Make your own fresh noodles from scratch with my potato noodles recipe. These noodles are soft and chewy and made from the freshest ingredients, including cooked potatoes, potato starch, and water. To flavor the noodles, it is seasoned with minced garlic, green onions, white sesame, chili flakes, and several flavoring ingredients.
Why Make Potato Noodles With Chili Garlic Sauce
Potato noodles are thick, soft, and super chewy! The noodles get their earthy and slight sweetness from the potatoes and chewiness with the added potato starch. You can make these noodles from scratch by kneading mashed potatoes with potato starch.
After kneading, the dough is shaped according to your desired noodle thickness and boiled in water to cook. Of course, we are going to add a bomb of flavors by tossing in a garlicky spicy sauce made with hot oil, minced garlic, green onions, white sesame seeds, and chili flakes.
Then, you can also top it with more flavoring ingredients, such as light soy sauce for umaminess and Chinese black vinegar for a touch of fruity taste. With all the ingredients combined, every bite promises a chewy and flavorful taste that you can’t stop slurping. Interested in trying more noodle recipes? Check out these tasty noodle recipes:
- Stir Fried Spaghetti Noodles With Soy Sauce
- Homemade Silver Noodles (銀針粉) With Only 2 Ingredients
- Japchae (Korean Glass Noodles)
- Jjajangmyeon (Black Bean Noodles)
- Hokkien Mee (Fried Prawn Noodles)
- Spicy Handmade Noodles (Biang Biang Noodles)
- Ban Mian (Handmade Noodles)
- Scallion Oil Noodles (葱油拌面)
- Shrimp Chow Fun
- Shrimp Chow Mein
Ingredients Needed To Make Potato Noodles
If it’s your first time making potato noodles, then don’t skip this part. I share a few ingredient tips and alternatives to making fresh potato noodles and the sauce. Customize the ingredients and change the sauce flavor with your preferred spices.
Noodles
- Potatoes: Use fresh regular potatoes for an earthy and starchy taste. These are peeled and boiled until soft enough to mash. Aside from boiling, you can also steam the potatoes if you prefer. You can replace regular potatoes with sweet potatoes if needed.
- Potato starch: Potato starch is key in giving the noodles its chewy and bouncy texture. You can find potato starch in Asian supermarkets or in the international section of grocery stores. I don’t really recommend swapping this with cornstarch since cornstarch will not give the same chewy and bouncy texture. However, cornstarch can be used as a last resort, but you will have to adjust and play around with the amount to achieve your desired texture.
- Water: Water is added to bind the mashed potatoes and potato starch. Although room temperature water is fine, I recommend warm water with temperatures between 110ºF and 130ºF. This temperature makes kneading easier since the dough becomes more pliable to work with.
Sauce
- Garlic: One of the main ingredients of the sauce is minced garlic. This adds a delicious garlicky taste and aroma. If you don’t have garlic but want the garlic taste, substitute 1 clove of garlic with 1/8 tsp of garlic powder or 1/4 tsp of granulated garlic. You can also use crispy fried garlic if you prepare this in advance and simply use it as a topping.
- Green onion: Add a mild oniony taste and slight sweetness with chopped green onions or spring onions. If you don’t have green onions but want a hint of onions, substitute this with chopped chives, shallots, white onions, yellow onions, or red onions.
- White sesame seeds: Make it nutty and crunchy with white sesame seeds. You can swap this with black sesame seeds which have a more potent nutty taste than white. If you don’t have white or black sesame seeds, it is generally fine to remove them from the sauce.
- Chili flakes: Chili flakes add a smoky, earthy, and slightly fruity taste to the sauce. It makes the sauce warm with its medium heat. Adjust the amount according to your desired level of heat. You can swap chili flakes with whole chili pepper or gochujang (Korean red pepper flakes). If you don’t like spicy food, it is best to omit this from the sauce.
- Oil: You will need hot oil to drizzle over the sauce ingredients and noodles. In this way, it cooks the minced garlic and green onions and fuses the taste. Use oil with a high-smoke point to reduce the amount of oil oxidized and to withstand heat longer. I recommend avocado, peanut, canola, and corn oil. For a healthier alternative, use olive, avocado, sesame, or safflower oil. For a neutral taste, go for peanut, soybean, or vegetable oil.
Toppings
- Light soy sauce: Light soy sauce imparts a deep, salty, and umami taste. You can use dark soy sauce as a substitute, but it is thicker and slightly sweeter than light soy sauce. Other types of soy sauce to consider are tamari, liquid aminos, coconut aminos, or gluten-free soy sauce.
- Chinese black vinegar: Chinese black vinegar is dark and adds a fruity, slightly sweet, and acidic taste. You may find this as Chinkiang vinegar or Zhenjiang vinegar in Asian supermarkets. If you need an alternative, try using balsamic vinegar, date vinegar, or red wine vinegar.
- Chicken bouillon powder: I used chicken bouillon powder as a flavor enhancer. You can make this completely vegan or plant-based by using vegetable bouillon powder or Italian seasoning. You can use bouillon powder, cubes, or broth. This is optional.
- Salt and sugar: Adjust the overall taste with salt and sugar. You can use sea salt, kosher salt, or table salt. For the sugar, use white sugar, brown sugar, coconut sugar, or cane sugar.
- Coriander: This is optional but is recommended for a tart and lemon-like taste. Use fresh coriander leaves and add as much as you want. You can substitute fresh coriander with coriander powder, parsley, mint, or basil.
Kitchenware And Ingredients For Potato Noodles
You only need a pot to boil the potatoes and the shaped noodles. I recommend a wide pot to cover the noodles fully and to avoid too much bending. For the ingredients, here’s what you need to prepare.
- 130g of potatoes
- 100g of potato starch
- 30ml of water
- 5g of minced garlic
- 5g of green onion
- 3g of white sesame
- 5g of chili flakes
- A drizzle of hot oil
- 1 tbsp of light soy sauce
- 2 tbsp of Chinese black vinegar
- 2g of chicken bouillon powder
- 2g of salt
- 2g of sugar
- 5g of coriander
10 Steps To Make Potato Noodles With Sauce
Follow my 10 detailed steps below to make the perfect potato noodles with sauce. The recipe steps call for kneading the dough, boiling the noodles, and adding the sauce and toppings. For more guidance, watch my quick tutorial video on Instagram or TikTok as well!
Did you enjoy making this potato noodle recipe? Let us know your thoughts and recommendations in the comments section! Don’t forget to tag @kitchenmisadventures to share your version of this recipe.
- Clean, peel, and slice the potatoes.
- Boil the sliced potatoes until soft enough to mash.
- Mash the potatoes using a potato masher or a spoon.
- Combine the mashed potatoes with potato starch and water and knead into a dough.
- Shape the dough into long strips of noodles according to your desired thickness and length. It is best to cover the dough with a damp kitchen towel to prevent it from drying out.
- Bring a pot with water to a boil and boil the noodles. Allow the noodles to cook in the boiling water for approximately 5 to 6 minutes
- When the noodles are chewy and soft, drain the water and place the noodles in a heat-resistant bowl.
- Top with minced garlic, green onions, white sesame seeds, and chili flakes.
- Heat oil in a saucepan until sizzling hot. Drizzle with hot oil.
- Season with light soy sauce, Chinese black vinegar, chicken bouillon powder, salt, sugar, and coriander leaves. Stir well and enjoy your hot potato noodles! Store leftover noodles in an airtight container in the fridge for up to 3 days.
Chewy And Spicy Potato Noodles Recipe
Ingredients
- 130 g of potatoes
- 100 g of potato starch
- 30 ml of water
- 5 g of minced garlic
- 5 g of green onion
- 3 g of white sesame
- 5 g of chili flakes
- A drizzle of hot oil
- 1 tbsp of light soy sauce
- 2 tbsp of Chinese black vinegar
- 2 g of chicken bouillon powder
- 2 g of salt
- 2 g of sugar
- 5 g of coriander
Instructions
- Clean, peel, and slice the potatoes.
- Boil the sliced potatoes until soft enough to mash.
- Mash the potatoes using a potato masheror a spoon.
- Combine the mashed potatoes with potato starch and water and knead into a dough.
- Shape the dough into long strips of noodles according to your desired thickness and length. It is best to cover the dough with a damp kitchen towel to prevent it from drying out.
- Bring a pot with water to a boil and boil the noodles.
- When the noodles are chewy and soft, drain the water and place the noodles in a heat-resistant bowl.
- Top with minced garlic, green onions, white sesame seeds, and chili flakes.
- Heat oil in a saucepan until sizzling hot. Drizzle with hot oil.
- Season with light soy sauce, Chinese black vinegar, chicken bouillon powder, salt, sugar, and coriander leaves. Stir well and enjoy your hot potato noodles! Store leftover noodles in an airtight container in the fridge for up to 3 days.
