The Easiest Chili Garlic Noodles Ever (3 Ways)

Ingredients

• 2 medium Yukon Gold Potatoes (peeled and cut into 1.5‑inch chunks)
• 1.5 cups Potato Starch (250 g, for dough binding)
• 0.75 cup Water (room temperature, add gradually)
• 1 tablespoon Salt (for boiling potatoes and noodles)
• 2 stalks Green Onions (finely chopped for Sauce 1)
• 2 teaspoons Toasted Sesame Seeds (lightly ground)
• 4 cloves Garlic (grated for Sauce 1)
• 1.5 tablespoons Gochugaru (Korean chili flakes, 12 g)
• 2 teaspoons Crushed Red Pepper Flakes (11 g)
• 0.5 teaspoon MSG (3 g, optional for umami)
• 0.5 teaspoon White Sugar (3 g)
• 1.5 tablespoons Dark Soy Sauce (22 g, adds depth)
• 1 tablespoon Regular Soy Sauce (17 g)
• 1 tablespoon Chinese Black Vinegar (17 g, adds acidity)
• 0.33 cup Vegetable Oil (75 g, for hot‑oil emulsification)
• 1 tablespoon Gochujang (18 g, Korean fermented chili paste)
• 3 tablespoons Sriracha (37 g)
• 3 tablespoons Tahini (46 g, adds creaminess)
• 1 teaspoon Ground Sichuan Peppercorns (3 g, gives numbing heat)
• 1 tablespoon Dark Brown Sugar (17 g)
• 1 teaspoon Sesame Oil (7 g, aromatic)
• 3 tablespoons Soy Sauce (50 g)
• 2.5 tablespoons Water (24 g, for Sauce 2)
• 0.5 cup White Sugar (100 g, Sauce 3)
• 1 cup Water (240 ml, Sauce 3)
• 1 cup White Distilled Vinegar (240 ml, Sauce 3)
• 1 cup Fish Sauce (240 ml, adds salty umami)
• 15 cloves Garlic (for Sauce 3, minced)
• 1 cup Korean Chilies (26 g, fresh or dried)
• 4 stalks Green Onions (roughly chopped for Sauce 3)
• 1 knob Ginger (3‑inch piece, thinly sliced)
• 0.5 cup Vegetable Oil (105 g, for Sauce 3 emulsification)
• to taste Salt (adjust final sauce seasoning)

Instructions

1. Boil Potatoes

   Place peeled, quarter‑inch potato chunks in a large pot of lightly salted water. Bring to a boil and cook until just tender, about 5–7 minutes.

   Time: PT7M

2. Rice Potatoes

   Drain the hot potatoes and immediately push them through a potato ricer (or use a hand masher for a coarser texture).

   Time: PT3M

3. Make Dough

   Transfer the riced potatoes to a mixing bowl. Add 1.5 cups potato starch and begin mixing with a spatula. Gradually add up to 0.75 cup room‑temperature water, kneading until a smooth, non‑crumbly dough forms.

   Time: PT10M

4. Shape Noodles

   Divide the dough into 16 equal pieces. Roll each piece into a rod 6–8 inches long, keeping the thickness relatively thick. Cut the rods into bite‑size pieces.

   Time: PT5M

5. Cook Noodles

   Bring a large pot of salted water to a rolling boil. Drop the noodle pieces in; when they float, let them cook an additional 1–2 minutes.

   Time: PT5M

   Temperature: 212°F

6. Prepare Sauce #1 (Classic Chili Garlic)

   In a heat‑proof bowl combine chopped green onions, ground toasted sesame seeds, grated garlic, gochugaru, crushed red pepper flakes, MSG, white sugar, dark soy sauce, regular soy sauce, and black vinegar. In a small saucepan heat 1/3 cup vegetable oil over medium until hot (≈350°F). Carefully pour the hot oil over the bowl and stir lightly to emulsify.

   Time: PT7M

   Temperature: 350°F

7. Toss Noodles with Sauce #1

   Using a spider strainer, transfer the cooked noodles (with a splash of cooking water) into the bowl with Sauce 1. Toss until evenly coated.

   Time: PT3M

8. Prepare Sauce #2 (Sesame‑Gochujang)

   In a bowl whisk together gochujang, sriracha, tahini, ground Sichuan peppercorns, dark brown sugar, sesame oil, soy sauce, water, and grated garlic until smooth.

   Time: PT5M

9. Toss Noodles with Sauce #2

   Place a portion of the cooked noodles into a large bowl, add Sauce 2, and toss to coat.

   Time: PT2M

10. Prepare Sauce #3 (Sweet‑Sour‑Umami)

    In a medium saucepan combine white sugar, water, white distilled vinegar, fish sauce, 15 minced garlic cloves, Korean chilies, rough‑chopped green onions, and sliced ginger. Cover with parchment‑paper lid and bring to a boil over medium‑high. Simmer 7 minutes until chilies soften. Remove from heat, let sit 5 minutes, then blend until smooth. While blending, slowly stream in 0.5 cup vegetable oil until emulsified. Season with salt to taste.

    Time: PT12M

11. Toss Noodles with Sauce #3

    Add cooked noodles to a large bowl, pour Sauce 3 over them, and toss thoroughly.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

85 g

Fat

22 g

Fiber

6 g