Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Spicy Potato Noodles with Garlic and Chili Sauce is a quick and easy dish that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy noodles every time. The crispy noodles and rich, spicy sauce will make your family beg for more. If you love recipes like this, you’ll also enjoy Easy Meal Prep Farro Salad with Roasted Summer Vegetables and Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes.
Why This Spicy Potato Noodles with Garlic and Chili Sauce Recipe Is Pure Comfort
- Crispy potato noodles in every bite
- Rich, spicy garlic chili sauce
- Quick and easy, ready in 20 minutes
- Better than takeout, family favorite
What You'll Need for Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Garlic
- Chili Sauce
- Eggs
- Green Onions
- Soy Sauce
- Sesame Oil
- Sugar
- Cornstarch
- White Pepper
- Optional: Sesame Seeds
- Optional: Crushed Red Pepper Flakes
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin potato slices for perfectly crispy noodles. → See on Amazon
- Wok — Provides ample space for tossing noodles and preventing sogginess. → See on Amazon
How to Make Spicy Potato Noodles with Garlic and Chili Sauce Recipe
- Prepare Potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch.
- Make Batter: Whisk eggs, soy sauce, sesame oil, sugar, cornstarch, and white pepper in a bowl.
- Drain Potatoes: Drain potatoes and pat dry with a clean kitchen towel.
- Coat Potatoes: Add potatoes to the egg mixture and toss to coat evenly.
- Cook Noodles: Heat oil in a wok over medium-high heat. Add potatoes and cook until crispy and golden brown. Remove and set aside.
- Make Sauce: In the same wok, add garlic and cook until fragrant. Add chili sauce, soy sauce, sugar, and water. Stir until thickened.
- Toss Noodles: Add cooked noodles back to the wok. Toss to coat evenly in the sauce. Garnish with green onions and serve immediately.
Cook's Tips for Perfect Spicy Potato Noodles with Garlic and Chili Sauce Recipe
- : For extra crispy noodles, pat potatoes dry again after coating with the egg mixture.
- Common mistake and fix: Avoid overcrowding the wok when cooking noodles to prevent sogginess. Cook in batches if necessary.
- : Adjust the spiciness of the dish by adding more or less chili sauce to the sauce mixture.
- : For a gluten-free version, use tamari instead of soy sauce.
Storing & Reheating Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Freezing Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the eggs and use a cornstarch slurry to thicken the sauce.
- Best substitution: Substitute chili sauce with a mixture of Sriracha and ketchup for a similar flavor profile.
- Make-ahead: Potatoes can be sliced and soaked ahead of time, but coat with the egg mixture just before cooking to prevent sogginess.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If noodles are not crispy, try cooking them in batches and patting them dry again before cooking.
Want to level up this recipe?
Stainless Steel Wok — Even heat distribution ensures perfectly crispy noodles and prevents hot spots. → Check price on Amazon
Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Ingredients
Main Ingredients
- Potatoes
- Garlic
- Chili Sauce
- Eggs
- Green Onions
Seasonings
- Soy Sauce
- Sesame Oil
- Sugar
- Cornstarch
- White Pepper
Optional Toppings
- Sesame Seeds
- Crushed Red Pepper Flakes
Instructions
- Prepare Potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch.
- Make Batter: Whisk eggs, soy sauce, sesame oil, sugar, cornstarch, and white pepper in a bowl.
- Drain Potatoes: Drain potatoes and pat dry with a clean kitchen towel.
- Coat Potatoes: Add potatoes to the egg mixture and toss to coat evenly.
- Cook Noodles: Heat oil in a wok over medium-high heat. Add potatoes and cook until crispy and golden brown. Remove and set aside.
- Make Sauce: In the same wok, add garlic and cook until fragrant. Add chili sauce, soy sauce, sugar, and water. Stir until thickened.
- Toss Noodles: Add cooked noodles back to the wok. Toss to coat evenly in the sauce. Garnish with green onions and serve immediately.
Notes
- Chef tip: For a vegetarian version, omit the eggs and use a cornstarch slurry to thicken the sauce.
- Best substitution: Substitute chili sauce with a mixture of Sriracha and ketchup for a similar flavor profile.
- Make-ahead: Potatoes can be sliced and soaked ahead of time, but coat with the egg mixture just before cooking to prevent sogginess.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If noodles are not crispy, try cooking them in batches and patting them dry again before cooking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 12g
- Carbs: 50g
- Fiber: 5g
- Sugar: 6g
- Sodium: 1500mg
- Cholesterol: 90mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Spicy Potato Noodles with Garlic and Chili Sauce Recipe FAQs
While you can prepare the ingredients ahead of time, it's best to cook the noodles just before serving for optimal crispiness.
Overcrowding the wok and not patting potatoes dry enough can lead to soggy noodles. Cook in batches and pat dry again after coating with the egg mixture.
Yes, cook potatoes at 375°F (190°C) for 15-20 minutes, flipping halfway through, until crispy. Toss with the sauce after cooking.
Mix Sriracha and ketchup for a similar flavor profile. Adjust the ratio to your spice preference.
Yes, use tamari instead of soy sauce for a gluten-free version.
A Warm Final Note
I can’t wait for you to try Spicy Potato Noodles with Garlic and Chili Sauce Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
