Name: Chili Oil Potato Noodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 medium russet potatoes (about 420g); 1 ⅓ cup potato starch (about 200g); ½ cup water (adjust as needed); 1 green onion, chopped (for garnish); 2 tbsp soy sauce; 1 tbsp black vinegar; ½ tbsp Chinese chili flakes; ½ tsp chili powder (gochugaru); 3 cloves garlic, minced; 1 green onion, chopped; 2 tbsp hot neutral oil (such as avocado, canola, vegetable, grapeseed, or peanut oil)

If you’re looking to spice up your weeknight dinners with something unique and full of flavor, you’re going to love this Chili Oil Potato Noodles Recipe. It’s a fun twist on traditional noodles that uses potato starch to give the noodles a wonderfully chewy texture that you just don’t get from regular flour-based pasta. Plus, these noodles soak up that vibrant, spicy chili oil like a dream, making every bite a little firecracker of flavor.

I’ve found this recipe to be a game changer when I want something comforting but interesting, especially on days when I’m craving something spicy and a bit different from the usual. It’s quick enough for a weekday but perfect for impressing friends during casual dinners. Trust me, once you make this Chili Oil Potato Noodles Recipe, it’ll become your go-to comfort food for those chilly or lazy evenings.

Ingredients You’ll Need

The magic in this Chili Oil Potato Noodles Recipe comes down to a handful of simple but powerful ingredients that work together to create those slippery, chewy noodles and that spicy, garlicky chili oil that you’ll crave. Shopping is pretty straightforward, but picking the right potatoes and a good quality chili flake will really elevate this dish.

Russet potatoes: These starchy potatoes are perfect for making noodles because of their high starch content which helps bind the noodles together.
Potato starch: Essential to get that chewy, jelly-like texture in the noodles—don’t substitute with cornstarch.
Water: Helps bring the dough together; add it little by little so the dough is pliable but not sticky.
Green onion (for garnish): Adds a fresh, crisp note that balances the richness of the chili oil.
Soy sauce: Provides umami depth to the chili oil, rounding out the spice.
Black vinegar: A must-have for tanginess that brightens the chili oil.
Chinese chili flakes: Use good quality flakes; they’re the backbone of your heat and flavor.
Chili powder (gochugaru): Adds a smoky, mildly spicy layer to the oil.
Garlic, minced: Fresh garlic is a game changer—it creates a fragrant, savory punch in the oil.
Neutral hot oil: Avocado or grapeseed oil works well since it can handle high heat without burning.
Green onion (for the chili oil): Gives that fresh, sharp bite that complements the oil’s heat.

Variations

I love how versatile this Chili Oil Potato Noodles Recipe is—you can easily tweak the spice or add your favorite veggies to suit your mood and pantry. It’s all about making it yours and experimenting with flavors you love.

Make it vegetarian: Simply omit the soy sauce or replace with tamari for gluten-free and keep the chili oil plant-based. I’ve found this variation just as satisfying!
Add protein: Toss in shredded chicken or some crumbled tofu for a more filling meal. I often add scrambled eggs too when I want some extra protein.
Vegetable boost: Roasted peppers, sautéed mushrooms, or blanched spinach all make delicious additions. I love adding sautéed shiitake for an earthy touch.
Adjusting the heat: If you want less spice, cut down the chili flakes and powder; for more kick, feel free to double them! I always recommend starting mildly—you can add more later, but you can’t take it out.

How to Make Chili Oil Potato Noodles Recipe

Step 1: Prepare and Peel Your Potatoes

Start by peeling your russet potatoes to get smooth, clean noodles without any skin bits. I usually peel and then rinse them under cold water to wash away excess starch—this helps keep the noodles from sticking together too much. It’s a small step that makes a big difference in texture!

Step 2: Make the Dough for Potato Noodles

Next, shred or finely grate the peeled potatoes—this helps create the base for the dough. Combine the grated potatoes with potato starch in a mixing bowl and slowly add water as you mix until you get a pliable dough. It shouldn’t be sticky, so add the water in small amounts. Knead gently but thoroughly for about 5-7 minutes until smooth.

Step 3: Shape and Cook the Potato Noodles

Roll the dough into a log and slice it into thin rounds before rolling them out and cutting into noodle shapes. These noodles cook super quickly—just drop them into boiling water and wait until they float to the surface, which usually takes 2-3 minutes. Drain immediately and rinse with cold water to stop cooking and keep them firm yet chewy.

Step 4: Prepare the Chili Oil Sauce

While the noodles cook, mix soy sauce, black vinegar, Chinese chili flakes, gochugaru chili powder, minced garlic, and chopped green onion in a heatproof bowl. Heat your neutral oil until it’s hot but not smoking, then pour it over the chili mixture. The oil sizzles and blooms all those wonderful spices and garlic, instantly transforming the mix into a fragrant, fiery chili oil.

Step 5: Toss Noodles in Chili Oil and Serve

Lastly, toss the drained noodles with the freshly made chili oil sauce until every strand is coated in that luscious, spicy goodness. Garnish with chopped green onions on top for freshness, and you’re ready to dig in! This step is where the magic happens—you’ll notice how well those chewy potato noodles soak up the intense flavors.

How to Serve Chili Oil Potato Noodles Recipe

A white bowl filled with around ten round dumplings that have a smooth, glossy surface, some dumplings are a light golden brown while others are off-white. They sit in a reddish-brown sauce with visible oil, chili flakes, and small chopped green onions sprinkled over the dumplings and sauce. A dark wooden spoon rests inside the bowl, lifting one dumpling. The bowl is placed on a wooden board, and in the background, there is a white bowl with chopped green onions on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of a little fresh crunch on top—chopped green onions are classic. Sometimes I throw in some toasted sesame seeds or a few sprigs of cilantro for brightness. If you like extra heat, a squeeze of fresh lime juice or a sprinkle of extra chili flakes really wakes everything up.

Side Dishes

For sides, I love pairing this dish with a simple cucumber salad to cool off the spice, or some quick stir-fried greens like bok choy or spinach. If you want something heartier, steamed dumplings or pickled vegetables complement the noodles beautifully.

Creative Ways to Present

When serving for guests, I sometimes arrange the noodles in small bowls with a drizzle of the chili oil on top and then scatter garnishes separately so everyone can customize their spice and freshness. It’s also fun to serve alongside steamed buns or wrapped in lettuce leaves for an interactive vibe.

Make Ahead and Storage

Storing Leftovers

Leftover chili oil noodles store well in an airtight container in the fridge for up to 2 days. I usually keep the chili oil separate or lightly toss the noodles with a little oil before storing to prevent sticking and preserve texture.

Freezing

I’ve found freezing this dish isn’t ideal because the potato noodles can lose their texture and become a bit mushy. I generally recommend enjoying it fresh or refrigerated instead to savor the chewiness.

Reheating

When reheating, I like to gently warm the noodles in a pan over low heat with a splash of water or extra oil to regain that lovely chew without drying them out. Microwave works in a pinch, but stirring halfway through helps maintain even heat distribution.

FAQs

Can I use other types of potatoes for the noodles?

Russet potatoes are best because their high starch content helps the noodles hold together and get that ideal chewy texture. Waxy potatoes like red or new potatoes don’t work as well since they’re lower in starch and can make the dough too soft or sticky.
How spicy is this Chili Oil Potato Noodles Recipe?

The recipe balances moderate heat with a rich, savory flavor from garlic and vinegar. You can easily scale the spiciness by adjusting the chili flakes and powder depending on your tolerance. Even mild versions taste fantastic—the chili oil offers a deep, complex flavor beyond just heat.
Can I make the potato noodles in advance?

You can prepare the dough ahead of time and refrigerate it for up to 24 hours, wrapped tightly so it doesn’t dry out. However, I recommend cooking and tossing noodles with the chili oil fresh for best texture and flavor.
What if I don’t have Chinese black vinegar?

You can substitute with a mix of balsamic vinegar and a splash of rice vinegar to mimic the sweet-tart profile. It won’t be identical but still adds that important acidic tang that brings the chili oil alive.
Is this dish gluten-free?

Yes! The potato noodles themselves are naturally gluten-free since they’re made from potato starch. Just be sure to use gluten-free soy sauce or tamari in the chili oil if you need to avoid gluten completely.

Final Thoughts

This Chili Oil Potato Noodles Recipe is truly one of those dishes that makes you feel like you’ve discovered a little secret. The chewy texture of the noodles combined with that bold, spicy, garlicky oil is simply irresistible. I hope you have as much fun making it as I do and that it brings some excitement and warmth to your table. When you do try it, don’t forget to let me know how it turned out—I’d love to hear your spin on it!