Easy Potato Noodles had my attention the moment I realized I could make chewy, slurpable noodles from humble spuds and a few pantry basics. If you love comfort food but want something a bit different, this is such a fun recipe to try. The texture is bouncy and satisfying, and the heat level is totally up to you. I make these on weeknights when I’m craving takeout vibes without the takeout price. It’s simple, budget friendly, and the result tastes way fancier than the effort. Let’s get you hooked too. 
What are Spicy Potato Noodles?
Spicy potato noodles are chewy noodles made from potatoes and starch, tossed in a garlicky, chili-rich sauce that’s savory, slightly sweet, and full of umami. Think stir-fry meets comfort soup noodles, depending on how you serve them. They’re naturally gluten free if you use gluten free soy sauce, and they’re a great way to turn a bag of potatoes into something that feels restaurant-level at home.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Potato Noodles. On a rainy weekend, I dialed in the flavors so it’s approachable and full of comfort vibes. Easy Potato Noodles had my attention the moment I realized I could make chewy, slurpable noodles from humble spuds and a few pantry basics. If you…
What I love most is the texture. These noodles have that springy bite you usually find in handmade noodles. Plus, the sauce clings to every curve, so you get a big hit of flavor with every slurp. If you’re unsure about heat, you can dial back the chili oil and still enjoy all the flavor. And if you’re a potato fan like me, these noodles sit in the same cozy family as skillet potatoes and casseroles, just in noodle form. If you want another potato side to pair with this, I also adore these easy grilled potatoes for a smoky, crisp contrast.
Ingredients for Spicy Potato Noodles
You only need a few basics to make the noodles and a simple sauce. Here’s what I use most often:
- Potatoes 2 large russet or 3 medium Yukon Gold, peeled and chopped
- Starch 1 to 1.25 cups potato starch or cornstarch, plus extra for dusting
- Salt 1 teaspoon for seasoning the dough water
- Neutral oil 2 tablespoons, like canola or avocado
- Garlic 3 to 4 cloves minced
- Chili oil 1 to 3 tablespoons, adjust for heat
- Soy sauce 2 tablespoons
- Rice vinegar 1 tablespoon
- Sugar or honey 1 teaspoon, balances the heat
- Green onions 2 sliced, for freshness
- Sesame seeds 1 teaspoon, optional garnish
- Water as needed to steam or boil potatoes and thin sauce
Ingredient notes: Russet potatoes make a silky mash that binds well with starch, but Yukon Golds add a buttery note. Potato starch gives the chewiest texture, but cornstarch works if that’s what you have. If you love the potato life as much as I do, try this cozy easy potato casserole for later in the week.
How to make Spicy Potato Noodles
There are a few steps, but none of them are hard. Once you’ve made these once, it gets quick and easy.
Step 1: Prep and mash the potatoes
Peel your potatoes and chop into chunks. Steam or boil until very tender. Drain well and let them sit in the pot for a minute so extra moisture evaporates. Mash until smooth. You want them warm, not hot, before adding starch.
Step 2: Make the dough and shape noodles
Add salt and start mixing in potato starch a bit at a time. You’re aiming for a smooth, non-sticky dough that feels pliable. If it’s sticky, add a little more starch. If it’s crumbly, add a touch of warm water. Dust a surface with starch, then roll pieces of dough into ropes and cut into little strips, or roll thin and cut into wide ribbons. Imperfect shapes are fine. That rustic look is part of the charm.
Step 3: Cook the noodles and make the sauce
Bring a pot of salted water to a gentle boil. Drop in the noodles and cook until they float and turn slightly translucent, about 2 to 4 minutes depending on thickness. Transfer to a colander and rinse briefly with warm water to keep them from sticking.
In a skillet, warm neutral oil. Add garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, chili oil, rice vinegar, sugar or honey, and a splash of water. Toss the noodles into this sauce and stir gently. They’ll soak it right up. Finish with sliced green onions and sesame seeds. Taste and adjust salt or heat. If you need protein on the side, these air fryer chicken and potatoes are a great quick add-on for dinner.
“I made these for my partner who swears by restaurant noodles, and we both loved the texture. The heat level was perfect, and the leftovers reheated beautifully the next day.”
Recipe tips
- Starch choice Potato starch gives the chewiest texture. Cornstarch works, but the bite will be slightly different.
- Control moisture Drain potatoes thoroughly and let steam off before mashing. Extra water makes gummy dough.
- Knead briefly Mix just until the dough comes together. Overmixing can make it tough.
- Shape any way you like Thick ribbons, skinny strands, even little gnocchi-style pills all work. Adjust boiling time accordingly.
- Flavor boosters Add a tiny pinch of five spice or white pepper to the sauce for deeper flavor. A spoon of peanut butter makes it richer.
- Make ahead You can shape the noodles, dust with starch, and store covered in the fridge for up to 24 hours before boiling.
- Heat control Start with 1 tablespoon chili oil, taste, then add more. You can also stir in crushed red pepper or a splash of hot sauce if that’s what you have.
- Serving idea Toss with sautéed bok choy or spinach. A fried egg on top is perfect for extra protein.
Pro tip: If you love big weekend breakfasts, make a double batch of noodles and serve half at dinner, then crisp the rest in a pan the next morning with eggs. Or check out these crispy breakfast potatoes for another fast morning option.
Storage and Reheating
Store leftover noodles in an airtight container in the fridge for up to 3 days. They will firm up a bit as they chill, which actually helps them keep their shape when reheated. For reheating, I like to add a splash of water or broth to a skillet, then toss in the noodles and warm over medium heat until glossy and hot. You can also microwave in a covered bowl with a teaspoon of water, stirring halfway. If they look dry, add a drizzle of chili oil and soy sauce to refresh the flavors.
Freezing is not my favorite move for these since the texture can change. If you do freeze, cook from frozen in a skillet with a bit of water to help soften them gently. They’ll still taste good, but fresh is best here.
Common Questions
Can I use leftover mashed potatoes? Yes, if they’re not too buttery or milky. Start with a smaller amount of starch and add gradually until the dough is smooth and not sticky.
What if my dough is too sticky? Add more starch a tablespoon at a time and dust your work surface. Warm, slightly drier mash works better than wet mash.
Can I make these less spicy? Absolutely. Reduce the chili oil, add more soy, and use a dash of sesame oil for flavor without heat. You can also toss in extra green onions for freshness.
What protein pairs well with these noodles? Pan-seared shrimp, tofu, rotisserie chicken, or a simple fried egg. If you want a cozy soup night another time, try this creamy crockpot hamburger potato soup as a make-ahead option.
Do I need special equipment? Nope. A pot for boiling, a skillet for sauce, a rolling pin, and a knife for shaping. A bench scraper helps, but hands work just fine.
Let’s Wrap It Up With a Slurp
Easy Potato Noodles are wildly satisfying, budget friendly, and fun to make. The chew, the heat, and the garlicky sauce all come together in a bowl that tastes like a hug. If you want more inspiration, I love the flavor ideas in these roasted garlic Parmesan potato noodles and the spicy twist from this spicy potato noodles guide. Give this a try, tweak the sauce to your taste, and share it with someone who loves a cozy noodle night. I hope your kitchen smells amazing and your bowl is empty by the end.
Spicy Potato Noodles
Ingredients
Method
- Peel your potatoes and chop into chunks. Steam or boil until very tender. Drain well and let them sit in the pot for a minute so extra moisture evaporates. Mash until smooth, ensuring they are warm but not hot before adding starch.
- Add salt to the mashed potatoes and start mixing in potato starch a bit at a time. Aim for a smooth, non-sticky dough that feels pliable. Dust a surface with starch, roll pieces of dough into ropes, and cut into strips or ribbons.
- Bring a pot of salted water to a gentle boil. Drop in the noodles and cook until they float and turn slightly translucent, about 2 to 4 minutes depending on thickness. Transfer to a colander and rinse briefly with warm water.
- In a skillet, warm the neutral oil. Add garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, chili oil, rice vinegar, sugar or honey, and a splash of water. Toss the noodles into the sauce and stir gently. Finish with sliced green onions and sesame seeds.
