Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Crispy Spicy Potato Noodles with Garlic and Chili Sauce are an easy, better-than-takeout dinner idea. After making this many times, I’ve perfected the crispy texture. The trick I discovered is to toss the noodles in oil before adding the sauce. This ensures every strand is coated and crispy. The fresh, spicy sauce is irresistible. If you love recipes like this, you’ll also enjoy Fresh Strawberry Salsa Stuffed Avocados Recipe and Easy Cheesy Broccoli Chicken and Rice Crockpot Dinner.
Why This Crispy Spicy Potato Noodles with Garlic and Chili Sauce Is Pure Comfort
- Golden, crispy noodles
- Savory, spicy sauce
- Easy, better-than-takeout
- 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.
- Potato noodles
- Garlic
- Chili sauce
- Vegetable oil
- Soy sauce
- Sesame oil
- Sugar
- Red pepper flakes
- 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 crispiness → See on Amazon
- Stirring spatula — Prevents noodles from sticking → See on Amazon
How to Make Crispy Spicy Potato Noodles with Garlic and Chili Sauce
- Step 1: Soak potato noodles in hot water for 10 minutes. Drain and set aside.
- Step 2: In a small bowl, mix garlic, chili sauce, soy sauce, sesame oil, sugar, and red pepper flakes. Set aside.
- Step 3: Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add drained noodles and toss to coat evenly. Cook for 5-7 minutes or until crispy. Remove from wok and set aside.
- Step 4: In the same wok, add 1 tablespoon of vegetable oil. Pour in the garlic-chili sauce mixture and cook for 1-2 minutes, stirring constantly.
- Step 5: Add the crispy noodles back into the wok. Toss to coat evenly in the sauce. Cook for an additional 2-3 minutes.
- Step 6: Garnish with green onions and sesame seeds. Serve hot and enjoy!
Cook's Tips for Perfect Crispy Spicy Potato Noodles with Garlic and Chili Sauce
- Common mistake and fix: Avoid overcooking the noodles. They can become mushy. To prevent this, keep an eye on them and remove them from the heat as soon as they're crispy.
- Substitution tip: If you can't find potato noodles, you can use rice noodles as a substitute. The texture will be slightly different, but they'll still be delicious.
- Make-ahead tip: You can prepare the sauce and soak the noodles ahead of time. However, it's best to cook the noodles just before serving for the crispest texture.
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 (175°C) for 5-7 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: For a milder version, reduce the amount of chili sauce or omit the red pepper flakes.
- Best substitution: If you don't have sesame oil, you can substitute it with vegetable oil or olive oil.
- Make-ahead: The noodles are best cooked just before serving for the crispest texture.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your noodles are sticking to the wok, add a little more oil or use a non-stick wok.
Want to level up this recipe?
High-quality vegetable oil — Ensures even cooking and crispiness → Check price on Amazon
Crispy Spicy Potato Noodles with Garlic and Chili Sauce
Ingredients
Main Ingredients
- Potato noodles
- Garlic
- Chili sauce
- Vegetable oil
Seasonings
- Soy sauce
- Sesame oil
- Sugar
- Red pepper flakes
Optional Toppings
- Green onions
- Sesame seeds
Instructions
- Step 1: Soak potato noodles in hot water for 10 minutes. Drain and set aside.
- Step 2: In a small bowl, mix garlic, chili sauce, soy sauce, sesame oil, sugar, and red pepper flakes. Set aside.
- Step 3: Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add drained noodles and toss to coat evenly. Cook for 5-7 minutes or until crispy. Remove from wok and set aside.
- Step 4: In the same wok, add 1 tablespoon of vegetable oil. Pour in the garlic-chili sauce mixture and cook for 1-2 minutes, stirring constantly.
- Step 5: Add the crispy noodles back into the wok. Toss to coat evenly in the sauce. Cook for an additional 2-3 minutes.
- Step 6: Garnish with green onions and sesame seeds. Serve hot and enjoy!
Notes
- Chef tip: For a milder version, reduce the amount of chili sauce or omit the red pepper flakes.
- Best substitution: If you don't have sesame oil, you can substitute it with vegetable oil or olive oil.
- Make-ahead: The noodles are best cooked just before serving for the crispest texture.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your noodles are sticking to the wok, add a little more oil or use a non-stick wok.
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 (175°C) for 5-7 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
- 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: 5g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1200mg
- 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
It's best to cook the noodles just before serving for the crispest texture. However, you can prepare the sauce ahead of time and store it in the fridge for up to 1 week.
Overcooking the noodles can cause them to become mushy. To prevent this, keep an eye on them and remove them from the heat as soon as they're crispy.
Yes, you can make Spicy Potato Noodles in the air fryer. Cook the noodles at 375°F (190°C) for 5-7 minutes or until crispy. Then, toss them in the sauce and cook for an additional 2-3 minutes.
If you can't find potato noodles, you can use rice noodles as a substitute. The texture will be slightly different, but they'll still be delicious.
Yes, Spicy Potato Noodles are perfect for a cozy dinner. The crispy noodles and warm, spicy sauce are comforting and satisfying.
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!
