Spicy Potato Noodles

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By Ela on 6. December, 2023 | 1 Comment . This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases. Potato Noodle Vermicelli

Make spicy potato noodles from scratch with thick, tender, chewy 3-ingredient potato noodles & a fragrant chili oil sauce! The recipe is gluten-free, dairy-free, vegan, and ready in 45 minutes!

If you’ve ever tried gnocchi (or German Schupfnudeln), you’ve already ventured into the potato-based pasta/noodles world. However, don’t be tricked into thinking these Chinese potato noodles are simply long gnocchi. Their extra thick noodle size means they’re bouncy and chewy (and lightly slippery) – you’ll love them, especially when turned into this spicy potato noodles recipe.

Spicy potato noodles are made by combining super thick homemade potato noodles with fragrant, spicy, tangy, somewhat sweet chili oil. The flavor of the potatoes is slightly earthy and sweet, which pairs wonderfully with the somewhat spicy sauce (heat adjustable!) to create a super satisfying meal.

Love simple and satisfying noodle dishes? You might also like spicy sriracha noodles, vermicelli stir-fry, or Asian vegetable stir-fry noodles.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Make sure the potatoes are completely lump-free. Otherwise, it can cause the noodles to fall apart while shaping/cooking.

If the dough is very brittle or cracking a lot, add more water, just a few drops at a time.

Optionally, enjoy the spicy potato noodles with Asian cucumber salad, stir-fried vegetables, crispy baked spring rolls, and/or crispy tofu or your protein of choice.

When they’re rolled out super thick, this spicy potato noodle recipe is my all-time favorite way to enjoy them. However, roll them out a little thinner (adjust cooking time accordingly), for:

Homemade potato noodles are best when freshly made, but you can store leftover uncooked or cooked noodles in an airtight container in the refrigerator for up to 3 days.

I haven’t tried freezing the noodles yet, so let me know in the comments if you try.

With Yukon Gold or other yellow potatoes, the flavor is slightly earthy and a little sweet but neutral overall. In terms of texture, they’re somewhat similar to tteokbokki (thick rice noodles) in chewiness but not as dense, with a subtle slipperiness.

I prefer to steam the potatoes, as it doesn’t introduce as much water into the potatoes. If you boil them, you will likely need to adjust the amount of added water in the recipe.

I’ve tested this recipe several times with different starches, including tapioca, potato, and cornstarch.

If you try this easy spicy potato noodles recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

Nutrition information is an estimate and has been calculated automatically

They turned out as pictured. We wanted to love these but the size and texture didn’t appeal to us. Served them with stir-fried greens.

Love your recipes and will keep trying them out!

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Welcome to my blog ElaVegan. My name is Michaela Vais, I’m a passionate food blogger, recipe developer, food photographer, and author of the cookbook Simple and Delicious Vegan. Being creative in the kitchen and eating healthy vegan food is my passion. Read More…

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Spicy Potato Noodles - Elavegan