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Spicy Szechuan Rice Paper Noodles are loved for their bold, tingly flavor from Szechuan peppercorns and the chewy texture of the rice paper noodles. The dish is so quick to prepare and can easily be made vegan. The rice paper is also so versatile because you can make chewy noodles from them in less than 5 mins. Just rehydrate the paper, stack them, brush with oil, and cut into your desired noodle size! With this recipe, you don’t have to cook — just heat up the oil, add your ingredients, and mix together!
Why you’ll love this recipe
I think you’ll love this recipe because:
- Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
- Flavorful Sauce: The combination of szechuan peppercorn, sesame seeds, and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
- Quick and Easy: This recipe is quick to prepare (in 15 mins or less!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
- Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes. The world is your oyster!
Ingredients
- Avocado Oil: A light, neutral oil that enhances the dish with its smooth texture and high smoke point, perfect for heating up the spices.
- Red Chili Flakes: Adds a kick of heat to the dish, giving it the signature spiciness of Dan Dan noodles. The amount can be adjusted to suit your spice preference.
- Ground Sichuan Peppercorn: The star ingredient that provides the distinctive tingling, numbing sensation and a unique floral aroma, characteristic of Sichuan cuisine.
- Garlic: Minced or grated garlic here adds depth and a savory base to the sauce, enhancing the overall flavor profile.
- Sesame Seeds: Contributes a nutty flavor and slight crunch, adding texture to the dish.
- Sugar: Balances the heat and saltiness with a touch of sweetness, rounding out the flavors.
- Soy Sauce: Brings a rich umami flavor and saltiness, deepening the complexity of the sauce.
- Peanut Butter: Adds creaminess and a nutty undertone that complements the spicy and savory elements, giving the sauce its signature richness.
- Hot Water: Used to thin out the sauce and create a smooth, cohesive sauce that coats the noodles evenly.
- Rice Paper: Provides a chewy and unique texture, absorbing the flavors of the sauce while offering a lighter alternative to traditional wheat noodles. You can cut these rice paper into your desired noodle size but I liked them wide for this recipe.
- Chopped Green Onion: Adds a fresh, crisp element and a pop of color as a garnish.
- Minced Pork: A traditional component of Dan Dan noodles, this adds a savory, meaty richness to the dish, making it more filling and satisfying.
How to Make Spicy Szechuan Rice Paper Noodles
- On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
- Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well.
- Garnish with chopped green onion and minced pork. Serve immediately.
Storage
I recommend eating these rice paper noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.
