Rice Paper Noodles
The trending 1-ingredient chewy rice paper noodles.
Ingredients
Rice Paper Noodles
- 20 sheets rice paper 22cm (8.5in) rounds
- 1 bowl warm water
Chili Oil Sauce
- 2 cloves garlic
- 1 stalk green onion
- 1 tbsp Korean chili powder gochugaru
- 2 tsp crushed red pepper
- ½ tsp granulated sugar
- 1 tsp dark soy sauce sub with regular soy
- 2 tsp light soy sauce sub with regular soy
- 1 tbsp Chinese black vinegar
- 3 tbsp vegetable oil neutral oil
Garnish
- 1 tbsp cilantro
- 2 tsp roasted sesame seeds
Instructions
Rice Paper Noodles
- Stack 5 sheets of rice paper together and submerge into warm water for 10 seconds.
- Transfer a stack to a cutting board and slice them into strips.
- Immediately transferring each noodle into cold water, as you work on cutting the other sheets.
- Drain the noodles and transfer to a bowl.
Chili Oil Sauce
- Mince garlic and slice green onion, transfer to the noodle bowl.
- Sprinkle in gochugaru, crushed red pepper, and granulated sugar.
- Pour in the dark soy sauce, light soy sauce, and Chinese black vinegar.
- Heat oil on high until bubbles form around an inserted chopstick.
- Carefully pour the hot oil on the noodles and toppings.
- Mix the noodles with the toppings until well incorporated.
- Top it off with some fresh cilantro and roasted sesame seeds and enjoy!