Classic Spicy Potato Noodles
These classic spicy potato noodles are a deliciously simple and quick dish perfect as a side or light meal. Thinly sliced potatoes are blanched, then tossed in a vibrant dressing with garlic, chilies, and a hint of Sichuan peppercorns.
Equipment
- Mandoline slicer (optional)
- Large bowl
- Pot
- Colander
- Heatproof bowl
- Small saucepan or wok
Ingredients
Main Ingredients
- 2-3 medium-sized potatoes Russet or Yukon Gold
- 3-4 cloves garlic minced
- 5-7 dried red chilies or to taste
- 1 teaspoon Sichuan peppercorns optional
- 3-4 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce light soy sauce preferred
- 1 teaspoon sugar
- Salt to taste
- 2 green onions chopped (for garnish)
Instructions
Preparation
- Peel and cut potatoes into very thin matchsticks (1/8 inch thick, 2-3 inches long), ideally using a mandoline slicer.
- Immediately place potato shreds in cold water and rinse several times until the water runs clear to remove excess starch.
Cooking
- Bring a pot of water to a rolling boil, add potato shreds, and cook for 1-2 minutes until slightly tender but still firm.
- Drain immediately and rinse under cold water to stop cooking, then drain very well.
- In a heatproof bowl, combine minced garlic, dried red chilies, and optional Sichuan peppercorns.
- Heat vegetable oil in a small saucepan or wok until shimmering hot, almost smoking.
- Carefully pour hot oil over the garlic, chilies, and peppercorns, stirring well.
- Add rice vinegar, soy sauce, sugar, and salt to the infused oil mixture, stirring until well combined.
- Add the blanched potato shreds to the dressing and toss thoroughly to coat.
- Garnish with chopped green onions and serve immediately.
Notes
The key to crispy potato noodles is to remove as much starch as possible by rinsing and to avoid overcooking them in the boiling water. Adjust the number of dried chilies and Sichuan peppercorns to your preferred spice level.