I’ll present you make this spicy potato noodles recipe in lower than 40 minutes! All you want is 2 elements & a spicy sauce to make these potato noodles!

This potato noodles dish comes with a spicy sauce recipe that’s scrumptious & straightforward to make! I used to be impressed by this spicy potato noodles recipe & needed to make my very own with a Korean spicy sauce that I really like!

Recipe for Spicy Potato Noodles

These potato noodles are chewy, thick, spicy, and savoury. That is mainly a 2-ingredient potato noodle recipe which you could simply make at residence with my Korean spicy sauce or any sauce of your selection. The noodles are thick and chewy in texture and will be lengthy or quick, relying in your desire.

My spicy sauce is much like the Spicy Korean rice cake sauce in my Tteokbokki recipe which I make fairly often. Should you’ve ever needed to attempt Tteokbokki however had a tough time discovering Korean rice muffins, I extremely encourage attempting this recipe as an alternative.

Associated Recipe: Peanut Noodles

Elements

• Yellow potatoes
• Potato starch
• Spicy Sauce (you should utilize my recipe beneath)

The recipe is vegan, dairy-free, nut-free and will be made gluten-free and soy-free.

• To make this recipe gluten-free, purchase or make a gluten-free spicy sauce.
• To make this soy-free, use a soy-free sauce.
• Be at liberty so as to add no matter you’d prefer to your noodles by customizing them to your liking! You possibly can add-in chickpeas, smoked tofu, cabbage, child bok choy, broccoli, and so forth.
• It’s essential to use yellow potatoes for this recipe to work. Listing of yellow potatoes consists of:
  • Agria
  • Carola
  • Delta Gold
  • Inca Gold
  • Keuka
  • Michigold
  • Saginaw Gold

How To Make Potato Noodles (Spicy)

1. To arrange your spicy potato noodles, begin by peeling your yellow potatoes, chopping them into small chunks & boiling a big pot of water. Boil your yellow potato chunks for about 15-20 minutes or till utterly tender.

2. Then, drain and switch potatoes into a big bowl and mash finely. Add potato starch and water and blend and knead till a easy dough is shaped and the combination doesn’t break aside.

3. Subsequent, boil one other pot of water (large enough to suit all of the potato noodles). Roll the dough into an extended log and divide it into 16 items. Roll every bit into chopstick-length strips. They might break aside, however that’s okay. Boil the potato noodles for about 5 minutes or till the noodles are cooked and float to the highest.

4. In the meantime, put together a big bowl of chilly water. As soon as the noodles are cooked, drain and switch the noodles into the bowl of chilly water.

5. Put together your spicy sauce! You should use store-bought sauce or make my Spicy Korean sauce by mixing collectively all of the sauce elements in a bowl till easy: gochujang, gochugaru, soy sauce, maple syrup or agave, garlic powder and sesame seeds.

6. Now, add the cooked noodles to a big non-stick pan on medium-high warmth, together with the spicy sauce. Add a splash of water, if wanted. Stir for a few minutes to permit the spicy sauce to soak into the noodles! By way of toppings, I like to recommend topping with chopped inexperienced onions and sesame seeds, if desired.

• 2 medium yellow potatoes round 500g – should use yellow potatoes for this recipe
• 2 cups potato starch round 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

• To arrange your spicy potato noodles, begin by peeling your yellow potatoes, chopping them into small chunks & boiling a big pot of water. Boil your yellow potato chunks for about 15-20 minutes or till utterly tender.

• Then, drain and switch potatoes into a big bowl and mash finely. Add potato starch and water and blend and knead till a easy dough is shaped and the combination doesn’t break aside.

• Subsequent, boil one other pot of water (large enough to suit all of the potato noodles). Roll the dough into an extended log and divide it into 16 items. Roll every bit into chopstick-length strips. They might break aside, however that’s okay. Boil the potato noodles for about 5 minutes or till the noodles are cooked and float to the highest.

• In the meantime, put together a big bowl of chilly water. As soon as the noodles are cooked, drain and switch the noodles into the bowl of chilly water.

• Put together your spicy sauce! You should use store-bought sauce or make my Spicy Korean sauce by mixing collectively all of the sauce elements in a bowl till easy: gochujang, gochugaru, soy sauce, maple syrup or agave, garlic powder and sesame seeds.

• Now, add the cooked noodles into a big non-stick pan on medium-high warmth, together with the spicy sauce. Add a splash of water, if wanted. Stir for a few minutes to permit the spicy sauce to soak into the noodles! By way of toppings, I like to recommend topping with chopped inexperienced onions and sesame seeds, if desired.

Energy: 432kcal | Carbohydrates: 98g | Protein: 10g | Fats: 2g | Saturated Fats: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 0.5g | Sodium: 591mg | Potassium: 1393mg | Fiber: 8g | Sugar: 11g | Vitamin A: 611IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 3mg

NEED MORE RECIPE INSPO? CHECK THESE OUT: