coated. Serve warm and enjoy!
Notes
- Keep unused dough covered with a damp towel to prevent drying out.
- Use russet potatoes for best texture, but gold potatoes also work.
- Ensure noodles are fully submerged during boiling to prevent breaking.
- The heat from the cooked potato is crucial for gelatinizing the starch and making the dough pliable.
- Adjust the amount of gochugaru or chili powder according to desired spice level.
- The chili oil is best served freshly made while warm for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Korean
Keywords: Spicy Potato Noodles, Korean Noodles, Gluten-Free Noodles, Potato Starch Noodles, Gochugaru Noodles, Homemade Noodles, Chili Oil Noodles
