Chili Oil Potato Noodle Bites

This is something I make when I want a rich and spicy chewy noodle. Potato noodle bites are coated in chili crisp and garlic for that perfect spicy crunch. It’s simple, satisfying, and hard to stop eating.

Why you'll love this recipe

Made with just three simple base ingredients, this recipe is incredibly approachable, budget-friendly, and perfect for when you want something creative without a complicated ingredient list.
If you’re bored of the usual mashed or roasted potatoes, this is a fun, chewy, noodle-like twist that completely transforms how you experience potatoes.
These bites are irresistibly cute and visually appealing, making them perfect for parties, gatherings, or whenever you want a dish that feels playful yet delicious.

Key Ingredients

Chinese chili powder: Unlike regular red pepper powder, Chinese chili powder is more aromatic and layered; without it, the dish loses depth.
Russet potatoes: High in starch, russet potatoes create the perfect chewy texture; using waxy potatoes can result in a softer, less structured bite that doesn’t hold shape as well.

✅Quick Tips: Make sure the dough is smooth and not too sticky. If it sticks to your hands, add a little more starch to help the bites hold their shape better.

Key Steps

Step 1: Mash potatoes until completely smooth, then mix with potato starch to form a soft, pliable dough without lumps.

Step 2: Roll and shape into small bite-sized pieces, keeping them uniform so they cook evenly.

Step 3: Gently poke a small hole use chopstick or a wine bottle to create that signature cute look and help sauce cling better.

Step 4: Cook them when water boils before splashing the chili oil

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Cooking Method: Vegetables

Courses: Main Dishes, Noodles

Servings: 2

Description

These chili crisp potato noodle bites are soft and chewy, tossed in chili oil, garlic, and spices. A quick and easy spicy potato noodle snack perfect for when you want something quick but satisfying.

Ingredients

250 g russet potato (peeled and cut into chunks)
150 g potato starch
20 g water (as needed)

For the chili oil

1 tablespoon Chinese chili powder
1 tablespoon garlic (minced)
1 tablespoon white sesame seeds
1 tablespoon scallions (chopped)
2 tablespoons cooking oil
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon oyster sauce.

Instructions

1
Peel and cut the potatoes into chunks, then place them in a pot of boiling water. Cook for 10–15 minutes until fork-tender.
2
Drain the cooked potatoes thoroughly and mash with a fork until completely smooth with no visible lumps.
3
Add the potato starch to the mashed potatoes and mix until well combined. Gradually add water and knead until a smooth, soft dough forms.
4
Shape the dough into bite-sized pieces as desired.
5
Bring a pot of water to a boil and add the potato noodles. Cook for about 5 minutes, or until the noodle bites float to the surface, then remove and drain.
6
In a heatproof bowl, combine chili powder, minced garlic, sesame seeds, and chopped scallions.
7
Heat cooking oil until hot, then carefully pour it over the chili mixture to release the ароматics and create a fragrant chili oil.
8
Add the sauce ingredients to the bowl and mix well, then toss in the cooked potato noodles until evenly coated. Serve immediately while hot..