Description
Chili Oil Potato Noodles is a delightful dish featuring chewy, handmade potato starch noodles tossed in a bold and spicy chili oil sauce. The noodles are crafted from russet potatoes and potato starch, creating a unique texture that perfectly absorbs the tangy soy and black vinegar seasoning, complemented by aromatic garlic and fresh green onions. This recipe delivers a classic fusion of spicy, savory, and tangy flavors with a satisfying chew, making it a perfect snack or light meal for those who enjoy vibrant Asian-inspired cuisine.
Ingredients
Scale
For the Potato Noodles:
- 2 medium size russet potatoes (about 420g)
- 1 ⅓ cup potato starch (about 200g)
- ½ cup water, adjust if needed
- 1 green onion, chopped (for garnish)
For the Chili Oil:
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- ½ tbsp Chinese chili flakes
- ½ tsp chili powder (gochugaru)
- 3 cloves garlic, minced
- 1 green onion, chopped
- 2 tbsp hot neutral oil (avocado, canola, vegetable, grapeseed, or peanut oil)
Instructions
- Prepare the Potato Dough: Peel the russet potatoes and grate them finely. Drain any excess liquid and gently squeeze the grated potatoes to remove additional moisture. Combine the grated potato with potato starch in a bowl. Gradually add ½ cup of water, stirring and kneading until you form a pliable dough. Adjust water or starch as necessary to prevent stickiness.
- Shape the Noodles: Divide the dough into smaller portions. Roll each portion into long, thin cylindrical shapes with your hands or a rolling pin. Using a knife or dough cutter, slice the cylinders into thin noodle strips. Dust the noodles lightly with potato starch to prevent sticking.
- Cook the Noodles: Bring a large pot of water to a boil. Add the potato noodles and cook for 2-3 minutes until they float to the surface and develop a translucent appearance. They should be chewy and tender but not mushy. Drain the noodles and rinse under cold water to stop cooking and remove excess starch.
- Make the Chili Oil Sauce: In a small pan, heat 2 tablespoons of neutral oil over medium heat. Add minced garlic and chopped green onion, and sauté until fragrant but not browned, about 1-2 minutes. Remove from heat and stir in soy sauce, black vinegar, Chinese chili flakes, and gochugaru chili powder.
- Toss Noodles with Sauce: Place the cooked and drained noodles in a mixing bowl. Pour the prepared chili oil mixture over the noodles. Toss thoroughly to ensure every strand is coated evenly with the spicy, savory sauce.
- Garnish and Serve: Transfer the noodle dish to a serving bowl or plate. Garnish generously with chopped green onions. Serve immediately for the best texture and flavor experience.
Notes
- Russet potatoes are preferred for their high starch content, which helps the dough bind well.
- Adjust water quantity carefully; too much water will make the dough sticky and difficult to handle.
- Cook the noodles just until they float and become translucent to maintain the chewy texture.
- Use fresh chili flakes and chili powder for the best flavor and color in the chili oil.
- This dish is best enjoyed fresh as the noodles may harden if refrigerated and reheated.
Keywords: Chili Oil, Potato Noodles, Spicy Noodles, Chinese Noodles, Handmade Noodles, Chili Oil Sauce