The Easiest Chili Garlic Noodles Ever (3 Ways)

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers health benefits, while canola is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: basil

Parsley is a common herb, while basil is often less expensive.

Peel the Yukon Gold potatoes and cut them into 1.5-inch chunks.

Place the potato chunks into lightly salted boiling water and cook until tender, about 5-7 minutes.

Remove the potatoes and run them through a potato ricer while still hot.

In a bowl, add the riced potato and smooth it out with a spatula.

Add 1.5 cups of potato starch to the bowl and mix together.

Add 3/4 cup of room temperature water, starting with half that amount and kneading until you get a smooth dough.

Divide the dough into 16 pieces and roll them into rods about 6-8 inches long.

Drop the rods into boiling water and cook until they float, then for an additional 1-2 minutes.

In a large heatproof bowl, combine 2 finely chopped green onions, 2 teaspoons of toasted sesame seeds, 4 grated cloves of garlic, 1.5 tablespoons of gochugaru, 2 teaspoons of crushed red pepper flakes, 1/2 teaspoon of MSG, 1/2 teaspoon of white sugar, 1.5 tablespoons of dark soy sauce, 1 tablespoon of regular soy sauce, and 1 tablespoon of Chinese black vinegar.

In a small saucepan, heat 1/3 cup of vegetable oil over medium heat until hot (about 350°F).

Pour the hot oil over the mixture in the heatproof bowl and mix lightly.

Using a spider or perforated spoon, fish out the noodles and place them into the bowl with the sauce, allowing some cooking water to help emulsify the sauce.

Toss the noodles until they are nicely coated with the sauce.

For sauce number two, in a large bowl, mix together 1 tablespoon of gochujang, 3 tablespoons of sriracha, 3 tablespoons of tahini, 1 teaspoon of ground Sichuan peppercorns, 1 tablespoon of dark brown sugar, 1 teaspoon of sesame oil, 3 tablespoons of soy sauce, and 2.5 tablespoons of water.

Add the boiled noodles to the bowl and toss to coat with the sauce.

For sauce number three, in a medium saucepan, add 1/2 cup of white sugar, 1 cup of water, 1 cup of white distilled vinegar, 1 cup of fish sauce, and 15 garlic cloves.

Add 1 cup of Korean chilies and 4 rough chopped green onions, along with a 3-inch knob of ginger, peeled and thinly sliced.

Cover and bring to a boil over medium-high heat, cooking for 7 minutes or until the chilies are tender.

Remove from heat and let sit for 5 minutes before blending everything until smooth.

Cooking Techniques

Equipment Needed

Spice Level: