Spicy Potato Noodles Recipe
Chewy, spicy, and slurptastic, this spicy potato noodles recipe is a lot of fun to make and pays off big on flavors and textures!
What started as a viral TikTok trend in China has become popular in the USA as well, although here, it's more affectionately known as "gnocchi the long way." Made in a similar fashion, these potato noodles are very simple to prepare, as all you need is mashed potato and potato or corn starch to achieve that chewy and craveable texture.
You can't forget about the spicy sauce with these potato noodles, as the starch helps the sauce cling to the noodles and absorb maximum flavor. For this sauce, Lee Kum Kee Premium Soy Sauce and Sriracha Chili Sauce serve as the base of umami and heat, while Chiu Chow Chili Crisp Oil adds a layer of texture and more complex heat as a garnish.
What You Will Need
Ingredients
- 1.1 lb. russet potatoes, peeled and cut into 1‑inch pieces
- ½ tsp. salt
- 1½ cups potato starch
- ½ cup warm water
- 1 Tbsp. cilantro, minced
Seasoning
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Sauce Mix
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. Lee Kum Kee Seasoned Mature Vinegar
- 2 Tbsp. gochugaru (Korean red pepper flakes)
- 1¼ tsp. granulated sugar
- ⅛ tsp. salt
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 stalk green onion, sliced
- 3 Tbsp. neutral oil
Made with
Lee Kum Kee products
How to make it
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Boil the potato chunks until fork‑tender, about 10‑15 minutes. Drain and mash them in a bowl with salt. While still hot, mix in potato starch and then warm water; knead until a cohesive, pliable dough forms.
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Divide the dough into 14 pieces, keeping covered with a damp towel. Roll each into a thick rope, about ½‑inch wide, shaping into noodles.
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Drop the noodles one at a time into a wide pot of boiling water. Once they float, cook for an additional minute. Remove and place into cool water while you cook the rest.
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In a bowl, combine Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Seasoned Mature Vinegar, gochugaru, sugar, salt, Lee Kum Kee Minced Garlic, and green onion. Heat neutral oil until shimmering, then carefully pour it over the sauce mix. Stir.
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Drain the noodles well and place them into a clean bowl. Pour the prepared sauce over them, toss until evenly coated. Garnish with chopped cilantro and a generous drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Serve warm.
For more easy Asian meal ideas, check out our recipes page!
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