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I’ll show you how to make this spicy potato noodles recipe in less than 40 mins! All you need is two ingredients & a spicy sauce to make these potato noodles!
This potato noodles dish comes with a spicy sauce recipe that is delicious & easy to make! I was inspired by this spicy potato noodles recipe & wanted to make my own with a Korean spicy sauce that I love!
- Recipe for Spicy Potato Noodles
- Ingredients
- How To Make Potato Noodles (Spicy)
Recipe for Spicy Potato Noodles
These potato noodles are chewy, thick, spicy, and savoury. This is basically a 2-ingredient potato noodle recipe that you can easily make at home with my Korean spicy sauce or any sauce of your choice. The noodles are thick and chewy in texture and can be long or short, depending on your preference.
My spicy sauce is similar to the Spicy Korean rice cake sauce in my Tteokbokki recipe which I make very often. If you’ve ever wanted to try Tteokbokki but had a hard time finding Korean rice cakes, I highly encourage trying this recipe instead.
Related Recipe: Peanut Noodles
Ingredients
- Yellow potatoes
- Potato starch
- Spicy Sauce (you can use my recipe below)
The recipe isvegan, dairy-free, nut-free and can be made gluten-free and soy-free.
- To make this recipe gluten-free, buy or make a gluten-free spicy sauce.
- To make this soy-free, use a soy-free sauce.
- Feel free to add whatever you’d like to your noodles by customizing them to your liking! You could add-in chickpeas, smoked tofu, cabbage, baby bok choy, broccoli, etc.
- You must use yellow potatoes for this recipe to work. List of yellow potatoes includes:
- Yukon Gold
- Agria
- Carola
- Delta Gold
- Inca Gold
- Keuka
- Michigold
- Saginaw Gold
How To Make Potato Noodles (Spicy)
1. To prepare your spicy potato noodles, start by peeling your yellow potatoes, chopping them into small chunks & boiling a large pot of water. Boil your yellow potato chunks for about 15-20 minutes or until completely tender.
2. Then, drain and transfer potatoes into a large bowl and mash finely. Add potato starch and water and mix and knead until a smooth dough is formed and the mixture doesn’t break apart.
3. Next, boil another pot of water (big enough to fit all the potato noodles). Roll the dough into a long log and divide it into 16 pieces. Roll each piece into chopstick-length strips. They may break apart, but that’s okay. Boil the potato noodles for about 5 minutes or until the noodles are cooked and float to the top.
4. Meanwhile, prepare a large bowl of cold water. Once the noodles are cooked, drain and transfer the noodles into the bowl of cold water.
5. Prepare your spicy sauce! You can use store-bought sauce or make my Spicy Korean sauce by mixing together all the sauce ingredients in a bowl until smooth: gochujang, gochugaru, soy sauce, maple syrup or agave, garlic powder and sesame seeds.
6. Now, add the cooked noodles to a large non-stick pan on medium-high heat, along with the spicy sauce. Add a splash of water, if needed. Stir for a couple of minutes to allow the spicy sauce to soak into the noodles! In terms of toppings, I recommend topping with chopped green onions and sesame seeds, if desired.
SPICY POTATO NOODLES
I'll show you how to make this spicy potato noodles recipe in under 40 mins! This potato noodles dish with spicy sauce is so delicious & easy to make!
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Course: Main Course
Cuisine: Vegan
Keyword: noodles, Potatoes, spicy
Prep Time: 16 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 38 minutes minutes
Servings: 4
Calories: 432kcal
Equipment
1 Pot Large for cooking
2 Mixing Bowls Large & Medium
1 Pan Large non-stick
Ingredients
- 2 medium yellow potatoes around 500g – must use yellow potatoes for this recipe
- 2 cups potato starch around 300g
- 1/2 cup water room temperature
Spicy Sauce
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 2 tbsp maple syrup or agave
- 1 tbsp garlic powder
- 1 tbsp sesame seeds
Instructions
To prepare your spicy potato noodles, start by peeling your yellow potatoes, chopping them into small chunks & boiling a large pot of water. Boil your yellow potato chunks for about 15-20 minutes or until completely tender.
Then, drain and transfer potatoes into a large bowl and mash finely. Add potato starch and water and mix and knead until a smooth dough is formed and the mixture doesn’t break apart.
Next, boil another pot of water (big enough to fit all the potato noodles). Roll the dough into a long log and divide it into 16 pieces. Roll each piece into chopstick-length strips. They may break apart, but that’s okay. Boil the potato noodles for about 5 minutes or until the noodles are cooked and float to the top.
Meanwhile, prepare a large bowl of cold water. Once the noodles are cooked, drain and transfer the noodles into the bowl of cold water.
Prepare your spicy sauce! You can use store-bought sauce or make my Spicy Korean sauce by mixing together all the sauce ingredients in a bowl until smooth: gochujang, gochugaru, soy sauce, maple syrup or agave, garlic powder and sesame seeds.
Now, add the cooked noodles into a large non-stick pan on medium-high heat, along with the spicy sauce. Add a splash of water, if needed. Stir for a couple of minutes to allow the spicy sauce to soak into the noodles! In terms of toppings, I recommend topping with chopped green onions and sesame seeds, if desired.
Nutrition
Calories: 432kcal | Carbohydrates: 98g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 591mg | Potassium: 1393mg | Fiber: 8g | Sugar: 11g | Vitamin A: 611IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 3mg
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