Stir-Fried Potato Noodles
Crispy, spicy, and bursting with bold flavors, these Sichuan-style potatoes are a must-try dish for anyone who loves a kick of heat and umami. Thinly cut potato strips are blanched to perfection, then tossed in a fragrant mix of soy sauce, sesame oil, vinegar, and Lao Gan Ma chili oil for an irresistible depth of flavor. Garlic, scallions, and toasted sesame seeds add freshness and crunch, while Sichuan peppercorns infused in olive oil deliver a tingling, aromatic punch. Quick to prepare yet packed with layers of taste, this dish balances spice, tang, and savory notes for a truly addictive side or snack. Perfect for spice lovers, it’s a vibrant twist on classic potatoes that’s sure to become a favorite!
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
potatoesThe aromatics
🧅
garlic🧅
scallionsThe sauce & seasonings
🧂
sesame seeds🧂
Sichuan peppercorns🧂
olive oil🧂
soy sauce🧂
sesame oil🧂
vinegar🧂
cumin🧂
chili powder🧂
sugar🧂
salt🧂
Lao Gan Ma (chili oil)Instructions
1. Step 1
Prepare the ingredients quickly;
2. Step 2
Wash the potatoes, peel and cut them into strips, and soak them in cold water to remove excess starch. Mince the garlic and scallions;
3. Step 3
Take a small bowl, and add soy sauce, sesame oil, vinegar, sesame seeds, cumin, garlic, scallions, chili powder, sugar, salt, and Lao Gan Ma (chili oil) in sequence, and mix well to make a mixed sauce;
4. Step 4
Boil water in a pot, add the potato strips, blanch them quickly, then remove and drain the water;
5. Step 5
Heat olive oil in a wok, add Sichuan peppercorns, fry until fragrant, remove the peppercorns, and leave the oil. Reduce the heat to medium-low, add the potato strips and the mixed sauce, turn off the heat, and stir well while the oil is still warm.
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