Spicy Potato Noodles for Two – Easy Lunch Recipes You’ll Crave
If you’re anything like me, your idea of a perfect lunch involves a little heat, a lot of flavor, and something that doesn’t require a culinary degree to pull off. That’s where these spicy potato noodles come in. They’re chewy, saucy, and unapologetically bold—and yes, they’re 100% addictive.
I first made these on a lazy Sunday when takeout felt too far away and my fridge was staring back at me with that ‘do something’ energy. So I did. Thinly sliced potato noodles sizzle up with garlic, scallions, and chili oil, and then boom—lunchtime magic. No complicated ingredients, just pantry staples that work way harder than they look.
This recipe is perfect if you’re cooking for two or, you know, just yourself and a really big appetite. It checks all the boxes for easy lunch recipes and hits that sweet spot between comforting and exciting. Whether you’re a spicy food lover or just dabbling in heat, this dish delivers big time without the stress.
Servings: 2 servings
Ingredients
- 2 medium russet potatoes, peeled
- 2 tablespoons oil
- 2 garlic cloves, finely minced
- 2 green onions, sliced (white and green parts separated)
- 1½ tablespoons chili oil (with chili flakes)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- Salt to taste
- Sesame seeds and chopped cilantro (optional, for garnish)
Instructions
- Peel the potatoes and cut them into thin noodle-like strips using a julienne peeler or mandoline. Soak them in cold water for 10 minutes to remove excess starch.
- Drain and pat the potato noodles dry with a clean towel.
- Heat oil in a large skillet or wok over medium heat. Add the garlic and white parts of the green onion. Sauté until fragrant, about 30 seconds.
- Toss in the potato noodles and stir-fry for 2–3 minutes until they begin to turn translucent and slightly tender.
- Add chili oil, both soy sauces, sugar, and white pepper. Stir everything together to coat the noodles evenly. Cook for another 2–3 minutes.
- Taste and add salt if needed. Remove from heat and toss in the green parts of the green onion.
- Serve warm, topped with sesame seeds and chopped cilantro if using.