Easy Potato Noodles – Simple, Chewy, and Comforting!

If you’ve ever wanted to make homemade noodles from scratch—without flour, eggs, or complicated equipment—Easy Potato Noodles are your dream come true. Made from just a few pantry staples, these soft, chewy, and naturally gluten-free noodles are perfect for stir-fries, soups, or dipping in your favorite sauces. Popular in Korean and Chinese cuisine, potato noodles are delightfully bouncy and versatile, making them a fun project and a comforting meal in one.

Potato noodles are a beloved staple in several Asian cultures, particularly Korean (dangmyeon) and Chinese street food-style potato starch noodles. Traditionally made with sweet potato starch or regular potato starch, these noodles are translucent, chewy, and slurp-worthy when cooked.

In this version, we simplify things using mashed potatoes as the base, creating a dough that forms into soft, gnocchi-like noodles—great for pan-frying, stir-frying, or serving in broth. Think of them as a cross between gnocchi and hand-cut noodles, but with a tender bounce that sets them apart.

You only need a few ingredients and some patience, and you’ll have a batch of homemade potato noodles ready to impress!

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Ingredients Overview

Let’s take a closer look at the magic behind these minimal-ingredient noodles.

Potatoes

Use starchy potatoes like Russet or Yukon Gold. These mash smoothly and absorb the starch well, resulting in a firm dough that holds together when cooked.

• Russets: Dry, fluffy, and perfect for forming dough

• Yukon Golds: Creamier and slightly sweet, yielding softer noodles

Boil or steam the potatoes until tender, then mash them thoroughly while still hot to prevent lumps.

Potato Starch (or Cornstarch)

Potato starch is key for that signature chewy texture. It acts as the binder and gives the noodles their bite. You can use:

• Potato starch (preferred)

• Tapioca starch (very chewy, more elastic)

• Cornstarch (in a pinch—less bouncy)

The ratio of potato to starch is typically 2:1, but you can adjust slightly based on your potato’s moisture level.

Salt

Just a pinch enhances the overall flavor of the noodles. You can also season the dough with garlic powder or herbs for extra flavor.

Optional: Warm Water

Depending on your potatoes’ moisture, a splash of warm water can help bring the dough together if it’s too dry or crumbly.

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Step-by-Step Instructions

These noodles are easy to make with just a few tools and a bit of hands-on time.

1. Boil and Mash the Potatoes

• Peel and dice 2 large Russet potatoes (about 1 lb or 450g).

• Boil in salted water until fork-tender, about 12–15 minutes.

• Drain and mash immediately until smooth. Let cool slightly (until warm, not hot).

2. Make the Dough

To the mashed potatoes, add:

• ½ tsp salt

• ½ cup potato starch

Mix with your hands or a spoon until a smooth dough forms. It should be pliable but not sticky. Add more starch if it feels too wet.

Optional: Add 1 tbsp warm water if it’s too dry and cracking.

3. Roll and Cut the Noodles

• Divide dough into 2–3 pieces.

• On a clean surface dusted with starch, roll each piece into a log about ½-inch thick.

• Cut into 2-inch noodle segments, or roll into long strips like hand-pulled noodles.

• For gnocchi-style: roll into small ovals and press gently with a fork for texture.

4. Cook the Noodles

Bring a large pot of water to a gentle boil (not a rolling boil to prevent breaking).

• Drop in the noodles and cook for 2–3 minutes until they float to the top.

• Use a slotted spoon to remove and transfer immediately to a bowl of cold water to stop cooking.

• Drain and toss with oil to prevent sticking.

5. Serve or Stir-Fry

At this point, you can:

• Add to soups or broth

• Stir-fry with soy sauce, garlic, and veggies

• Pan-fry in butter or sesame oil for crispy edges

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Tips, Variations, and Substitutions

Tips for Best Results

• Mash thoroughly: Lumps in the mash can cause uneven dough.

• Don’t over-knead—the starch can become gummy.

• Chill the dough briefly if it’s too soft to shape.

• Cook in gently simmering water to keep noodles from breaking.

Flavor Variations

• Add chopped scallions, minced garlic, or chili flakes to the dough for more punch.

• Mix in a bit of parmesan or cheddar for cheesy potato noodles.

• Color the dough with spinach puree or beet juice for fun variations.

Substitutions

• No potato starch? Use tapioca or cornstarch, though the texture may vary.

• Add egg yolk for richer dough (more like gnocchi).

• Gluten-free option by default—no flour needed!

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Serving Ideas & Occasions

These potato noodles are incredibly versatile. Serve them:

• In garlic butter with herbs and parmesan

• In soy-based stir-fries with mushrooms, carrots, and green onions

• As a soup base with bone broth, greens, and shredded chicken

• As a side dish with grilled meats or tofu

Great for:

• Cozy family dinners

• Vegan or gluten-free meals

• Kids’ lunches (mild flavor, easy to eat)

• A fun weekend cooking project

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Nutritional & Health Notes

These noodles are made from whole ingredients and are naturally:

• Gluten-free

• Vegan

• Low-fat

• Customizable for added protein or fiber

They’re moderate in carbs, thanks to the potatoes and starch, but still lighter than traditional pasta or ramen. For added balance:

• Toss with sautéed greens or protein

• Use in brothy soups for hydration and satiety

• Pair with legumes for a full vegetarian meal

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Frequently Asked Questions

1. Can I make potato noodles in advance?

Yes. Shape the noodles and refrigerate for up to 1 day (dust lightly with starch and cover). Cook just before serving. Cooked noodles can also be refrigerated for up to 3 days.

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2. Can I freeze potato noodles?

Raw potato noodles don’t freeze well—they become mushy when thawed. However, cooked noodles can be frozen, then pan-fried or stir-fried directly from frozen.

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3. What’s the difference between these and Korean glass noodles?

Korean glass noodles (dangmyeon) are made from sweet potato starch, and they’re transparent and springy. These homemade potato noodles are more opaque and gnocchi-like, with a soft-chewy texture.

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4. Can I make these without potato starch?

Potato starch is ideal, but you can substitute cornstarch or tapioca starch in a pinch. All-purpose flour will work, but the noodles will be more doughy and less chewy.

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5. Can I use leftover mashed potatoes?

Yes, as long as they’re plain (no cream or butter). Just adjust the amount of starch based on the consistency—start with less and add as needed to get a pliable dough.

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6. Why are my noodles breaking apart?

Too much moisture or overcooking can cause this. Make sure the dough is firm (not sticky), and cook at a gentle simmer rather than a hard boil.

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7. How do I reheat potato noodles?

Reheat in a hot skillet with oil or butter for best texture. You can also microwave them, but they may lose some chewiness.

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Tasty Recipes Card

Description:
Soft, chewy potato noodles made from mashed potatoes and starch—perfect for stir-fries, soups, or garlic butter pan-frying. Naturally gluten-free and incredibly satisfying.

Ingredients:

• 2 large Russet potatoes (about 1 lb)

• ½ cup potato starch (plus extra for dusting)

• ½ tsp salt

• Optional: 1 tbsp warm water (if dough is dry)

Instructions:

1. Peel, boil, and mash potatoes until smooth.

2. Let cool slightly, then mix in salt and starch to form a dough.

3. Roll into logs and cut into 2-inch pieces or desired shapes.

4. Simmer in boiling water until noodles float (2–3 minutes).

5. Transfer to cold water, then drain and toss in oil to prevent sticking.

Notes:
Great for stir-fries or soups. Use cornstarch or tapioca starch if needed. Add herbs or cheese to dough for variations. Store cooked noodles in the fridge for up to 3 days.

Details:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 3–4