Potato Noodles: Quick Cooking Recipes

Discover the delightful world of Potato Noodles, a gluten-free alternative that’s both easy to make and incredibly satisfying. These chewy, tender noodles are perfect for those looking to explore new textures and flavors in their meals. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe will guide you through creating a dish that’s sure to impress.

I first encountered Potato Noodles during a trip to a small Asian market. The vendor was making them fresh, and the aroma was irresistible. After trying them, I knew I had to recreate this dish at home. It’s been a family favorite ever since, and I’m excited to share this recipe with you.

Get ready to cook up a storm with this Potato Noodles recipe. It’s time to roll up your sleeves and dive into a culinary adventure that will tantalize your taste buds.

What to Expect

• 
  
  • Time: Approximately 1 hour
  • Difficulty: Moderate

Before You Begin

Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, ensure your workspace is clean and organized.

Ingredients You’ll Need

Step-by-Step Guide

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  • Cook the Potato: Place the cut potatoes into a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.
  
  
  • Make the Dough: Once the potato is cooked, drain well and place into a heatproof mixing bowl. Add the salt and mash the potato with a fork until no more chunks are visible. While the mashed potato is hot, add the potato starch and mix until well combined. If the dough is not too hot for you, start kneading the dough until cohesive. Add the water and mix the dough until the water is absorbed and an almost smooth dough forms.
  
  
  • Make the Potato Noodles: Bring a pot of water to a boil and prepare the noodle-making
  station as close to the cooking station as possible. Also, prepare a large bowl of cold water. Divide the dough into 14 equal pieces. Keep the dough covered with a damp towel at all times when not using.
• Working with 1 piece of dough at a time, roll each piece of dough into ½ inch thick noodles. Gently place the potato noodles into the boiling water, but be careful not to overcrowd the pot.
• The noodles need to be fully submerged when added to the water, or they will break. Gently give the noodles a stir after adding. Allow the noodles to cook until they float to the top, then cook for an additional minute. Remove the noodles and place them into the bowl of cold water. Repeat with the remaining potato noodles.
  Make the Chili Oil: In a heatproof bowl, add all of the ingredients for the chili oil EXCEPT the oil and cilantro. Heat the oil in a small pan until it starts to smoke, and carefully pour the hot oil over all of the ingredients in the bowl. Once the oil has settled down, give the chili oil a stir.

Notes

Do not assume “Potato Flour” and “Potato Starch” are the same.

• Correction: You need Potato Starch (bright white powder) to get that chewy, bouncy texture. If you use Potato Flour (ground whole potatoes), the noodles will be heavy and fall apart.

You must use Tamari (San-J is a popular brand) or Coconut Aminos.

• Color Note: “Dark Soy Sauce” provides the deep color. If you skip it, your noodles will look pale, but they will still taste good. Do not use regular Dark Soy Sauce (it contains wheat).

Substitute with a mix of Balsamic Vinegar and Rice Vinegar. This mimics the “sweet and sour” depth of black vinegar without the wheat risk.

• • Gochugaru: Usually safe (100% peppers), but check the bag for “Wheat” fillers in cheaper brands.
  • Chili Oil: Store-bought Chili Crisp (like Lao Gan Ma) might contain wheat or soybean traces from shared equipment.
• The Fix: Make your own chili oil (pour hot oil over red pepper flakes) to be 100% safe.

Pointers for Perfection & How to Store

For the best results, make sure your dough is warm when shaping the noodles. This will make them easier to handle and less likely to break. If you have leftover Potato Noodles, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in boiling water for a minute before serving.

For more delicious recipes, check out this Gluten Free Potato Soup Easy Crock Pot Recipe.

Potato Noodles: Quick Cooking Recipes

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• Author: Helen Lois
• Total Time: 30
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

These Gluten-Free Potato Noodles are a quick cooking sensation. Made with just two main ingredients—potatoes and potato starch—they have an incredible chewy, bouncy texture (known as ‘QQ’) that absorbs flavor beautifully. Tossed in a sizzling garlic chili oil sauce, they are a fun, budget-friendly dinner ready in under 40 minutes.

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Ingredients

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— The Potato Dough —

2 medium Russet or Yukon Gold potatoes (approx. 10–11 oz / 300g), peeled and cubed

1 cup potato starch (cornstarch works but makes them less chewy)

2–3 tablespoons water (if needed to bind)

½ teaspoon salt

— The Spicy Garlic Sauce —

2 tablespoons gluten-free soy sauce or Tamari

1 tablespoon Chinese black vinegar (or rice vinegar)

1 teaspoon sugar

1 tablespoon Korean chili flakes (Gochugaru) or regular red pepper flakes

2 cloves garlic, minced

1 green onion, chopped

2 tablespoons neutral oil (vegetable or canola), heated until smoking

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Instructions

1. Cook the Potatoes: Steam or boil the peeled, cubed potatoes for 15–20 minutes until they are fork-tender. (Steaming is preferred to prevent them from absorbing too much water).

2. Mash Perfectly: While the potatoes are still hot, mash them in a large bowl until completely smooth. Use a ricer or fine mesh sieve if possible—any lumps will show in the noodles.

3. Make the Dough: Add the potato starch and salt to the mashed potatoes. Mix with a fork, then use your hands to knead it into a smooth, non-sticky dough. If it’s too dry and crumbly, add water 1 teaspoon at a time. If it’s too sticky, add a pinch more starch.

4. Shape the Noodles: Pinch off small pieces of dough (about the size of a walnut). Roll them into balls, then roll them into thick worm shapes or press a bottle opening into them to create little mushroom shapes.

5. Boil: Bring a large pot of water to a boil. Drop the noodles in. Boil for 3–4 minutes, or until they float to the surface. Let them cook for 1 extra minute after floating.

6. Make the Sauce: While noodles boil, place the minced garlic, chili flakes, and green onion in a heat-proof bowl. Heat the 2 tablespoons of oil in a small pan until smoking hot, then carefully pour it over the aromatics to sizzle (this releases the flavor).

7. Combine: Stir the soy sauce, vinegar, and sugar into the oil mixture.

8. Serve: Use a slotted spoon to transfer the cooked noodles directly into the bowl with the sauce. Toss well to coat. Serve immediately.

Notes

Texture Secret: Potato starch is the key to the ‘chewy’ texture. You can use cornstarch or tapioca starch, but the noodles will be softer and less bouncy.

Sauce Customization: Adjust the chili flakes to your spice tolerance. For a non-spicy version, use a simple garlic butter or scallion oil sauce.

Storage: These noodles are best eaten fresh as they can harden when cold. If leftovers occur, reheat them in a microwave or hot water to restore the chewiness.

Quick Cooking Tip: To save time, prick the whole potatoes and microwave them for 5-7 minutes until soft, then peel and mash.

• Prep Time: 25
• Cook Time: 5
• Category: Dinner
• Method: Boiling
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: 340
• Sugar: 4
• Sodium: 680
• Fat: 14
• Saturated Fat: 2
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 52
• Fiber: 4
• Protein: 4
• Cholesterol: 0

Your Burning Questions Answered!

Dig In & Enjoy!

Now that you have all the tools and knowledge to make Potato Noodles, it’s time to get cooking! This recipe is sure to become a favorite in your household. Enjoy the process and the delicious results. For more delicious ideas, follow me on My Pinterest.