Easy Potato Noodles – Simple, Chewy & Homemade

These Easy Potato Noodles are soft, chewy, and wonderfully satisfying — made from just a few pantry staples and ready to soak up your favorite sauces. Inspired by Korean-style jjolmyeon or Chinese-style potato starch noodles, this gluten-free, homemade version uses cooked potatoes as the base for a naturally springy, versatile noodle you can shape by hand or with a piping bag.

They’re budget-friendly, fun to make, and perfect for stir-fries, soups, or even pan-fried until crispy. Whether you’re looking for a gluten-free alternative, a way to use up extra potatoes, or a hands-on kitchen project, these noodles are a delicious and easy option.

Ingredients Overview

You only need a few basic ingredients for these chewy, stretchy noodles:

Cooked Potatoes

• Russet or Yukon Gold: Starchy varieties work best.

• Cooked until fork-tender, then mashed until smooth.

Tip: Use hot or warm potatoes for the best texture when mixing the dough.

Potato Starch

• Essential for creating elasticity and chewiness.

• Do not substitute with cornstarch or flour — it won’t yield the same texture.

Salt

• Just a pinch enhances flavor.

Water (optional)

• May be needed in small amounts to adjust the dough texture if it’s too dry.

Step-by-Step Instructions

This recipe makes enough for 2–3 servings. Double as needed!

1. Cook the Potatoes

• Peel and cube 2 medium potatoes (about 1 lb total).

• Boil in salted water until fork-tender, about 10–15 minutes.

• Drain well and mash until completely smooth — no lumps!

Tip: A ricer works best, but a fork or masher also works well.

2. Make the Dough

• While the potatoes are still warm, mix with:

  • 1 cup potato starch

  • 1/2 tsp salt

• Knead into a smooth, pliable dough. It should be soft but not sticky.

If the dough feels dry or crumbly, add 1–2 teaspoons of warm water.

3. Shape the Noodles

Choose your method:

Option 1: Roll & Cut

• Roll dough into thin ropes on a lightly starch-dusted surface.

• Cut into 3–4 inch lengths.

Option 2: Pipe It

• Place dough in a piping bag (or zip-top bag with corner snipped).

• Squeeze into boiling water, snipping with scissors every 2–3 inches.

4. Cook the Noodles

• Bring a pot of water to a gentle boil (not a hard rolling boil).

• Add noodles in batches.

• Cook until they float to the top and become slightly translucent — about 1–2 minutes.

• Transfer to a bowl of cold water to stop cooking.

• Drain and toss with a little oil to prevent sticking.

Tips, Variations & Substitutions

Tips for Success

• Don’t overcook the noodles — they cook quickly once floating.

• Keep dough warm: It’s easier to work with and stays pliable.

• Dust with starch as needed to prevent sticking during shaping.

Flavor Variations

• Add minced garlic or green onion to the dough for savory flavor.

• Spicy version: Toss finished noodles in chili oil and soy sauce.

• Sweet option: Use maple syrup and sesame for a dessert-style snack.

Serving Suggestions

• Stir-fry with veggies and soy sauce

• Toss with garlic butter and herbs

• Add to soups or brothy bowls

• Pan-fry until crispy and serve with dipping sauce

Nutritional & Health Notes

These potato noodles are:

• Naturally gluten-free

• Low in fat

• High in carbs — great for energy

• Made from whole food ingredients

Pair with protein and veggies for a balanced meal.

FAQs

Q1: Can I store leftover noodles?

Yes — store cooked noodles in the fridge for up to 2 days. Toss in a little oil to prevent sticking.

Q2: Can I freeze the dough?

It’s best made fresh. You can freeze the cooked noodles, though the texture may soften slightly.

Q3: Is potato starch the same as cornstarch?

No — potato starch creates a much chewier, more elastic texture. Cornstarch is not a good substitute here.

Q4: Why are my noodles falling apart?

The dough may be too dry or overcooked. Make sure it’s well-kneaded and only boil until they float.

Q5: Can I add color or seasoning?

Yes! Add turmeric, spinach puree, or beet juice for colorful noodles. Just reduce water slightly.

Q6: Can I make them thinner?

Yes — roll dough thinner or pipe using a small tip for thinner noodles.

Q7: Do these work in soup?

Absolutely! Just add them at the end to avoid overcooking. They pair wonderfully with brothy dishes.

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