These addictively chewy potato noodles are inspired by Korean gamja-guksu, combining the unique texture of potato starch noodles with a fiery sauce that keeps you coming back for more. Perfect for a quick weeknight dinner or meal prep, this dish delivers bold flavors with minimal ingredients.
Why You’ll Love This Recipe
These potato noodles offer a unique chewy texture that’s completely different from wheat-based pasta. The sauce combines sweet, spicy, and umami flavors that coat each strand perfectly. Plus, they’re naturally gluten-free and can be made vegetarian or vegan with simple substitutions.
Ingredients & Equipment
For the Noodles:
- 1 lb potato starch noodles (sweet potato noodles/glass noodles)
- 2 tablespoons sesame oil
- 4 cups water for boiling
For the Sauce:
- 4 tablespoons gochugaru (Korean red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean red pepper paste)
For the Vegetables:
- 2 carrots, julienned
- 2 cups spinach
- 3 green onions, sliced
- 1 cup bean sprouts
- 2 tablespoons neutral oil for stir-frying
Garnishes:
- Toasted sesame seeds
- Extra green onions
- Crispy shallots (optional)
Equipment Needed:
- Large pot for noodles
- Wok or large skillet
- Colander
- Mixing bowls
- Sharp knife
- Cutting board
Step-by-Step Instructions
- Prepare the Sauce (5 minutes)
- Mix all sauce ingredients in a bowl
- Let sit to develop flavors
- Adjust heat level to taste
- Cook the Noodles (8 minutes)
- Boil water in large pot
- Cook noodles according to package
- Drain and rinse with cold water
- Toss with 1 tablespoon sesame oil
- Prepare Vegetables (10 minutes)
- Julienne carrots
- Wash and trim spinach
- Slice green onions
- Rinse bean sprouts
- Stir-Fry (7 minutes)
- Heat oil in wok over high heat
- Stir-fry carrots 2 minutes
- Add bean sprouts 1 minute
- Add spinach until wilted
- Remove vegetables to bowl
- Combine and Finish (5 minutes)
- Add noodles to wok
- Pour in sauce
- Return vegetables
- Toss until well combined and heated through
Pro Tips for Perfect Potato Noodles
- Don’t overcook the noodles – they should be chewy
- Rinse noodles well to remove excess starch
- Cut long noodles for easier eating
- Adjust sauce ingredients to taste
- Have all ingredients ready before starting
Variations & Add-ins
Protein Options:
- Tofu (pan-fried)
- Ground pork or chicken
- Shrimp
- Mushrooms for vegetarian version
Vegetable Variations:
- Bell peppers
- Zucchini
- Cabbage
- Mushrooms
- Bok choy
Sauce Adjustments:
- Reduce gochugaru for less heat
- Add honey for more sweetness
- Use tamari for gluten-free option
- Add black vinegar for tang
Storage & Make-Ahead
Storage Instructions:
- Refrigerate up to 4 days
- Store sauce separately if prepping ahead
- Keep noodles and vegetables separate for best texture
Reheating Tips:
- Microwave with splash of water
- Quick stir-fry to reheat
- Room temperature is also delicious
Troubleshooting Guide
Problem: Sticky Noodles
- Rinse well after cooking
- Toss with sesame oil immediately
- Don’t overcook
Problem: Too Spicy
- Add more sugar to balance
- Serve with cucumber or radish
- Mix in extra sesame oil
Problem: Soggy Vegetables
- Don’t overcook initially
- Stir-fry on high heat
- Keep vegetables crisp-tender
FAQs
Where can I find potato starch noodles?
Asian markets or online retailers; look for Korean sweet potato noodles or glass noodles.
Can I make this ahead?
Yes, but store components separately and combine when reheating.
Is this dish gluten-free?
Yes, if using tamari instead of soy sauce.
Can I make it less spicy?
Reduce or omit gochugaru and gochujang, replacing with extra soy sauce and sesame oil.
These Spicy Potato Noodles are a perfect introduction to Korean-inspired cooking at home. The chewy noodles and bold sauce create a satisfying dish that’s easily customizable to your taste. Remember, the key to success is not overcooking the noodles and having all your ingredients prepared before you start cooking. Once you master the basic recipe, feel free to experiment with different vegetables and proteins to make it your own!