Korean Potato Noodles with Chinese Chili Garlic Oil

A spicy, glossy, savory-sweet dish with chewy potato noodles and a fiery chili-garlic finishing oil—great as a menu item or hot side.

Menu Description (for print / web)

Korean Potato Noodles tossed in a bold, garlicky sauce with a Chinese-style chili garlic oil for deep heat and aromatic richness. Expect springy, chewy texture, savory-sweet balance, and a fragrant chili-garlic finish that clings to every strand.

Nutrition (estimated per serving)

Serving size: 1 plate (about 2 cups cooked noodles + sauce/oil), ~350–450 kcal depending on oil amount and sugar used.

Estimated macros (range)

Calories: ~350–450 kcal
Carbohydrates: ~55–70 g
Protein: ~6–10 g
Fat: ~10–18 g
Sodium: ~700–1,200 mg (varies greatly by soy sauce/sauce brand)

Note: Korean potato noodles are typically starchy, and the chili oil can significantly change calories and sodium—so your kitchen’s specific brand measurements will shift the totals.

Ingredients (Serves 2–3)

Potato Noodles

Korean potato noodles (dangmyeon): 250 g dry
Water for boiling
Neutral oil (optional): 1–2 tsp (to prevent sticking)

Sauce (Korean-style)

Soy sauce: 3 tbsp
Brown sugar or sugar: 1 tbsp
Rice vinegar (or apple cider vinegar): 1 tbsp
Sesame oil: 1 tsp
Minced garlic: 2 tsp
Grated ginger (optional but recommended): 1 tsp
Gochujang (Korean chili paste): 1–2 tbsp (start with 1 tbsp for mild/medium)
Gochugaru (Korean chili flakes, optional): 1 tbsp (for extra texture/heat)
Ground black pepper: 1/4 tsp

Chinese Chili Garlic Oil (infusion)

Neutral oil (peanut/canola/vegetable): 1/2 cup (about 120 ml)
Garlic, thinly sliced or minced: 3–4 cloves (or 1/4 cup)
Dried chili flakes: 1–3 tbsp (to taste)
Sichuan peppercorn (optional): 1/2 tsp, lightly crushed
Light soy sauce: 1 tbsp (optional for color + savoriness)
Shaoxing wine (optional): 1 tsp (or mirin)
Scallion (optional garnish): 2 tbsp, sliced

Optional add-ins (highly recommended):

Cooked chicken/beef/shrimp/tofu: 200–300 g
Carrot matchsticks: 1/2 cup
Spinach or bok choy: 1–2 cups
Sesame seeds: 1 tsp

Method

1) Cook the potato noodles

Bring a large pot of water to a boil.
Add noodles and cook according to package directions (commonly 6–10 minutes).
Taste for chew: you want tender but springy noodles (not mushy).
Drain well and rinse briefly if needed to stop sticking.
Toss noodles with 1–2 tsp neutral oil (optional).

2) Make the Korean noodle sauce

In a bowl, whisk together: soy sauce, sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper.
Taste and adjust:
Too sweet → add a pinch more vinegar or soy
Too mild → add more gochujang/garlic chili flakes
Too spicy → reduce gochujang and/or chili oil later

3) Make the Chinese chili garlic oil (fast infusion)

In a small saucepan (or wok), warm oil over medium-low heat until hot but not smoking.
Add garlic and cook briefly (30–60 seconds) until aromatic and just starting to turn golden.
Reduce heat to low, then stir in dried chili flakes (and Sichuan peppercorn if using).
Cook 10–30 seconds only—just long enough for fragrance to bloom.
Turn off heat. Stir in optional light soy sauce and Shaoxing wine (if using).
Let it sit 2–5 minutes to deepen flavor.

Pro tip: If garlic darkens too fast, lower the heat—burnt garlic = bitter oil.

4) Combine and toss

Add cooked noodles to a wok or large bowl.
Pour in the Korean sauce and toss until glossy.
Drizzle in half to most of the chili garlic oil (start with less if you want the heat controlled). Toss again.

5) Optional vegetables / protein (quick steps)

Vegetables: Sauté carrot/bok choy 1–2 minutes, then toss with noodles.
Spinach: Add at the end and toss until just wilted.
Protein: If cooked already, warm it in the wok before finishing.

6) Serve

Plate noodles and drizzle with remaining chili garlic oil.
Garnish with: sesame seeds, sliced scallion, and extra chili flakes if desired.
Serve hot.

Plating / Portioning Ideas (menu-friendly)

Entrée: 2 cups cooked noodles + sauce/oil + garnish
Side: 1 cup noodles with lighter chili oil
Offer a “heat level” option (mild / medium / extra spicy) by controlling chili oil amount.

Common Variations (optional for your menu)

Spicy Miso-style: add 1 tsp miso to the Korean sauce
Black bean chili oil vibe: add 1 tsp fermented black bean paste to the oil step
Garlic-forward: double garlic in the oil, reduce chili flakes slightly

Potato Noodles

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