Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Crispy Spicy Potato Noodles with Garlic and Chili Sauce — The best 20-minute restaurant-style dinner! After making this many times, I discovered the trick to perfectly crispy noodles every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Goat Cheese Stuffed Mini Peppers for Appetizers and Easy Chicken Grape Salad Recipe for Quick Healthy Lunch.
Why This Crispy Spicy Potato Noodles with Garlic and Chili Sauce Is Pure Comfort
- Golden crispy noodles in every bite
- Fiery garlic chili sauce for a kick
- Ready in just 20 minutes
- Better than takeout and freezer-friendly
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.
- Potato noodles
- Garlic
- Dried red chilies
- Soy sauce
- Sesame oil
- Vegetable oil
- Soy sauce
- Sesame oil
- Garlic
- Dried red chilies
- Sugar
- Salt
- Pepper
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Potato noodles: Also known as potato starch noodles or cellophane noodles.
🛒 Tools & Equipment I Recommend
- Wok — Even heat for perfect stir-frying → See on Amazon
- Measuring spoons — Accurate seasoning every time → See on Amazon
How to Make Crispy Spicy Potato Noodles with Garlic and Chili Sauce
- Soak noodles: Place potato noodles in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and rinse under cold water.
- Prepare sauce: In a small bowl, mix soy sauce, sesame oil, minced garlic, minced dried red chilies, sugar, salt, and pepper. Set aside.
- Stir-fry noodles: Heat vegetable oil in a large wok over medium-high heat. Add drained noodles and cook for 3-5 minutes, stirring occasionally, until crispy. Remove from wok and set aside.
- Cook sauce: In the same wok, add the prepared sauce and cook for 1-2 minutes, until fragrant.
- Combine: Add crispy noodles back to the wok and toss to coat in the sauce. Cook for an additional 1-2 minutes. Garnish with green onions and sesame seeds. Serve immediately.
Cook's Tips for Perfect Crispy Spicy Potato Noodles with Garlic and Chili Sauce
- : For extra crispy noodles, add a tablespoon of cornstarch to the drained noodles before stir-frying.
- Common mistake and fix: If your noodles are sticking to the wok, add a little more oil or a splash of water to help loosen them.
- : To make this dish spicier, add more dried red chilies or use bird's eye chilies instead.
- : For a gluten-free version, use tamari instead of soy 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
Freeze cooked noodles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or oven.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (180°C) and reheat noodles for 10-15 minutes, until heated through. Microwave: Reheat noodles in the microwave for 1-2 minutes, until heated through. Add a splash of water if needed.
Recipe Notes
- Chef tip: To prevent noodles from sticking, make sure your wok is hot before adding oil.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your noodles are sticking to the wok, add a little more oil or a splash of water to help loosen them.
Want to level up this recipe?
Stainless steel wok — Even heat distribution for perfect stir-frying → Check price on Amazon
Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Ingredients
Main Ingredients
- Potato noodles
- Garlic
- Dried red chilies
- Soy sauce
- Sesame oil
- Vegetable oil
Seasonings
- Soy sauce
- Sesame oil
- Garlic
- Dried red chilies
- Sugar
- Salt
- Pepper
Optional Toppings
- Green onions
- Sesame seeds
Instructions
- Soak noodles: Place potato noodles in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and rinse under cold water.
- Prepare sauce: In a small bowl, mix soy sauce, sesame oil, minced garlic, minced dried red chilies, sugar, salt, and pepper. Set aside.
- Stir-fry noodles: Heat vegetable oil in a large wok over medium-high heat. Add drained noodles and cook for 3-5 minutes, stirring occasionally, until crispy. Remove from wok and set aside.
- Cook sauce: In the same wok, add the prepared sauce and cook for 1-2 minutes, until fragrant.
- Combine: Add crispy noodles back to the wok and toss to coat in the sauce. Cook for an additional 1-2 minutes. Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Chef tip: To prevent noodles from sticking, make sure your wok is hot before adding oil.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your noodles are sticking to the wok, add a little more oil or a splash of water to help loosen them.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked noodles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or oven.
- Oven reheat: Preheat oven to 350°F (180°C) and reheat noodles for 10-15 minutes, until heated through.
- Microwave reheat: Reheat noodles in the microwave for 1-2 minutes, until heated through. Add a splash of water if needed.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 15g
- Carbs: 45g
- Fiber: 3g
- Sugar: 3g
- Sodium: 1500mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Spicy Potato Noodles with Garlic and Chili Sauce FAQs
While the noodles are best enjoyed fresh, you can make the sauce ahead of time and store it in the fridge for up to 1 week. Reheat the noodles in the microwave or oven before serving.
This could be due to overcooking or not adding enough oil during stir-frying. To prevent this, make sure to cook the noodles for no more than 5 minutes and add enough oil to coat the wok.
Yes, you can make Spicy Potato Noodles in the air fryer. Cook the noodles at 375°F (190°C) for 5-7 minutes, then toss in the sauce and cook for an additional 1-2 minutes.
If you can't find potato noodles, you can substitute them with rice noodles or even spaghetti. The cooking time may vary, so keep an eye on them to prevent overcooking.
Yes, you can freeze cooked noodles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or oven.
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!
