This recipe became a late-night discovery the first winter I was craving noodles but wanted something different from wheat. I stumbled across the idea of using cooked russet potatoes and potato starch to form a pliable, chewy noodle and was immediately sold on the texture. The noodles have a satisfyingly springy bite that holds up to bold dressings, and paired with a bright, spicy chili oil they turned into an instant favorite for cold evenings. It’s the kind of dish that feels comforting yet exciting, a cross between familiar starch and lively Asian pantry flavors.I first made these on a busy weeknight, rolling and boiling the pieces while chatting with family. The process is meditative: mashing warm potatoes, working in the starch, and shaping each little baton of dough. The result is simple but special—the noodles are tender with a slight pull, and the chili oil clings to each strand so every bite is fragrant with vinegar, garlic, and chili. This version uses pantry staples: soy sauce, black vinegar, gochugaru or Chinese chili powder, and a neutral oil for toasting flavors. It’s easy to scale and a great introduction to working with potato starch dough.

Ingredients

• Russet potato: Use 1.1 pounds of russet potatoes, peeled and cut into 1-inch pieces. Russets are starchy and give the dough structure; Yukon gold can be used for a slightly creamier flavor but may be less elastic. Choose firm, unbruised tubers for consistent results.
• Salt for the potatoes: 1/2 teaspoon added while mashing enhances flavor and helps the starch develop. Use granulated salt and taste as you go; the small amount ensures balanced seasoning without drying the dough.
• Potato starch: 1 1/2 cups. This is the key binding ingredient. Use pure potato starch (often sold as potato flour or potato starch) rather than cornstarch. It gelatinizes with heat and creates the noodle’s chew.
• Warm water: 1/2 cup warm water helps hydrate the starch into a cohesive dough. Warmth from both the potato and water is important to make the dough pliable for shaping.
• Soy sauce: 2 tablespoons regular soy sauce for savory depth. To keep this gluten-free, substitute equal parts tamari.
• Chinese black vinegar: 2 tablespoons for bright, fermented acidity. Black vinegar gives a rounded tartness that contrasts the chili’s heat. Substitute rice vinegar if necessary, but the flavor will be lighter.
• Gochugaru or Chinese chili powder: 2 tablespoons, coarse or fine depending on what you have. This provides color and gentle heat; increase for a spicier finish.
• Granulated sugar and salt: 1 1/4 teaspoons sugar and 1/8 teaspoon salt to balance acidity and heat in the chili oil.
• Garlic: 2 tablespoons minced for pungent aroma—freshly minced garlic offers the best flavor release when the hot oil hits it.
• Green onion: 1 stalk sliced for freshness and crunch in the final toss.
• Neutral oil: 3 tablespoons of avocado, sunflower, or grapeseed oil. Use an oil with a high smoke point to blooming the aromatics effectively.
• Cilantro: 1/3 cup roughly chopped to finish the dish with bright herb notes.

Instructions

Cook the potato:Place the cut 1-inch potato pieces into a pot of rapidly boiling water and cook until fork tender, typically 10 to 15 minutes depending on potato size. Test several pieces; they should give easily but not disintegrate. Drain thoroughly so excess water won’t thin the dough.Make the dough:Transfer hot potatoes to a heatproof mixing bowl. Add 1/2 teaspoon salt and mash with a fork until there are no visible chunks. While the mash is still hot, stir in 1 1/2 cups potato starch until combined. When cool enough to handle, knead briefly until cohesive. Add 1/2 cup warm water gradually and mix until the dough just holds together into a smooth, slightly tacky mass. The heat from the potatoes gelatinizes the starch, making the dough pliable for shaping.Form the noodles:Bring a large pot of water to a rolling boil and prepare a bowl of cold water nearby. Divide the dough into 14 equal pieces and keep covered with a damp towel to prevent drying. Roll each piece into a 1/2-inch-thick baton for the noodle shape. Work quickly while the dough is warm for easier shaping.Cook the noodles:Gently add a few batons at a time to the boiling water, ensuring they are fully submerged to prevent tearing. Stir gently to keep them separate. When they float, cook an additional minute. Transfer immediately into the cold water to stop cooking and set the texture. Repeat until all noodles are cooked, then drain well.Make the chili oil:In a heatproof bowl combine 2 tablespoons soy sauce, 2 tablespoons black vinegar, 2 tablespoons gochugaru, 1 1/4 teaspoons sugar, 1/8 teaspoon salt, 2 tablespoons minced garlic, and 1 sliced green onion. Heat 3 tablespoons neutral oil in a small pan until shimmering and just starting to smoke. Carefully pour the hot oil over the mixture to bloom the spices and garlic. Stir and let rest for a minute to marry flavors, then fold in 1/3 cup chopped cilantro.Assemble:Place drained potato noodles into a large clean bowl, pour the chili oil mixture over them, and toss gently until every strand is coated. Serve warm so the oil releases aroma and the noodles are supple.

Storage Tips

Store leftover noodles separately from the chili oil if possible. In the refrigerator keep the cooked noodles in an airtight container for up to 48 hours; when ready to serve, reheat by briefly blanching in simmering water for 30 to 45 seconds, then toss with warmed oil. The chili oil will keep in the fridge for up to 7 days in a sealed jar; bring to room temperature before using. Avoid freezing the cooked noodles as ice crystals will rupture the starch network and produce a mushy texture on thawing.

Ingredient Substitutions

If you don’t have potato starch, you can experiment with tapioca starch for a slightly more elastic noodle, though the texture shifts toward chewier and less dense. Replace black vinegar with a combination of 1 tablespoon rice vinegar plus 1 tablespoon balsamic as a last-resort swap, but expect a different tang profile. Use tamari or coconut aminos to make the sauce gluten-free; reduce added sugar slightly if using naturally sweet substitutes. For less heat, halve the gochugaru and add a pinch of smoked paprika for depth.

Serving Suggestions

Serve these noodles warm as a main with a simple side of blanched greens such as bok choy or baby spinach tossed with a splash of sesame oil. Garnish with extra cilantro, thinly sliced scallions, and toasted sesame seeds for crunch. They also pair nicely with grilled tofu or thinly sliced roast beef for more protein. For a family-style bowl, present extra chili oil and vinegar at the table so everyone can adjust heat and tang.

Cultural Background

Potato-based noodles have roots in several East Asian and Central Asian traditions where starches other than wheat are used to make hand-pulled or shaped noodles. This particular approach—cooking starchy tubers and mixing with potato starch—leans into home-style noodle-making techniques that mimic the elasticity found in wheat-based doughs. The chili oil borrows from Chinese and Korean flavor palettes using black vinegar and gochugaru to create a lively, slightly fermented profile that balances the neutral potato base.

Seasonal Adaptations

In winter, add roasted root vegetable slivers and extra cilantro for warmth. For summer, chill the noodles after cooking and serve as a cold noodle salad with cucumber ribbons and crushed ice-cold tomatoes for brightness. Holiday versions can include toasted peanuts, roasted sesame paste swirls for extra richness, or a scattering of fried shallots to add a celebratory crunch.

Meal Prep Tips

For meal prep, make the chili oil up to one week in advance and store it cold. Cook the noodles the day of serving for best texture; if prepping ahead, undercook by 30 seconds, cool quickly in iced water, and refrigerate in an airtight container for up to 24 hours. When reheating, briefly simmer in water and toss with warmed chili oil so the aromatics bloom again. Portion the noodles in shallow containers to cool evenly and avoid condensation.

This dish rewards small rituals: warm hands while shaping, a careful pour of hot oil, and a final taste to adjust acid and salt. It’s an approachable technique that yields a memorable texture and bold flavor—perfect for sharing with people you want to impress without fuss.