Spicy Potato Noodles in Chili Oil Sauce is the dish I make when I want something chewy, garlicky, and just hot enough to make my whole kitchen smell amazing. The noodles are made from mashed potato and starch, so they come out springy and bouncy instead of soft and gluey.
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I first built this recipe on a rainy Tuesday when my pantry had little more than potatoes and chili flakes. Now it is my go-to when friends drop by, because the dough comes together in one bowl and the sauce takes less time than boiling water.
You do not need a pasta machine or any special tools. If you can mash a potato and stir a bowl, you can make these noodles tonight.
Why You'll Love This Recipe
About the Ingredients
2 medium russet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch chunks
Russets mash smooth and dry, which keeps the dough from turning sticky. Yukon Golds work too, but you may need 2 to 3 extra tablespoons of starch.
1 1/2 cups (180 g) potato starch, plus more for dusting
Potato starch is what makes the noodles chewy; cornstarch gives a softer, less springy bite. Look for it in the baking or Asian aisle, not next to the cornstarch.
1/2 teaspoon fine salt, plus more for the boiling water
Fine salt dissolves evenly into the hot potato. If you only have kosher salt, use a scant 3/4 teaspoon.
1/2 cup (120 ml) warm water, plus more as needed
Warm, not boiling, water hydrates the starch without cooking it into lumps. Room-temperature water works if you add it a little at a time.
3 tablespoons chili flakes (Sichuan or gochugaru), divided
Sichuan chili flakes bring a tingle; gochugaru is fruitier and milder. Use half of either if you are heat-shy, and save the rest for garnish.
4 cloves garlic, finely minced
Fresh garlic is non-negotiable here; jarred garlic tastes flat once it hits hot oil. A microplane gives you the finest, most even mince.
3 tablespoons neutral oil, such as grapeseed or canola
Neutral oil lets the chili and garlic shine. Olive oil works in a pinch but adds a grassy note that fights the sesame.
2 tablespoons soy sauce
Regular soy sauce is ideal; tamari makes it gluten-free and slightly deeper in color. Coconut aminos are a good low-sodium swap.
1 tablespoon toasted sesame oil
Toasted, not refined, sesame oil is the one with aroma. A little goes far, so measure it rather than pouring freely.
1 teaspoon rice vinegar
Rice vinegar adds a clean tang that wakes up the chili oil. Lime juice or apple cider vinegar can stand in at the same amount.
2 scallions, thinly sliced, plus 1 teaspoon toasted sesame seeds for serving
Slice scallions on a sharp bias for pretty curls. Toasted sesame seeds are worth buying pre-toasted to save a pan.
Tips & Tricks
Do not skip kneading
The dough needs a full 3 to 4 minutes of kneading until it feels like soft playdough. Under-kneaded dough tears when you roll it.
Keep the dough covered
Potato starch dough dries out fast and cracks at the edges. Cover the bowl with a damp towel while you work.
Test one noodle first
Drop a single strand into the boiling water before cutting the rest. If it falls apart, knead in 1 more tablespoon of starch.
Dress the noodles while hot
Warm noodles absorb the chili oil instead of letting it pool at the bottom of the bowl.
Pro Tips
Step-by-Step Instructions
1. Boil and mash the potatoes
Cover the potato chunks with cold water in a medium pot, add a big pinch of salt, and boil at a rolling 212°F (100°C) for 12 to 15 minutes, until a knife slides in with no resistance. Drain well, then mash until completely smooth with no lumps.
2. Make the dough
While the potato is still hot, add the potato starch and 1/2 teaspoon salt and stir with a spoon until shaggy. Add the warm water 2 tablespoons at a time and knead by hand for 3 to 4 minutes, until the dough is smooth, slightly tacky, and springs back when pressed. It should feel like soft playdough, not sticky batter.
3. Roll and cut the noodles
Dust your counter with potato starch. Pinch off golf-ball pieces, roll each into a 1/2-inch rope, and cut into 3-inch lengths. Keep finished noodles under a damp towel so they do not dry out.
4. Boil the noodles
Bring a large pot of salted water to a rolling boil at 212°F (100°C). Add the noodles in batches so they do not crowd, and boil for 3 to 4 minutes, until they float and turn slightly translucent. Scoop them out with a spider or slotted spoon and rinse for 5 seconds under cold water.
5. Bloom the chili oil
Put 2 tablespoons of the chili flakes, all the garlic, and the sesame seeds in a heatproof bowl. Heat the neutral oil in a small pan over medium heat to 325°F (165°C), about 2 minutes, until it shimmers but does not smoke. Pour it over the chili mixture; it should sizzle and bubble at the edges for about 30 seconds. Stir and let it sit for 2 minutes.
6. Whisk the sauce
Whisk the soy sauce, sesame oil, and rice vinegar into the warm chili oil. Taste it. It should be salty, tangy, and garlicky, with heat that builds slowly. Add a pinch of sugar if it tastes too sharp.
7. Toss everything together
Add the drained noodles to the bowl and toss with tongs until every strand is glossy and coated. If the sauce looks tight, add warm water 1 teaspoon at a time until it flows.
8. Finish and serve
Top with scallions, the reserved chili flakes, and sesame seeds. Serve warm right away, while the noodles are still springy and the chili oil is fragrant.
Delicious Variations
Sesame Peanut Version
Whisk 2 tablespoons of smooth peanut butter and 1 teaspoon of sugar into the sauce for a nutty, creamier bowl.
Crispy Vegetable Toss
Sear 1 cup of shredded cabbage and 1 sliced carrot in a hot pan at 400°F (204°C) for 4 minutes and fold them in for crunch.
Milder Family Bowl
Cut the chili flakes to 1 tablespoon total and add 1 teaspoon of honey so kids can enjoy it too.
How to Store Spicy Potato Noodles in Chili Oil Sauce
Refrigerator
Store noodles and sauce together in an airtight container for up to 3 days. The noodles will soak up the oil, so loosen with a splash of warm water before eating.
Freezer
Freeze the cooked, un-sauced noodles in a single layer, then transfer to a bag for up to 2 months. The sauce does not freeze well because the garlic turns bitter.
Reheating
Warm in a skillet over medium heat for 2 to 3 minutes with 1 tablespoon of water, or microwave covered for 60 to 90 seconds. Add a fresh drizzle of sesame oil after reheating.
Frequently Asked Questions
Q: What are potato noodles made of?
Potato noodles are made from mashed potato mixed with potato starch, salt, and warm water. The starch is what gives them their signature chewy, bouncy texture, while the potato adds flavor and a soft, pliable dough.
Q: Can I make this dish gluten-free?
Yes, use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Everything else in the recipe, including the potato starch and rice vinegar, is naturally gluten-free.
Q: Why did my potato noodles fall apart in the water?
The dough was likely too wet or under-kneaded. Knead in 1 to 2 tablespoons more potato starch and work the dough for a full 3 to 4 minutes until it springs back, then test one noodle before boiling the whole batch.
Q: How spicy is this chili oil sauce?
With 3 tablespoons of chili flakes across 6 servings, it lands at a medium heat that builds as you eat. For a mild version, use 1 tablespoon total and stir in 1 teaspoon of honey to round out the burn.
Q: Can I use sweet potato or Yukon Gold instead of russet?
Yes, both work, but the dough changes. Sweet potato adds moisture and sweetness, so add 3 to 4 extra tablespoons of potato starch. Yukon Golds need about 1 to 2 extra tablespoons.
I would love to know how your bowl turned out. Try it this week, tag me in your noodle photos, and tell me whether you went mild or full heat. Small steps, big change.
Spicy Potato Noodles in Chili Oil Sauce
Spicy Potato Noodles in Chili Oil Sauce turn chewy homemade potato noodles into a bold 30-minute dinner with garlicky chili oil and crisp veggies.
🧂 Ingredients
- 2 medium russet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch chunks
- 1 1/2 cups (180 g) potato starch, plus more for dusting
- 1/2 teaspoon fine salt, plus more for the boiling water
- 1/2 cup (120 ml) warm water, plus more as needed
- 3 tablespoons chili flakes (Sichuan or gochugaru), divided
- 4 cloves garlic, finely minced
- 3 tablespoons neutral oil, such as grapeseed or canola
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 2 scallions, thinly sliced, plus 1 teaspoon toasted sesame seeds for serving
📋 Instructions
- 1Boil and mash the potatoes — Cover the potato chunks with cold water in a medium pot, add a big pinch of salt, and boil at a rolling 212°F (100°C) for 12 to 15 minutes, until a knife slides in with no resistance. Drain well, then mash until completely smooth with no lumps.
- 2Make the dough — While the potato is still hot, add the potato starch and 1/2 teaspoon salt and stir with a spoon until shaggy. Add the warm water 2 tablespoons at a time and knead by hand for 3 to 4 minutes, until the dough is smooth, slightly tacky, and springs back when pressed. It should feel like soft playdough, not sticky batter.
- 3Roll and cut the noodles — Dust your counter with potato starch. Pinch off golf-ball pieces, roll each into a 1/2-inch rope, and cut into 3-inch lengths. Keep finished noodles under a damp towel so they do not dry out.
- 4Boil the noodles — Bring a large pot of salted water to a rolling boil at 212°F (100°C). Add the noodles in batches so they do not crowd, and boil for 3 to 4 minutes, until they float and turn slightly translucent. Scoop them out with a spider or slotted spoon and rinse for 5 seconds under cold water.
- 5Bloom the chili oil — Put 2 tablespoons of the chili flakes, all the garlic, and the sesame seeds in a heatproof bowl. Heat the neutral oil in a small pan over medium heat to 325°F (165°C), about 2 minutes, until it shimmers but does not smoke. Pour it over the chili mixture; it should sizzle and bubble at the edges for about 30 seconds. Stir and let it sit for 2 minutes.
- 6Whisk the sauce — Whisk the soy sauce, sesame oil, and rice vinegar into the warm chili oil. Taste it. It should be salty, tangy, and garlicky, with heat that builds slowly. Add a pinch of sugar if it tastes too sharp.
- 7Toss everything together — Add the drained noodles to the bowl and toss with tongs until every strand is glossy and coated. If the sauce looks tight, add warm water 1 teaspoon at a time until it flows.
- 8Finish and serve — Top with scallions, the reserved chili flakes, and sesame seeds. Serve warm right away, while the noodles are still springy and the chili oil is fragrant.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday routines. She draws from her own experiments in urban gardening and DIY household swaps.
