Ginger Scallion Oil Rice Paper Noodles – Gluten-Free 15 Min Recipe!

If you’re looking for a unique, delicious, and gluten-free noodle dish, you’ve got to try my Ginger Scallion Oil Rice Paper Noodles! This recipe transforms simple rice paper into chewy, flavorful noodles, all tossed in a fragrant ginger-scallion oil. It’s a delicious twist on traditional Asian noodle dishes and comes together in 20 mins, making it perfect for busy weeknights or when you want to impress with something different.

What Are Rice Paper Noodles?

Rice paper noodles are a fun and innovative way to use rice paper wrappers typically found in Vietnamese spring rolls. By hydrating and slicing them, you can turn these wrappers into chewy, slurp-worthy noodles. They soak up sauces beautifully and bring a unique texture to the table that’s both tender and slightly springy.

Why You’ll Love This Recipe

• Easy to Make: This recipe is quick and requires minimal effort—ready in under 15 minutes!
• Unique Texture: The rice paper noodles have a delightful chewiness that’s totally different from regular noodles.
• Incredibly Flavorful: The ginger-scallion oil is aromatic, savory, and has just the right kick of spice.
• Versatile: Perfect as a main dish or a side and customizable with your favorite toppings.
• Visually Stunning: The noodles glisten with oil, and the garnishes make it restaurant-worthy!

Ingredients

• Rice Paper: Forms the base of the noodles. Choose high-quality rice paper (my favorite are 3 ladies brand or Flying Horse) for the best texture. These are also gluten-free!
• Neutral Oil: Prevents the noodles from sticking together.
• Scallions (Green Parts Only): Adds fresh, mild onion flavor to the ginger-scallion oil.
• Fresh Ginger: Key to the oil’s bold, aromatic profile.
• Toasted Sesame Seeds: Brings a nutty crunch to the dish.
• Red Chili Flakes: Adds a subtle heat that complements the flavors. Adjust this amount to your specific spice level.
• Sugar: Balances the savoriness with a hint of sweetness.
• Avocado Oil (or Vegetable Oil): Used to make the ginger-scallion oil; its high smoke point is ideal for this recipe.
• Soy Sauce: Infuses umami richness into the sauce.
• Chicken Broth or Water: Thins out the sauce slightly while adding depth of flavor.
• Salt: Enhances all the flavors; adjust to taste.
• White Pepper: Adds a mild peppery finish to the dish.
• Chili Crisp (for garnish): Adds a spicy, crunchy topping. Adjust this amount to your specific spice level.
• Chopped Cilantro (for garnish): Brings a fresh, herbaceous note to the finished dish.

How to Make Ginger Scallion Oil Rice Paper Noodles

Prepare the Rice Paper Noodles

Dip 2-3 pieces of rice paper in warm water and stack them together evenly. Let them rehydrate on a cutting board. Once soft, brush both sides lightly with oil to prevent sticking. Slice into 1-inch wide noodles (or your preferred size) and place in cold water to keep them from drying out. Repeat with the remaining rice paper.

Make the Ginger Scallion Oil

In a heatproof bowl, combine the scallions, grated ginger, sesame seeds, red chili flakes, and sugar. Heat avocado oil in a small pan until shimmering, then carefully pour it over the bowl of aromatics. The sizzling oil releases a beautiful aroma! Stir in soy sauce, chicken broth or water, salt, and white pepper. Mix well.

Combine Noodles and Sauce

Drain the rice paper noodles and add them to the bowl with the ginger-scallion oil. Toss gently until the noodles are evenly coated. Adjust the seasoning to your taste.

Garnish and Serve

Plate the noodles and garnish with chili crisp and chopped cilantro for an extra burst of flavor and color.

Storage

These noodles are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day.

Tips

• Oil Temperature Matters: Make sure the oil is hot enough to sizzle but not smoking, as this brings out the best flavors from the aromatics. I like to use a wooden chopstick to touch the oil and if I see small bubbles form, the oil is ready.
• Cut Noodles to Your Preference: Customize the noodle size to your liking; thinner strips will be more delicate, while wider ones will have more chew.
• Don’t Over-soak the Rice Paper: Soak just until pliable; oversoaking can make the noodles too wet.

Ginger Scallion Oil Rice Paper Noodles

Print

Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

Main Ingredients:

• 8 sheets rice paper
• Oil to brush rice paper
• 3 scallions, green parts only, finely sliced
• 2 Tbsp fresh ginger, finely grated
• 1 Tbsp toasted sesame seeds
• 1/2 tsp red chili flakes
• 1 tsp sugar
• 3 Tbsp avocado oil (or vegetable oil)
• 2 Tbsp soy sauce
• 1 Tbsp chicken broth or water
• 1/2 teaspoon salt, or to taste
• Dash of white pepper

Garnish:

• Chili crisp
• Chopped cilantro

Instructions

1. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in warm water then stack together aligned evenly. Place rice paper on cutting board and allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep it hydrated until sauce is ready. Repeat with remaining rice paper.
2. In a heatproof bowl, combine the green parts of the scallions, grated ginger, toasted sesame seeds, red chili flakes, and sugar.
3. Heat 3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the ginger and scallions in the bowl. It should sizzle and release a beautiful aroma. Stir in the soy sauce, chicken broth or water, salt, and white pepper. Mix well.
4. Add the rice paper noodles to the bowl and toss thoroughly until the noodles are evenly coated with the ginger scallion oil mixture. Taste and adjust the seasoning if needed.
5. Plate the noodles and garnish with chili crisp or chopped cilantro.