Chili Oil Potato Noodles Recipe

If you’re a fan of bold, spicy flavors with a comforting, chewy texture, the Chili Oil Potato Noodles Recipe is going to become one of your new favorites. This dish combines handmade potato noodles with a vibrant chili oil dressing that dances on your tongue—perfect for those nights when you want something special but not too complicated. Trust me, once you make these potato noodles from scratch, you’ll realize just how satisfying homemade can be.

I love making this Chili Oil Potato Noodles Recipe when I crave something light but packed with flavor. It’s quick to whip up, super versatile, and those spicy, tangy notes from the chili oil make every bite memorable. Plus, it’s a fantastic way to impress friends without spending hours in the kitchen. Let me take you through all the tips and tricks so you can easily nail this recipe yourself!

Ingredients You’ll Need

This recipe is all about simple ingredients that come together beautifully. The russet potatoes give the noodles their signature chewy bite, and the chili oil elevates everything with that spicy, tangy kick—plus a little toasted garlic goodness. When you shop, pick fresh potatoes and good-quality chili flakes for the best results.

• Russet potatoes: These are starchy enough to hold the noodles together nicely; avoid waxy potatoes.
• Potato starch: This helps bind the noodles and creates that chewy texture; don’t substitute with cornstarch.
• Water: Adjust the amount slightly to get the right dough consistency.
• Green onion: Fresh and crisp, perfect for garnishing and adding a mild onion flavor.
• Soy sauce: Adds saltiness and umami to balance the chili oil.
• Black vinegar: Gives a tangy depth that brightens up the dish.
• Chinese chili flakes: Provides heat and a smoky aroma.
• Chili powder (gochugaru): Adds a mild smoky spice; if you like less heat, you can reduce this.
• Garlic: Freshly minced for that pungent kick.
• Hot neutral oil: Use something with a high smoke point like avocado or grapeseed oil to infuse the chili oil.

Variations

One of the best things about the Chili Oil Potato Noodles Recipe is how you can tweak it depending on what you’re in the mood for. I often add some extra veggies or protein to make it a fuller meal or swap out the chili oil ingredients to adjust the heat level.

• Add veggies: I love tossing in blanched bok choy, shredded carrots, or even some sautéed mushrooms for extra texture and nutrition.
• Protein variation: Tofu cubes or shredded chicken are great for a heartier dish—just toss them in with the noodles and chili oil.
• Mild version: If you’re not into spicy food, reduce the chili flakes and powder, or skip the chili oil entirely and just drizzle some soy sauce and vinegar instead.
• Gluten-free adjustment: This recipe is naturally gluten-free if you use gluten-free soy sauce, which is great for anyone avoiding gluten.

How to Make Chili Oil Potato Noodles Recipe

Step 1: Prepare the Potato Dough

Start by peeling and grating your russet potatoes. Then, squeeze out as much liquid as you can using a clean kitchen towel or cheesecloth—this step really helps get the perfect noodle texture. Combine the grated potatoes with potato starch and start adding water a little at a time until you get a firm but pliable dough. If it feels too sticky, add a bit more starch; too dry, add water in small amounts.

Step 2: Shape and Cook the Noodles

Roll out your dough into a log shape and then cut into thin strips to form the noodles—don’t worry if they’re a bit rustic! Boil a big pot of water and drop them in. They cook quickly, usually around 2-3 minutes; you’ll know they’re done when they float to the surface and feel springy.

Step 3: Make the Chili Oil Sauce

While your noodles are cooking, mix soy sauce, black vinegar, Chinese chili flakes, gochugaru, and minced garlic in a bowl. Heat your neutral oil until it’s shimmering hot—be careful not to burn it—and pour it slowly over the chili mixture. The sizzling sound signals you’re locking in that garlicky, spicy flavor.

Step 4: Combine and Garnish

Drain the noodles and toss immediately with your homemade chili oil. Add the chopped green onions on top for freshness and a pop of color. Give it a taste and adjust seasoning with more soy or vinegar if needed.

How to Serve Chili Oil Potato Noodles Recipe

Garnishes

I like to finish my Chili Oil Potato Noodles Recipe with a handful of chopped green onions and a sprinkle of toasted sesame seeds. Sometimes I add crushed peanuts or a few fresh cilantro leaves if I want to boost the texture and freshen the flavors up. These simple touches really elevate the dish and make it feel special.

Side Dishes

For sides, I often serve this with a light cucumber salad or pickled vegetables to cut through the richness. Steamed greens or a simple egg drop soup also make great companions for a well-rounded meal.

Creative Ways to Present

When I’m hosting, I like arranging the noodles in small bowls and drizzling the chili oil just before serving to keep things visually appealing. Adding edible flowers or layering in thin ribbons of carrots and cucumber adds color and elegance perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover noodles and chili oil separately in airtight containers in the fridge. This prevents the noodles from getting soggy and lets the chili oil keep its flavor. Stored this way, the noodles stay good for up to two days.

Freezing

While I haven’t recommended freezing the potato noodles because they can lose their chewy texture, you could freeze the chili oil sauce on its own. Thaw it in the fridge and gently reheat before tossing with freshly cooked noodles.

Reheating

To reheat leftovers, I recommend warming the noodles briefly in boiling water or microwaving them with a splash of water to prevent drying out. Then toss with freshly warmed chili oil to revive that fresh, spicy flavor.

FAQs

Final Thoughts

This Chili Oil Potato Noodles Recipe holds a special place in my kitchen because it’s a beautiful balance of spicy, tangy, and textural elements that feel both comforting and exciting. It’s a recipe that doesn’t require exotic ingredients but delivers something fresh and satisfying every time. I’m really excited for you to give it a try—once you do, it might just become your go-to for an easy but impressive meal. Enjoy the process, and don’t be afraid to make it your own!

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