Crispy and Delicious Stir-Fried Potato Noodles
Easy and Tasty Stir-Fried Potato Noodles Recipe
A staple side dish for our everyday meals, stir-fried potato noodles! It’s a universally loved dish with its crisp texture and savory flavor. I’ll share the secrets to making it perfectly without it falling apart. It’s the best side dish to enjoy with a warm bowl of rice.
Main Ingredients- 2 medium potatoes
- 1/3 carrot
- 1 handful of Korean chili peppers (approx. 7-10)
- 1/2 onion
- 3 Tbsp cooking oil or olive oil
Seasoning- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- Pinch of toasted sesame seeds (optional)
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- Pinch of toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, wash and peel 2 medium-sized potatoes, then prepare them.
Step 2
Slice the potatoes thinly, about 0.3 cm thick, and then cut them into thin matchsticks of similar thickness. It’s important to slice them thinly, as thicker cuts will take longer to cook and can easily break apart.
Step 3
Place the julienned potatoes in a bowl and cover them with water. Add a pinch of salt and let them soak for about 5 minutes. This step removes excess starch, preventing the potato noodles from sticking together or breaking apart during cooking.
Step 4
After 5 minutes, drain the julienned potatoes thoroughly using a sieve. Ensure all excess water is removed.
Step 5
Bring a pot of water to a rolling boil. Once boiling, add the potato noodles and blanch them for a very short time, about 30 seconds to 1 minute. (Tip: Blanching the potatoes beforehand significantly speeds up the cooking process, prevents them from breaking, and stops them from burning, making stir-frying much easier.)
Step 6
Immediately after blanching, drain the potato noodles in a sieve. Do not rinse them with cold water. Shake off any excess water and let them drain; they should be cooked while still hot.
Step 7
Heat 1 tablespoon of cooking oil (or olive oil) in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 8
Once the garlic is fragrant, add all the drained, blanched potato noodles to the pan. Increase the heat to high and stir-fry quickly for about 1 minute. Since the potatoes are already partially cooked, they don’t need much stir-frying.
Step 9
While stir-frying, shake or toss the pan to ensure the potato noodles cook evenly. They are done when they start to look translucent.
Step 10
While the potatoes are cooking, prepare the other vegetables: remove the stems from the Korean chili peppers, remove the seeds if desired, and thinly slice them. Julienne the carrot and onion to a similar thickness. Having these pre-sliced makes the process smoother.
Step 11
Once the potatoes turn translucent, add all the prepared Korean chili peppers, carrot, and onion to the pan. Stir-fry on high heat for another minute. The key to retaining a crisp texture is to stir-fry quickly over high heat so the vegetables don’t become too soft.
Step 12
When all ingredients are well combined, turn off the heat. Add 1/2 tablespoon of sesame oil, a pinch of salt, and a pinch of black pepper. Mix everything together evenly. For extra flavor and visual appeal, sprinkle with toasted sesame seeds if you like.
Step 13
Your delicious stir-fried potato noodles are ready! Serve them over a warm bowl of rice for a delightful meal.
