Spicy Potato Noodles with Garlic and Chili Sauce
Love the heat? You’ll adore these Spicy Potato Noodles with Garlic and Chili Sauce. After making this recipe dozens of times, I’ve perfected the balance of spice and flavor. The crispy potato noodles and rich, garlicky sauce will make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Greek Lentil Meatballs and Easy No-Bake Mango Coconut Rice Pudding.
Why This Spicy Potato Noodles with Garlic and Chili Sauce Is Pure Comfort
- Quick and easy to make
- Packed with bold flavors
- Better than takeout
- Customizable spice level
What You'll Need for Spicy Potato Noodles with Garlic and Chili Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Garlic
- Red chili flakes
- Soy sauce
- Sesame oil
- Vegetable oil
- Red chili flakes
- Garlic
- Soy sauce
- Sesame oil
- Salt
- Pepper
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Cilantro
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin potato slices for perfect noodles. → See on Amazon
- Wok — Provides ample space for cooking and tossing the noodles. → See on Amazon
How to Make Spicy Potato Noodles with Garlic and Chili Sauce
- Prepare Potatoes: Peel and slice potatoes into thin noodles using a mandoline slicer.
- Cook Noodles: Deep-fry or air-fry potato noodles until crispy. Drain on paper towels.
- Make Sauce: Sauté garlic, add soy sauce, sesame oil, and red chili flakes. Simmer and thicken.
- Toss Noodles: Toss crispy potato noodles in the garlic chili sauce. Garnish and serve.
Cook's Tips for Perfect Spicy Potato Noodles with Garlic and Chili Sauce
- Common mistake and fix: Avoid overcrowding the pan when frying noodles. Cook in batches to maintain crispiness.
- Pro tip: For a milder version, reduce red chili flakes or replace with paprika.
- Pro tip: Store leftover sauce separately to prevent noodles from becoming soggy.
Storing & Reheating Spicy Potato Noodles with Garlic and Chili Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover noodles and sauce separately in the fridge for up to 3 days. Make-ahead tip: Prepare sauce ahead of time and store in the fridge. Cook noodles just before serving.
Freezing Spicy Potato Noodles with Garlic and Chili Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat noodles in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat sauce in the microwave, then toss with noodles.
Recipe Notes
- Chef tip: Use a sharp knife to cut potatoes into thin slices if a mandoline slicer is not available.
- Best substitution: Replace potato noodles with zucchini noodles for a lower-carb version.
- Make-ahead: Prepare sauce ahead of time and store in the fridge. Cook noodles just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If noodles become soggy, reheat them in the oven to restore crispiness.
Want to level up this recipe?
High-Smoke Point Oil — Ensures safe and even cooking of potato noodles at high temperatures. → Check price on Amazon
Spicy Potato Noodles with Garlic and Chili Sauce
Ingredients
Main Ingredients
- Potatoes
- Garlic
- Red chili flakes
- Soy sauce
- Sesame oil
- Vegetable oil
Seasonings
- Red chili flakes
- Garlic
- Soy sauce
- Sesame oil
- Salt
- Pepper
Optional Toppings
- Green onions
- Sesame seeds
- Cilantro
Instructions
- Prepare Potatoes: Peel and slice potatoes into thin noodles using a mandoline slicer.
- Cook Noodles: Deep-fry or air-fry potato noodles until crispy. Drain on paper towels.
- Make Sauce: Sauté garlic, add soy sauce, sesame oil, and red chili flakes. Simmer and thicken.
- Toss Noodles: Toss crispy potato noodles in the garlic chili sauce. Garnish and serve.
Notes
- Chef tip: Use a sharp knife to cut potatoes into thin slices if a mandoline slicer is not available.
- Best substitution: Replace potato noodles with zucchini noodles for a lower-carb version.
- Make-ahead: Prepare sauce ahead of time and store in the fridge. Cook noodles just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If noodles become soggy, reheat them in the oven to restore crispiness.
Storage
- Fridge: Store leftover noodles and sauce separately in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat noodles in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheat sauce in the microwave, then toss with noodles.
- Make ahead: Prepare sauce ahead of time and store in the fridge. Cook noodles just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 18g
- Carbs: 40g
- Fiber: 5g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Spicy Potato Noodles with Garlic and Chili Sauce FAQs
Prepare the sauce ahead of time, but cook the noodles just before serving to maintain crispiness.
Overcrowding the pan during frying or not draining noodles properly can cause them to become soggy. Reheat in the oven to restore crispiness.
Yes, air-fry potato noodles at 375°F (190°C) for 10-15 minutes, flipping halfway, until crispy.
Reduce the amount of red chili flakes or replace with paprika for a milder version.
Use a sharp knife to cut potatoes into thin slices. The texture may vary, but the dish will still be delicious.
A Warm Final Note
I can’t wait for you to try Spicy Potato Noodles with Garlic and Chili Sauce 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!
