Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Spicy Potato Noodles with Garlic and Chili Sauce are crispy, addictive, and so much better than takeout. After making this many times, I’ve perfected the technique for the perfect crispy noodles. The key is to keep them moving in the pan. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Yogurt Parfait with Fresh Berries and Honey and Easy Pancake Tacos Recipe for a Fun Breakfast or Brunch.
Why This Spicy Potato Noodles with Garlic and Chili Sauce Recipe Is Pure Comfort
- Crispy potato noodles in every bite
- Savory, spicy garlic chili sauce
- Easy, better than takeout
- Customizable spice level
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
- Soy Sauce
- Vegetable Oil
- Garlic
- Chili Sauce
- Soy Sauce
- Sesame Oil
- Salt
- Pepper
- Optional: Green Onions
- Optional: Sesame Seeds
- Optional: Crushed Red Pepper Flakes
đź“ť Ingredient Notes
- Potatoes: Yukon Gold or Russet work best.
- Chili Sauce: Adjust to taste for spiciness.
đź›’ Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin slices for crispy noodles. → See on Amazon
- Wok — Provides high heat and space for tossing noodles. → See on Amazon
How to Make Spicy Potato Noodles with Garlic and Chili Sauce Recipe
- Prepare Potatoes: Peel and slice potatoes into thin noodles using a mandoline slicer.
- Cook Noodles: Heat oil in a wok over high heat. Add potato noodles, cook until crispy. Remove and set aside.
- Make Sauce: In the same wok, sauté garlic. Add chili sauce, soy sauce, sesame oil, salt, and pepper. Simmer.
- Combine: Return noodles to wok, toss to coat in sauce. Garnish and serve.
Cook's Tips for Perfect Spicy Potato Noodles with Garlic and Chili Sauce Recipe
- Common mistake and fix: Don't overcrowd the pan. Cook noodles in batches to ensure crispiness.
- Pro tip: For extra crispiness, pat noodles dry before cooking.
- Pro tip: Adjust the spice level by adding more or less chili 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 for up to 3 days. Make-ahead tip: Noodles can be sliced ahead of time and stored in the fridge for up to 1 day.
Freezing Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Substitute chili sauce with a mix of sriracha and hoisin sauce.
- Make-ahead: Noodles can be sliced ahead of time and stored in the fridge for up to 1 day.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If noodles are soggy, try cooking them in batches and patting them dry before cooking.
Want to level up this recipe?
Stainless Steel Tongs — Helps toss and turn noodles for even cooking and crispiness. → Check price on Amazon
Spicy Potato Noodles with Garlic and Chili Sauce Recipe
Ingredients
Main Ingredients
- Potatoes
- Garlic
- Chili Sauce
- Soy Sauce
- Vegetable Oil
Seasonings
- Garlic
- Chili Sauce
- Soy Sauce
- Sesame Oil
- Salt
- Pepper
Optional Toppings
- Green Onions
- Sesame Seeds
- Crushed Red Pepper Flakes
Instructions
- Prepare Potatoes: Peel and slice potatoes into thin noodles using a mandoline slicer.
- Cook Noodles: Heat oil in a wok over high heat. Add potato noodles, cook until crispy. Remove and set aside.
- Make Sauce: In the same wok, sauté garlic. Add chili sauce, soy sauce, sesame oil, salt, and pepper. Simmer.
- Combine: Return noodles to wok, toss to coat in sauce. Garnish and serve.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Substitute chili sauce with a mix of sriracha and hoisin sauce.
- Make-ahead: Noodles can be sliced ahead of time and stored in the fridge for up to 1 day.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If noodles are soggy, try cooking them in batches and patting them dry before cooking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Noodles can be sliced ahead of time and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 380
- Protein: 7g
- Fat: 16g
- Carbs: 52g
- Fiber: 7g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 0mg
- 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
You may be overcrowding the pan or not patting them dry before cooking. Try cooking them in batches and patting them dry.
Yes, you can slice the potatoes ahead of time and store them in the fridge for up to 1 day. However, the noodles are best enjoyed fresh and crispy.
You can substitute chili sauce with a mix of sriracha and hoisin sauce. Adjust to taste for spiciness.
Use tamari instead of soy sauce for a gluten-free version.
Yes, you can cook the noodles in the air fryer at 375°F for 10-15 minutes, shaking the basket halfway through cooking.
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!
