Spicy Potato Noodles – Spicy Potato Noodles. Just saying the name brings back a memory that’s part craving, part nostalgia. I remember the first time I tried them—it was this little noodle place I randomly wandered into during a road trip. You know the kind of place I’m talking about? The one you’d probably pass by unless you were starving and the GPS convinced you to turn. Anyway, that one bite was enough to seal the deal. The noodles were chewy, had this almost springy bite to them, and each strand was practically dripping with this spicy, garlicky sauce. I was hooked.
When I got back home, I had that craving still gnawing at me and thought, Why not try making these myself? Well, I’ll be honest, the first attempt wasn’t pretty. Turns out, making homemade potato noodles can get…messy. I had potato starch everywhere, and let’s just say that the first few batches looked more like lumpy dumplings than noodles. But I finally cracked it, and now these Spicy Potato Noodles have become a bit of a comfort food for me. They’re different, delicious, and worth every messy attempt!
Why You’ll Love This Spicy Potato Noodles Recipe?
These noodles are for anyone who’s a sucker for bold flavors, unique textures, and a little kick of heat. They’re chewy—almost like a cross between pasta and mochi—and that makes them so satisfying to eat. Plus, these noodles just soak up the sauce. Every bite gives you a punch of garlic, a bit of savory soy, and a nice spicy finish from the Sriracha. And hey, they’re naturally gluten-free, so everyone can join in!
Ingredient Notes:
Each ingredient in these Spicy Potato Noodles does its part to create that delicious, unique flavor and texture:
- Potato Starch – The star ingredient that gives these noodles their chewy bite. It’s different from flour-based noodles but so worth the try.
- Vegetable Oil – Just a bit to keep the dough smooth and help prevent it from sticking.
- Oyster Sauce – Adds a sweet, savory depth to the sauce. It’s like the secret ingredient you didn’t know you needed.
- Soy Sauce – The umami backbone of the sauce. You can swap it for tamari if you’re keeping it gluten-free.
- Sriracha – Gives it that nice spicy kick. Adjust to your own heat tolerance, but a little goes a long way.
- Ketchup – I know, it sounds weird. But trust me, it adds a subtle sweetness and helps the sauce stick.
- Garlic – Can you ever go wrong with garlic? It’s the main flavor, and I suggest going heavy-handed with it.
- Red Pepper Flakes – For extra heat, if you’re a spice lover. You could skip it, but why miss out on the fun?
- Green Onions and Fresh Cilantro – These add a fresh touch and a bit of color that really brings the dish to life.
How To Make Spicy Potato Noodles?
Making these noodles might sound tricky, but I promise it’s easier than you’d think—and definitely worth it.
- Make the Dough:
Start with a bowl, a cup of potato starch, a pinch of salt, and a bit of oil. Pour in the boiling water slowly, stirring as you go. You want it to form a sticky dough that feels just soft enough to handle. Don’t panic if it looks a little weird; that’s just part of the potato starch magic. - Knead the Dough:
Turn it out onto a surface dusted with a bit more potato starch, then knead it until it’s smooth. The dough should feel elastic but still a bit sticky. This might take a few minutes, but think of it as a little pre-noodle workout! - Roll and Slice the Noodles:
Roll the dough to about 1/8 inch thick. Use a pizza cutter or knife to slice it into noodles about 1/4 inch wide. Honestly, don’t stress if they’re a bit uneven. Rustic noodles have character. - Cook the Noodles:
Boil a pot of salted water, and have a bowl of cold water ready on the side. Cook the noodles until they float (about a minute), then quickly transfer them to the cold water to stop them from cooking further. This keeps the texture chewy instead of mushy. - Make the Sauce:
In a small bowl, whisk together the oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha. This sauce is bold and balanced, so taste it as you go and adjust if needed. - Stir-Fry the Noodles:
Heat a bit of oil in a skillet over medium-high heat. Add the garlic, letting it sizzle just long enough to get that aroma. Sprinkle in the red pepper flakes and green onions, stirring quickly. Then toss in the noodles (if they bring a little water with them, that’s fine). Add the sauce, stirring until everything’s coated. - Add Cilantro and Serve:
Turn off the heat, stir in the fresh cilantro, and divide the noodles into two bowls. Garnish with more red pepper flakes if you like a bit of extra heat.
Want To Save This Recipe?
Storage Options:
Let’s be real: these noodles are best eaten fresh. But if you’ve got leftovers, just toss them in an airtight container in the fridge. They’ll keep for about 2 days. When you’re ready to eat, reheat them in a skillet with a splash of water or sauce. The texture may soften a bit, but they’ll still hit the spot.
Variations and Substitutions:
There’s plenty of room to make these Spicy Potato Noodles your own. Here are a few ideas:
- Add Protein – Toss in some shrimp, chicken, or tofu if you’re craving a heartier dish.
- Adjust the Spice Level – Make it your own! Add more Sriracha if you’re feeling bold or scale back if you want a milder version.
- Try Other Herbs – Don’t like cilantro? Try basil or parsley for a different twist.
- Use Tamari for Gluten-Free – A simple swap to keep it gluten-free if that’s your thing.
- Extra Toppings – Crushed peanuts, sesame seeds, or a drizzle of chili oil add great flavor and texture.
What to Serve with Spicy Potato Noodles?
These noodles are fantastic on their own, but if you’re looking to round out the meal, here are some fun ideas:
- Steamed Veggies – Broccoli, bell peppers, or snap peas make a nice, crunchy side.
- Simple Salad – A light salad with a citrusy dressing balances out the spice.
- Egg Drop Soup – This mild soup goes so well with spicy noodles.
- Spring Rolls – Fresh spring rolls with veggies add a refreshing, crunchy contrast.
Frequently Asked Questions:
Can I make these noodles in advance?
Yes! You can make the noodles a day ahead and keep them in the fridge. Toss them with a little oil so they don’t stick, and just add the sauce when you’re ready to eat.
What if I don’t have potato starch?
Potato starch is really what gives these noodles their unique texture, but you could try tapioca starch as a substitute. The texture will be different, but still tasty!
How do I adjust the spice level?
It’s easy—just add more or less Sriracha and red pepper flakes to suit your taste. And remember, you can always sprinkle on a bit more heat at the end if you want an extra kick.
I hope these Spicy Potato Noodles bring a little spice and fun into your kitchen! They’re chewy, flavorful, and a bit different from your usual noodle night. If you try them, let me know how it goes—or if you put your own twist on them, I’d love to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Potato Noodles
Ingredients
For the Noodles:
- 1 cup potato starch plus extra for dusting
- 1/4 teaspoon kosher salt
- 1 teaspoon vegetable oil
- 3/4 cup boiling water or as needed
For the Garlic Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 4 teaspoons ketchup
- 1/4 teaspoon sesame oil
- 1 teaspoon white sugar
- 1 tablespoon Sriracha sauce
- 1 tablespoon vegetable oil
- 6 cloves garlic minced
- 1 teaspoon red pepper flakes or to taste
- 1/4 cup green onions thinly sliced
- 1/4 cup fresh cilantro chopped, plus extra for garnish
Instructions
Prepare the Noodle Dough:
- In a large bowl, combine 1 cup potato starch, salt, and vegetable oil. Gradually add the boiling water, a small amount at a time, stirring continuously until a soft, cohesive dough forms.
Knead the Dough:
- Transfer the dough to a work surface lightly dusted with potato starch. Knead the dough while it is still warm, adding more potato starch as needed, until it becomes smooth and elastic.
Roll and Slice the Noodles:
- Roll out the dough to a thickness of approximately 1/8 inch. Using a pizza cutter or sharp knife, cut the dough into 1/4-inch wide strips to form noodles. Separate the noodles gently to prevent sticking.
Cook the Noodles:
- Bring a large pot of lightly salted water to a boil. Prepare a bowl of cold water on the side. Add the noodles in batches to the boiling water and cook until they float, about 1 minute. Immediately transfer the cooked noodles to the bowl of cold water to stop the cooking process. Repeat until all noodles are cooked.
Prepare the Sauce:
- In a small mixing bowl, whisk together the oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha until well combined.
Stir-Fry the Noodles:
- In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté briefly for about 15 seconds, until fragrant. Sprinkle in the red pepper flakes and green onions, stirring quickly.
Combine Noodles and Sauce:
- Add the drained noodles to the skillet, along with any residual water, if present. This helps prevent the garlic from burning. Pour in the prepared sauce and stir until the noodles are thoroughly coated and heated through, about 1 to 2 minutes.
Add Cilantro and Serve:
- Turn off the heat and stir in 1/4 cup of chopped fresh cilantro. Divide the noodles into serving bowls and garnish with additional cilantro and red pepper flakes, as desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
