Chewy Potato Noodles with Chili Oil
Chewy Potato Noodles with Chili Oil
Ingredients
For the Potato Noodles
- 1 1/2 cups potato starch
- 1 cup water, plus 2 tablespoons, divided
- 1/2 teaspoon salt
For the Chili Oil Sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red pepper flakes
- 1 teaspoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 cup vegetable oil
For Garnish (Optional)
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons crushed peanuts
Instructions
- 1
In a medium bowl, combine the potato starch, 1 cup of water, and salt. Whisk until smooth and no lumps remain. This is your potato starch slurry.
⏱️ 3 min
- 2
Heat a non-stick pan or a shallow dish (like a pie plate) over medium-low heat. Lightly grease the pan with a tiny bit of oil. Pour a thin layer of the potato starch slurry (about 1/4 cup) into the hot pan, tilting to spread it evenly. It should be thin, like a crepe.
⏱️ 2 min
- 3
Cook for 1-2 minutes until the edges start to curl and the noodle sheet becomes translucent and firm. It should be easy to peel off the pan. Carefully remove the cooked noodle sheet and place it on a lightly oiled plate or cutting board to prevent sticking. Repeat with the remaining slurry, stacking the cooked sheets with a light oiling in between.
⏱️ 15 min
- 4
Once all the noodle sheets are cooked and slightly cooled, stack them and slice them into 1/4-inch wide strips. These are your chewy potato noodles. Set aside.
⏱️ 5 min
- 5
Prepare the chili oil sauce: In a heatproof bowl, combine the minced garlic, grated ginger, red pepper flakes, and sesame seeds.
⏱️ 3 min
- 6
In a small saucepan, heat the vegetable oil over medium-high heat until it just begins to smoke (around 350-375°F). Carefully pour the hot oil over the garlic, ginger, red pepper flakes, and sesame seeds in the bowl. It will sizzle vigorously. Stir well.
⏱️ 2 min
- 7
To the chili oil mixture, add the soy sauce, rice vinegar, sugar, and sesame oil. Stir until well combined. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
Bring a large pot of water to a rolling boil. Add the prepared potato noodles and cook for 1-2 minutes, or until they float to the surface and are tender but still chewy. Do not overcook.
⏱️ 3 min
- 9
Drain the noodles immediately and rinse them under cold water to stop the cooking process and prevent sticking. Drain thoroughly.
⏱️ 1 min
- 10
Transfer the drained noodles to a serving bowl. Pour the chili oil sauce over the noodles and toss to coat evenly. Garnish with sliced green onions, chopped cilantro, and crushed peanuts, if desired.
⏱️ 2 min
- 11
Serve immediately and enjoy your chewy potato noodles!
Kitchen Tools
Nutrition Facts (per serving)
Chewy Potato Noodles with Chili Oil
For the Potato Noodles
- 1 1/2 cups potato starch
- 1 cup water, plus 2 tablespoons, divided
- 1/2 teaspoon salt
For the Chili Oil Sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red pepper flakes
- 1 teaspoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 cup vegetable oil
For Garnish (Optional)
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons crushed peanuts
Instructions
- 1
In a medium bowl, combine the potato starch, 1 cup of water, and salt. Whisk until smooth and no lumps remain. This is your potato starch slurry.
⏱️ 3 min - 2
Heat a non-stick pan or a shallow dish (like a pie plate) over medium-low heat. Lightly grease the pan with a tiny bit of oil. Pour a thin layer of the potato starch slurry (about 1/4 cup) into the hot pan, tilting to spread it evenly. It should be thin, like a crepe.
⏱️ 2 min - 3
Cook for 1-2 minutes until the edges start to curl and the noodle sheet becomes translucent and firm. It should be easy to peel off the pan. Carefully remove the cooked noodle sheet and place it on a lightly oiled plate or cutting board to prevent sticking. Repeat with the remaining slurry, stacking the cooked sheets with a light oiling in between.
⏱️ 15 min - 4
Once all the noodle sheets are cooked and slightly cooled, stack them and slice them into 1/4-inch wide strips. These are your chewy potato noodles. Set aside.
⏱️ 5 min - 5
Prepare the chili oil sauce: In a heatproof bowl, combine the minced garlic, grated ginger, red pepper flakes, and sesame seeds.
⏱️ 3 min - 6
In a small saucepan, heat the vegetable oil over medium-high heat until it just begins to smoke (around 350-375°F). Carefully pour the hot oil over the garlic, ginger, red pepper flakes, and sesame seeds in the bowl. It will sizzle vigorously. Stir well.
⏱️ 2 min - 7
To the chili oil mixture, add the soy sauce, rice vinegar, sugar, and sesame oil. Stir until well combined. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
Bring a large pot of water to a rolling boil. Add the prepared potato noodles and cook for 1-2 minutes, or until they float to the surface and are tender but still chewy. Do not overcook.
⏱️ 3 min - 9
Drain the noodles immediately and rinse them under cold water to stop the cooking process and prevent sticking. Drain thoroughly.
⏱️ 1 min - 10
Transfer the drained noodles to a serving bowl. Pour the chili oil sauce over the noodles and toss to coat evenly. Garnish with sliced green onions, chopped cilantro, and crushed peanuts, if desired.
⏱️ 2 min - 11
Serve immediately and enjoy your chewy potato noodles!