Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Crispy Spicy Potato Noodles with Garlic and Chili Sauce — Better than takeout! After making this many times, I’ve perfected the trick to crispy potato noodles every time. The golden, crispy noodles are irresistible, and the spicy garlic chili sauce is addictive. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Chicken Parmesan Bites in 25 Minutes and Easy Mediterranean Baked Cod with Tomatoes and Olives.
Why This Crispy Spicy Potato Noodles with Garlic and Chili Sauce Is Pure Comfort
- Crispy potato noodles tossed in a fiery garlic chili sauce
- Better than takeout and ready in 20 minutes
- Customize the spiciness to your liking
- A family favorite that's perfect for busy weeknights
What You'll Need for Crispy 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
- Vegetable oil
- Salt
- Black pepper
- Sugar
- Sesame oil (optional)
- Green onions (for garnish)
- Optional: Crispy fried garlic
- Optional: Crispy fried shallots
- Optional: Toasted sesame seeds
- Optional: Cilantro
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin slices for crispy noodles. → See on Amazon
- Wok or large skillet — Provides enough space for tossing the noodles. → See on Amazon
How to Make Crispy Spicy Potato Noodles with Garlic and Chili Sauce
- Prepare the potatoes: Peel and slice potatoes into thin noodles using a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch.
- Make the sauce: In a small bowl, mix soy sauce, sugar, sesame oil (if using), and red chili flakes. Set aside.
- Cook the noodles: Heat oil in a wok or large skillet over medium-high heat. Add potatoes, spread them out, and cook undisturbed until golden and crispy. Flip and cook the other side. Remove from heat.
- Toss with sauce: Pour the sauce over the noodles and toss to coat. Add minced garlic and cook for another minute. Garnish with green onions and serve immediately.
Cook's Tips for Perfect Crispy Spicy Potato Noodles with Garlic and Chili Sauce
- : Don't overcrowd the pan. Cook the noodles in batches if necessary.
- Common mistake and fix: If your noodles are soggy, try soaking them in cold water for longer and patting them dry before cooking.
- : Adjust the spiciness by adding more or less red chili flakes.
- : For a smoky flavor, add a pinch of smoked paprika to the sauce.
Storing & Reheating Crispy Spicy Potato Noodles with Garlic and Chili Sauce
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 Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, use tamari instead of soy sauce.
- Best substitution: You can substitute the potatoes with sweet potatoes for a sweeter flavor.
- Make-ahead: The sauce can be made ahead of time, but the noodles are best cooked fresh.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your noodles are sticking to the pan, try adding a little more oil or cooking them in batches.
Want to level up this recipe?
High-quality wok or skillet — Ensures even heat distribution for perfectly cooked noodles. → Check price on Amazon
Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Ingredients
Main Ingredients
- Potatoes
- Garlic
- Red chili flakes
- Soy sauce
- Vegetable oil
Seasonings
- Salt
- Black pepper
- Sugar
- Sesame oil (optional)
- Green onions (for garnish)
Optional Toppings
- Crispy fried garlic
- Crispy fried shallots
- Toasted sesame seeds
- Cilantro
Instructions
- Prepare the potatoes: Peel and slice potatoes into thin noodles using a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch.
- Make the sauce: In a small bowl, mix soy sauce, sugar, sesame oil (if using), and red chili flakes. Set aside.
- Cook the noodles: Heat oil in a wok or large skillet over medium-high heat. Add potatoes, spread them out, and cook undisturbed until golden and crispy. Flip and cook the other side. Remove from heat.
- Toss with sauce: Pour the sauce over the noodles and toss to coat. Add minced garlic and cook for another minute. Garnish with green onions and serve immediately.
Notes
- Chef tip: For a vegetarian version, use tamari instead of soy sauce.
- Best substitution: You can substitute the potatoes with sweet potatoes for a sweeter flavor.
- Make-ahead: The sauce can be made ahead of time, but the noodles are best cooked fresh.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your noodles are sticking to the pan, try adding a little more oil or cooking them in batches.
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 (180°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: 250
- Protein: 5g
- Fat: 10g
- Carbs: 35g
- Fiber: 4g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Spicy Potato Noodles with Garlic and Chili Sauce FAQs
Soggy noodles are usually caused by not patting them dry enough or overcrowding the pan. Try soaking them in cold water for longer and patting them dry before cooking, and cook them in batches if necessary.
The sauce can be made ahead of time, but the noodles are best cooked fresh for the crispiest texture.
Reduce the amount of red chili flakes in the sauce or omit them altogether for a milder flavor.
These noodles are great on their own or served with a side of steamed vegetables or a protein like chicken or tofu.
Yes, you can cook these noodles in an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
A Warm Final Note
I can’t wait for you to try Crispy 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!
