Classic Spicy Potato Noodles
These Classic Spicy Potato Noodles are a delightfully chewy and flavorful dish, featuring homemade potato noodles tossed in a savory and spicy sauce with aromatic garlic and ginger. It is a unique and satisfying meal that's perfect for a weeknight dinner or a special occasion.
Equipment
- large pot
- masher
- large bowl
- sturdy spoon
- knife or pizza cutter
- slotted spoon
- large pan or wok
Ingredients
Noodles
- 2 pounds starchy potatoes like Russet or Idaho, peeled and cut into 1-inch chunks
- 3/4 cup tapioca starch or potato starch/cornstarch, plus more for dusting
Sauce
- 4-6 cloves garlic minced
- 1-2 inches ginger grated or minced
- 1/4 cup soy sauce gluten-free if needed
- 2 tablespoons rice vinegar
- 3 tablespoons chili garlic sauce adjust to taste
- 1 teaspoon sesame oil
Other
- 2-3 green onions chopped, for garnish
- Neutral oil e.g., vegetable or canola for sautéing, about 1 tablespoon
- Salt to taste
- Toasted sesame seeds Optional for Garnish
- chopped cilantro Optional for Garnish
Instructions
Preparation
- Place potatoes in a pot, cover with cold water and salt, then boil until fork-tender (15-20 minutes).
- Drain the potatoes, return to the pot, and mash until completely smooth.
- Gradually add tapioca starch to the warm mashed potatoes, then knead by hand until a smooth, non-sticky dough forms.
- Lightly flour a surface, roll out dough to 1/8-1/4 inch thickness, and cut into noodle strips.
Cooking
- Boil salted water and cook noodles in batches for 2-4 minutes until they float.
- Transfer cooked noodles to an ice bath or rinse with cold water, then drain thoroughly.
Sauce and Finishing
- Whisk together soy sauce, rice vinegar, chili garlic sauce, and sesame oil in a bowl.
- Heat oil in a pan, sauté garlic and ginger for 30 seconds until fragrant.
- Add noodles and sauce to the pan, toss to coat, and cook for 1-2 minutes until warmed and sauce thickens.
- Serve garnished with green onions, and optionally, toasted sesame seeds or cilantro.
Notes
For extra flavor, consider adding a pinch of five-spice powder to the potato dough. You can adjust the level of spiciness by increasing or decreasing the amount of chili garlic sauce. These noodles are best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or microwave, adding a splash of water if needed to loosen the sauce.