Description
This Spicy Potato Noodles recipe offers a vibrant and flavorful twist on traditional noodle dishes by incorporating tender boiled potatoes and a spicy, savory sauce. Perfectly balanced with aromatic ginger, garlic, chili flakes, and a blend of soy-based sauces, this stir-fried dish is complemented by fresh vegetables, garnished with cilantro, and served with tangy lime wedges for a refreshing finish.
Ingredients
Scale
Noodles and Potatoes
- 250 g rice noodles or your preferred noodle type
- 2 medium potatoes, peeled and diced
Sauce and Seasonings
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Vegetables and Garnishes
- 1 cup mixed vegetables (e.g., bell peppers, carrots, greens)
- 3 green onions, sliced
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Cook Noodles: Boil a pot of water; add the noodles and cook according to package instructions. Drain and set aside to prevent sticking.
- Boil Potatoes: In a separate pot, boil the diced potatoes until tender, about 10 minutes. Drain well and set aside.
- Sauté Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the minced ginger and garlic, sautéing until fragrant, approximately 1-2 minutes, releasing their essential oils.
- Cook Vegetables: Add the mixed vegetables to the pan and cook for 3-4 minutes, stirring frequently, until they begin to soften yet retain some crunch.
- Add Heat and Potatoes: Stir in the red chili flakes to infuse heat, then add the cooked potatoes. Cook together for an additional 2 minutes to meld flavors.
- Combine Noodles and Sauces: Add the cooked noodles to the pan. Pour in the soy sauce, oyster sauce, rice vinegar, and sesame oil. Toss everything thoroughly to coat noodles and vegetables evenly with the flavorful sauce.
- Add Green Onions: Mix in the sliced green onions gently. Continue cooking for 2-3 minutes to ensure the dish is heated through and flavors are well combined.
- Season to Taste: Season the dish with salt and pepper according to your preference. Remove the pan from heat to prevent overcooking.
- Serve: Transfer the spicy potato noodles to serving bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a zesty finish.
Notes
- Adjust red chili flakes according to your desired spice level.
- Use gluten-free soy sauce if preparing a gluten-free version.
- You may substitute mixed vegetables with your choice, such as snap peas or broccoli, for added crunch.
- For a vegan version, replace oyster sauce with mushroom-based sauce or additional soy sauce.
- Ensure potatoes are well-drained after boiling to avoid soggy noodles.
- Leftovers can be refrigerated for up to 2 days and reheated over medium heat.
