Easy Potato Noodles – Chewy, Savory, and Fun to Make

Potato noodles are a delightful, chewy, and gluten-free alternative to traditional wheat-based noodles. Popular in various Asian cuisines — particularly Korean and Chinese — they’re often stir-fried or served in soups, showcasing their springy texture and mild flavor. What makes homemade potato noodles special is their simplicity: made primarily from starchy potatoes, they’re soft yet elastic, tender but with a satisfying bite.

This easy recipe focuses on homemade potato noodles using minimal ingredients and no special equipment. Whether you’re looking for a gluten-free noodle option, a fun kitchen project, or a new side dish to impress, potato noodles are surprisingly accessible and endlessly versatile.

Once cooked, these noodles can be tossed in garlic butter, soy-based sauces, or spicy chili oil for a cozy and customizable dish.

Ingredients Overview

You only need a few ingredients to make potato noodles, but each one plays an important role in achieving the perfect texture — soft, chewy, and pliable.

• Potatoes: Starchy potatoes like russet or Yukon Gold are best. They’re naturally drier and higher in starch, which helps bind the dough without making it gummy.

• Potato Starch (or Cornstarch): This is key for achieving the signature chewy texture. Potato starch makes the noodles more elastic and helps hold them together during cooking.

• Salt: Enhances the overall flavor of the dough.

• Water: Needed for boiling and sometimes added to adjust dough consistency.

• Oil or Butter (for serving): Once cooked, toss the noodles in a bit of oil or sauce to prevent sticking and add flavor.

Ingredient Tips:

• Avoid waxy potatoes like red or new potatoes — they hold too much moisture and may make the dough too soft.

• Potato starch and cornstarch are not interchangeable in equal quantities — potato starch yields a bouncier result.

• You can flavor the noodles before shaping with garlic powder, ground pepper, or finely chopped herbs if desired.

Step-by-Step Instructions

Making potato noodles at home is easier than it seems. It’s a simple process that involves boiling, mashing, kneading, shaping, and boiling again.

1. Boil and mash the potatoes

• Peel and dice 2 large russet potatoes. Boil in salted water until fork-tender, about 15–20 minutes.

• Drain well and let cool slightly.

• Mash until completely smooth, with no lumps. You should have about 1 ½ cups of mashed potatoes.

2. Mix with starch and salt

• In a large bowl, combine the mashed potatoes with ¾ to 1 cup of potato starch and ½ teaspoon of salt.

• Use your hands to knead into a smooth dough. It should be soft, pliable, and slightly stretchy, not sticky.

3. Shape the noodles

• Lightly dust your work surface with starch.

• Divide the dough into small portions and roll each into a rope about ½-inch thick.

• Cut into 2–3 inch segments for short noodles, or leave as long strands if desired.

• Optional: Flatten slightly or roll into thin logs depending on your preference.

4. Boil the noodles

• Bring a pot of water to a gentle boil.

• Drop in the noodles and cook for 2–3 minutes. They will float when done.

• Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking.

5. Drain and toss

• Drain well and toss immediately with a bit of oil or butter to prevent sticking.

• Serve hot or use in your favorite stir-fry or soup.

Tips, Variations & Substitutions

• Make ahead: You can shape the noodles and refrigerate them (dusting with extra starch) for up to 1 day before cooking.

• Freezing: Lay shaped noodles on a baking sheet, freeze until solid, then transfer to a bag. Cook from frozen.

• Add-ins: Mix chopped chives, green onions, or garlic powder into the dough for extra flavor.

• Use in dishes like:

  • Stir-fried noodles with soy sauce and vegetables

  • Brothy noodle soups

  • Tossed in chili crisp or sesame sauce

  • Served cold with dipping sauce in summer

• Low-starch alternative: If you’re short on potato starch, use a 50/50 mix of cornstarch and tapioca starch for a similar effect.

• Crispy version: After boiling, pan-fry the noodles in oil until golden and crispy on the outside.

Serving Ideas & Occasions

Potato noodles can be served as a standalone dish or paired with proteins and vegetables for a complete meal. Their chewy, satisfying texture makes them an excellent canvas for bold sauces and spices.

Serving suggestions:

• Toss with garlic butter and scallions for a simple, savory side.

• Stir-fry with julienned carrots, bell peppers, and mushrooms.

• Add to miso or chicken broth with soft-boiled eggs and greens.

• Serve cold with sesame-soy dressing and cucumbers for a refreshing noodle salad.

Perfect for:

• Meatless meals

• Gluten-free diets

• Meal prep and leftovers (they reheat well)

• Kids and picky eaters — the chewy texture is a hit

Nutritional & Health Notes

Potato noodles are naturally gluten-free and vegetarian, making them suitable for many dietary needs. They’re starchy and filling but can be part of a balanced meal when paired with vegetables and protein.

• Carbs: Primarily from potatoes and starch — provides energy.

• Fat: Minimal unless added during cooking.

• Protein: Low, so pair with tofu, eggs, or meat for a complete meal.

• Fiber: Potatoes offer small amounts of fiber, especially if skins are left on (not common for this recipe).

For a lighter version:

• Keep serving sizes moderate.

• Pair with fresh greens or a lean protein.

• Use minimal oil in stir-fries.

FAQs

Q1: Can I make potato noodles without potato starch?
A1: Potato starch is essential for the chewy texture. Cornstarch or tapioca can be used in part, but results may vary. Potato flour is not a substitute.

Q2: Why is my dough too sticky or too dry?
A2: If it’s sticky, add more starch a tablespoon at a time. If it’s too dry or cracking, add a few drops of water or a touch more mashed potato.

Q3: Can I bake the potato noodles instead of boiling them?
A3: These noodles must be boiled first to set their texture. However, you can pan-fry or bake them after boiling for crispy edges.

Q4: How long do homemade potato noodles last?
A4: Boiled noodles can be refrigerated for 3–4 days. Reheat by sautéing or microwaving with a splash of water.

Q5: Are these noodles gluten-free?
A5: Yes! As long as you use pure potato starch (and no wheat-based flour), they are naturally gluten-free.

Q6: Can I add color or flavor to the dough?
A6: Yes! Add pureed spinach, carrot, or beet juice for natural coloring. You can also mix in garlic powder, black pepper, or herbs.

Q7: What’s the texture like compared to wheat noodles?
A7: Potato noodles are softer and chewier, with a springy bite similar to rice cakes or Korean sweet potato noodles (dangmyeon).

Print