These Chili Oil Chinese Potato Noodles are all about bounce, chew, and that addictive QQ texture. Made from a simple boiled potato dough, these noodles are soft, stretchy, and springy. The texture is similar to gnocchi but with more elasticity, giving you that satisfying chew that traditional Chinese potato noodles are known for. If you love noodles that feel substantial and plush with every bite, this dish delivers.

Chinese potato noodles are traditionally shaped into thick strands or ribbons, but the beauty of this dough is how flexible it is. Once kneaded, it can be molded into almost any shape you want. In this version, I shape the noodles into a donut for fun, functionality, and presentation. The dough holds together beautifully and keeps its bouncy texture no matter the shape.

The donut shape also makes this dish incredibly easy and satisfying to eat. You can slide your chopsticks straight through the center hole and lift the entire noodle ring in one go. It is playful, practical, and perfect for scooping up sauce and minced beef at the same time. This shape keeps everything cohesive so you get noodles, sauce, and topping in every bite.

The chili oil sauce is bold, savory, and aromatic, designed to coat the chewy potato noodles rather than soak into them. Because the noodles are dense and elastic, they cling to the sauce instead of getting soggy. The heat from the chili oil pairs perfectly with the mild potato flavor, allowing the sauce to shine while still letting the texture take center stage.

Minced beef adds richness, depth, and a protein aspect, to balance the chewy noodles. Cooked until deeply savory, the beef brings a meaty contrast that pairs beautifully with the soft, bouncy dough. It fills the center of the noodle donut and mixes into the chili oil sauce, creating a dish that feels comforting, bold, and incredibly satisfying.

This dish stays true to the spirit of traditional Chinese potato noodles while allowing room for creativity. The donut shape is simply my favorite way to serve it, but the dough itself invites experimentation. Whether you keep it classic or play with shapes, these chili oil potato noodles are meant to be fun, slurpable, and unapologetically chewy.

Substitutions and Variations

• Protein: Substitute minced beef with ground pork, ground chicken, or finely chopped mushrooms for a vegetarian option.
• Heat level: Adjust the amount of chili oil to your spice tolerance or use chili crisp for added texture.
• Vinegar: Swap Chinese black vinegar with rice vinegar for a lighter, less intense tang.
• Shape: Form the dough into ropes, ribbons, or bite sized nuggets instead of a donut if preferred.

Print

Chili Oil Chinese Potato Noodles (Donut Shape)

Recipe by Julia Vuong

5.0 from 3 votes

Course: MainCuisine: Chinese

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• 3 3 medium size russet potatoes

• 2 cups 2 potato starch

• 3/4 tsp 3/4 salt

• 1/2 cup 1/2 warm water (adjust depending on dough)

• Garlic and Green Onion Chili Oil

• 6 6 minced garlic cloves

• 1/3 cup 1/3 sliced green onions

• 1 tbsp 1 minced ginger

• 2 2 minced thai chilis

• 1/3 cup 1/3 chopped cilantro

• 1.5 tbsp 1.5 gochugaru

• 2 tbsp 2 soy sauce

• 1 tsp 1 dark soy sauce

• 2 tbsp 2 black vinegar

• 1 tbsp 1 sesame oil

• 1 tsp 1 sesame seeds

• 1.5 tsp 1.5 sugar

• 3 tbsp 3 warm chicken stock

• 1/4 cup 1/4 vegetable oil

• Minced Beef

• 1 lb 1 ground beef

• 1 tsp 1 oyster sauce

• 1/2 tsp 1/2 chicken boullion powder

• 1/4 tsp 1/4 black pepper

• Toppings

• chopped cilantro

• sliced green onions

• fried shallots

Directions

• Make the Potato Noodle Dough
  Peel and cut 3 medium potatoes into chunks.
  Boil in salted water until completely fork tender, about 12 to 15 minutes.
  Drain well, then mash until very smooth while still hot.
  Add potato starch gradually, starting with 1 cup, mixing until a soft dough forms.
  Add 1-2 tbsps of warm water at a time.
  Knead gently until the dough is smooth, elastic, and no longer sticky. Add more starch 1 tablespoon at a time if needed.
  The dough should feel similar to gnocchi dough but bouncier and more elastic.
• Shape the Noodle Donut
  Roll the dough into a long thick rope.
  Cut evenly into pieces, roll into balls, press down, pierce with a chopstick for the donut shape.
  Smooth the seam with damp fingers to prevent cracking.
• Boil the Potato Noodles
  Bring a large pot of water to a gentle boil.
  Carefully lower the noodle donut into the water.
  Boil until the donut floats and looks slightly translucent, about 2 to 3 minutes.
  Remove with a slotted spoon and transfer directly to a bowl.
  Do not overcook or the noodles will lose their bounce.
• Cook the Minced Beef
  Heat a pan over medium heat with a small amount of oil.
  Add minced beef and break it up finely.
  Season with oyster sauce, chicken bouillon, and pepper.
  Cook until deeply browned and savory.
• Make the Chili Oil Sauce
  Heat up 1/4 cup of vegetable oil on the stove.
  In a heat safe bowl, combine all ingredients: minced garlic, green onions, ginger, thai chilis, cilantro, gochugaru, sesame seeds, sesame oil, soy sauce, black vinegar, sugar.
  Carefully pour hot oil over and mix.
  Mix in warm chicken broth.
  The sauce should be spicy, savory, and slightly tangy. Adjust to your preference.
• Assemble the Dish
  Pour the chili oil sauce over the hot potato noodle donut.
  Top with the minced beef.
  Gently toss or spoon sauce over the noodles to coat evenly.
  Finish with green onions, cilantro, or fried shallots if desired.
• Enjoy!