If you’re looking for a quick, refreshing dish with a delightful crunch, these Rice Paper Noodles are about to become a favorite in your kitchen. With simple ingredients and a bold chili-garlic sauce, this recipe brings together light, chewy rice paper noodles with fresh cucumber and cilantro for a meal that’s both satisfying and bursting with flavor.
What are Rice Paper Noodles?
Rice paper is traditionally used for fresh spring rolls, but in this unique twist, we transform it into delicate, noodle-like strips. When softened and cut, the rice paper takes on a chewy, noodle-like texture, perfect for soaking up the rich, flavorful sauce. The sauce—a combination of hot chili oil, soy sauce, garlic, green onions, and sesame seeds—packs a punch while complementing the fresh cucumber and cilantro garnish.
Why You’ll Love This Recipe:
- Quick & Easy: With minimal ingredients and a simple process, this dish comes together in under 20 minutes, making it perfect for busy weeknights.
- Unique Texture: By using rice paper instead of traditional noodles, you get a chewy, slurpable base that’s light yet satisfying.
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it an excellent choice for a variety of dietary needs.
- Packed with Flavor: From the fiery chili flakes to the fragrant garlic and sesame, every bite is loaded with bold, delicious flavors.
Ingredients Breakdown
- Rice Paper: Typically used for spring rolls, rice paper sheets soften in water to become pliable and can be cut into strips to create noodle-like textures.
- Chili Flakes and Garlic: These create the base for the spicy, aromatic sauce that coats the noodles, giving them heat and flavor.
- Green Onions and Sesame Seeds: Fresh and nutty elements that add layers of taste and texture to the dish.
- Soy Sauce and Sugar: A savory-sweet duo that balances the heat and adds depth to the sauce.
- Fresh Cilantro and Cucumber: These light, crisp garnishes provide a refreshing contrast to the spicy, saucy noodles.
Instructions
Tips for the Perfect Rice Paper Noodles:
- Control the Spice: Adjust the amount of crushed chili flakes to suit your heat preference. If you like it extra spicy, feel free to add more!
- Avoid Over-Soaking the Rice Paper: Dip the rice paper sheets briefly in cold water, just enough to soften them. Over-soaking can make the noodles too sticky or fragile to cut.
- Serve Immediately: Rice paper noodles are best enjoyed fresh. If left sitting, they can become soggy or sticky, so it’s recommended to serve the dish right after preparing.
How to Enjoy These Rice Paper Noodles:
- As a Light Meal: These noodles make for a quick, refreshing lunch or dinner, especially on warm days.
- Paired with a Salad: Serve them alongside a crisp salad for added texture and freshness.
- As a Snack: The light, spicy noodles are perfect as a flavorful snack, especially when you want something different yet satisfying.
A Burst of Flavor in Every Bite
This Rice Paper Noodle dish is the perfect balance of lightness and bold flavors. The unique, chewy texture of the rice paper noodles combined with the spicy chili-garlic sauce, crisp cucumber, and fresh cilantro makes this dish a refreshing yet satisfying option. Whether you’re looking for a quick vegan meal or something fun and new to try, this recipe is sure to impress.
Frequently Asked Questions about Rice Paper Noodles
Yes! The sauce can be prepared in advance and stored in an airtight container in the fridge for up to a week. Just stir well before using.
You can use thin rice noodles, glass noodles, or even zucchini ribbons for a low-carb alternative.
Lightly oil the surface when stacking the softened sheets and brush the top with a little oil before cutting. Tossing with sauce immediately also helps prevent sticking.
Ready to Make Your Own Rice Paper Noodles?
Give this recipe a try and experience the delicious, chewy texture and explosive flavors that rice paper noodles bring to your table. Perfect for a quick meal or snack, it’s a dish you’ll want to make again and again!
Ready to nourish your body and soul? Explore vegan recipes at Dr. Vegan!
Rice paper noodles
Equipment
- Small saucepan
- Heatproof bowl
- Sharp knife
- Cutting board
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp red chili flakes crushed
- 1 small garlic clove finely minced
- 2 tbsp green onions finely chopped
- 1 tbsp sesame seeds
- 1 tsp sugar
- 2 tbsp soy sauce
- 3 tbsp water
- 9 sheets of rice paper
- Fresh cilantro for garnish
- 1 small cucumber thinly sliced
Instructions
- Warm the vegetable oil in a small pan over medium heat until hot but not smoking. In a heatproof bowl, combine the chili flakes, garlic, green onions, sesame seeds, and sugar. Carefully pour the hot oil over the mixture, allowing it to sizzle. Stir in the soy sauce, water, and combine. Set the sauce aside.
- Lightly oil a cutting board. Dip two-three rice paper sheets in cold water to soften them, then stack them together evenly. Place the stack on the oiled cutting board and brush the top with a little more oil. Cut the rice paper into strips, about 1 inch thick or as wide as you prefer. Toss the strips in the sauce to prevent sticking. Repeat this process with the remaining rice paper sheets.
- Garnish the noodles with fresh cilantro and cucumber slices. Serve immediately for best results.
Notes
- Spice Level: Adjust the chili flakes to make the dish spicier or milder.
- Customizable: Add vegetables like carrots or bell peppers for extra texture and flavor.
- Serve Fresh: Rice paper noodles are best enjoyed immediately to avoid becoming too sticky.