Homemade Potato Noodles – Quick & Tasty Recipe

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Craving something starchy, chewy, and deeply satisfying? Easy Potato Noodles are the answer. With just a few humble ingredients—potatoes, starch, and salt—you can create springy, bouncy noodles that soak up sauces beautifully and rival your favorite takeout. These noodles are naturally gluten-free, fun to make, and incredibly versatile.

Whether pan-fried, stir-fried, served in broth, or tossed in chili oil, these potato noodles deliver on texture and taste. Think of them as a cross between gnocchi and rice noodles—with more chew and endless flavor possibilities.

Ingredients Overview: Simple Pantry Staples, Big Texture Payoff

Potato noodles require just a handful of ingredients. The magic is in the technique and the starch transformation.

Potatoes

Use a starchy variety like:

  • Russet potatoes – Ideal for their high starch content and fluffy texture.

  • Yukon Golds – Slightly waxier but still usable.

The potatoes are boiled and mashed to become the noodle base.

Starch

Essential for elasticity and chew:

  • Potato starch – Best for traditional chewy texture.

  • Tapioca starch – A good alternative if potato starch isn’t available.

  • Cornstarch – Can be used in small amounts but can make the noodles too soft.

Salt

Just a pinch enhances the flavor and balances the earthiness of the potato.

Optional Add-ins

For color or taste variation:

  • A touch of turmeric (for golden hue)

  • Spinach purée (for green noodles)

  • Beet purée (for pinkish-red noodles)

  • Garlic powder or onion powder (subtle depth)

Step-by-Step Instructions: How to Make Potato Noodles from Scratch

These noodles are made by forming a dough from cooked potatoes and starch, shaping the noodles, then boiling and optionally frying or saucing.

1. Boil the Potatoes

  • Peel and chop 2 large russet potatoes (~500g).

  • Boil in salted water until fork-tender (10–15 minutes).

  • Drain and mash until smooth—no lumps!

Pro tip: Let the mashed potatoes cool slightly for easier dough handling.

2. Make the Dough

  • In a large bowl, combine:

    • Mashed potatoes (~1½ cups)

    • ½–⅔ cup potato starch

    • ½ tsp salt

Mix with hands or spatula until a soft, non-sticky dough forms. Add more starch if too wet, or a touch of water if too dry.

3. Shape the Noodles

You have two options:

Option A: Hand-Rolled Noodles

  • Divide dough into 4 pieces.

  • Roll each into a thin rope (~½ inch diameter).

  • Cut into 2–3 inch long pieces.

  • Slightly flatten or leave as is.

Option B: Pressed Noodles

  • Roll out dough and cut into strips using a knife or pasta cutter.

  • Or use a potato ricer or noodle press directly into boiling water (more rustic look).

4. Cook the Noodles

  • Bring a large pot of salted water to a boil.

  • Drop in the noodles gently.

  • Cook for 2–3 minutes, until they float to the surface.

Scoop out with a slotted spoon and transfer to a bowl with a little oil to prevent sticking.

5. Finish as Desired

  • Pan-fry: Toss in a hot skillet with sesame oil and scallions for crispy edges.

  • Stir-fry: Sauté with soy sauce, garlic, and vegetables.

  • Sauce: Coat with chili oil, peanut sauce, or sesame dressing.

  • Soup: Add to a light broth for noodle soup.

Tips, Variations, and Substitutions

Pro Tips

  • Mash potatoes while warm for smoothest texture.

  • Do not over-knead the dough—just until it holds together.

  • Prevent sticking by oiling noodles after cooking.

Variations

  • Spinach Potato Noodles: Add 2–3 tablespoons puréed cooked spinach to dough.

  • Korean-Style: Serve with gochujang, soy sauce, garlic, and sesame seeds.

  • Garlic Butter Noodles: Toss warm noodles in melted garlic butter and herbs.

  • Cheese Pull Noodles: Mix in shredded mozzarella for stretchy, cheesy fun.

Substitutions

  • No potato starch? Use tapioca or cornstarch (but adjust texture expectations).

  • Vegan: Naturally vegan!

  • Low-sodium: Omit salt and season after cooking.

Serving Ideas & Occasions

Potato noodles shine in all kinds of meals:

  • Weeknight Dinners: Toss with stir-fry veggies for a full meal.

  • Party Appetizer: Skewer crispy fried noodles with dipping sauces.

  • Comfort Food: Serve in light broth with scallions and sesame oil.

  • Meal Prep: Make ahead and refrigerate—just reheat in sauce or pan.

Top with:

  • Sautéed mushrooms

  • Scallions and toasted sesame seeds

  • Chili crisp or crushed peanuts

  • Poached or fried egg

Nutritional & Health Notes

These homemade noodles are:

  • Naturally gluten-free – great for celiac or gluten-sensitive eaters

  • Lower in fat – especially if boiled or steamed

  • Customizable in nutrients – add spinach or beet for vitamins

  • Moderate in carbs – from both potatoes and starch

Pair with high-protein toppings (tofu, eggs, chicken) and fiber-rich veggies for a balanced bowl.

FAQ

1. Can I make the dough ahead of time?

Yes! Wrap tightly in plastic and refrigerate for up to 24 hours. Bring to room temperature before shaping.

2. Why are my noodles falling apart?

The dough may be too soft. Add more starch, and make sure the potatoes are fully mashed and not watery.

3. Can I freeze potato noodles?

Yes. Freeze uncooked noodles in a single layer, then transfer to a bag. Boil from frozen—add 1–2 extra minutes to cook time.

4. What starch is best?

Potato starch gives the best chewy texture. Tapioca is close, but cornstarch makes a softer, less elastic dough.

5. How do I store leftovers?

Store cooked noodles in the fridge for up to 3 days. Toss in a bit of oil to prevent sticking. Reheat in a hot pan or microwave.

6. Are these like gnocchi?

They’re similar in ingredients, but chewier and more elastic—closer to rice cakes or Korean tteok than pillowy gnocchi.

7. Can I add flavor to the dough?

Yes! Add garlic powder, chili flakes, sesame oil, or even miso paste to the dough for built-in flavor.

Tasty Recipes Card

Description:
These chewy, gluten-free Easy Potato Noodles are made with mashed potatoes and starch, then boiled and tossed in your favorite sauce or pan-fried for crispy edges. A fun, satisfying alternative to pasta or rice noodles.

Ingredients:

  • 2 large russet potatoes (~500g), peeled and chopped

  • ½–⅔ cup potato starch

  • ½ tsp salt

  • Optional: herbs, spinach purée, garlic powder

Instructions:

  1. Boil potatoes in salted water until fork-tender. Drain and mash until smooth.

  2. Mix mashed potatoes with salt and starch until a soft dough forms.

  3. Roll dough into ropes and cut into 2–3 inch pieces (or press through noodle press).

  4. Boil noodles in salted water for 2–3 minutes, until they float.

  5. Drain and toss with oil to prevent sticking. Serve as desired.

Notes:

  • Use potato starch for best chewiness.

  • Press firmly into pan if frying after boiling.

  • Great with stir-fry sauces, broths, or chili oil.

Details:
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 2–3 servings

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