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 30 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.
• 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

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 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.

The post Ginger Scallion Oil Rice Paper Noodles – 15 Min Recipe! first appeared on Herman at Home.

What Is Vietnamese Beef Noodle Soup (Pho)?

Pho is a traditional Vietnamese soup featuring a fragrant beef broth, rice noodles, and a variety of toppings like thinly sliced beef, beef balls, fresh herbs, and bean sprouts. The broth is typically simmered for hours to develop its deep flavor, but this Instant Pot version gives you the same richness with less effort and time.

Why You’ll Love This Recipe

• Time-saving magic: Thanks to the Instant Pot, you’ll get a flavorful broth in just over an hour instead of the traditional all-day simmer.
• Rich and aromatic: The combination of beef bones, ginger, onion, and pho spices creates a broth that’s deeply flavorful and full of comforting warmth.
• Customizable toppings: From tender beef slices to fresh herbs, you can tailor the garnishes to suit your taste.
• Perfectly balanced: The broth hits all the right notes—savory, slightly sweet, and deeply satisfying.
• Restaurant-quality at home: Skip the takeout and enjoy authentic pho in your own kitchen.

Ingredients

For the soup:

• Beef knuckle bones, oxtail, or marrow bones: These create the rich, flavorful base for the broth.
• Beef brisket, shank, chunk, or roast: Adds tender meat to the soup and enhances the broth’s flavor.
• Water: The main liquid for the soup, adjusted to the Instant Pot’s max line.
• White onion: Provides a sweet and savory undertone to the broth.
• Ginger: Adds warmth and depth to the soup’s flavor.
• Pho spice sachet: A pre-made blend of star anise, cinnamon, cloves, and other spices for authentic pho flavor. Link included here for the exact one I used!
• Sugar: Balances the savory elements of the broth with a touch of sweetness.
• Fish sauce: Adds umami and depth to the broth.
• Salt: Enhances all the flavors in the soup.

Noodles, garnishes, and sauces:

• Vermicelli noodles: The essential base for the soup, offering a chewy texture.
• Thinly sliced beef brisket or ribeye: Cooks quickly in the hot broth, adding tender, flavorful protein.
• Beef balls: A classic pho topping with a chewy, meaty bite.
• Bean sprouts: Adds a fresh, crunchy texture to the soup.
• Green onions and cilantro: Fresh herbs that elevate the aroma and flavor.
• Limes: Provides a zesty tang that brightens the broth.
• Sriracha and hoisin sauce: For customizable spice and sweetness in every bowl.

How to Make Beef Pho (Vietnamese Noodle Soup)

Parboil the bones:

Boil the beef bones for 5 minutes to remove impurities, then discard the water and set the bones aside.

Prepare the broth:

In a 6-quart Instant Pot, sauté the onion and ginger until browned for added depth of flavor. Add the bones, beef, water, pho spices, sugar, fish sauce, and salt. Pressure cook on high for 1 hour 30 minutes with the sealing knob in the sealing position, followed by a 15-minute natural release.

Strain the broth:

Remove and discard the bones and pho spices. If desired, shred the meat to include in the soup.

Cook the noodles and prepare garnishes:

While the broth cooks, cook the vermicelli noodles according to the package instructions. Prepare toppings like thinly sliced beef, bean sprouts, green onions, cilantro, and lime wedges.

Assemble and serve:

Place cooked noodles in a bowl, add thinly sliced beef, beef balls, and your favorite garnishes. Pour the hot broth over everything and serve immediately with Sriracha and hoisin sauce on the side.

Storage

Pho is best enjoyed fresh, but leftover broth can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.

Tips

• Parboil for clear broth: Removing impurities from the bones ensures a clean and clear broth.
• Sear the aromatics: Browning the onion and ginger before cooking brings out their sweetness and enhances the broth’s depth.
• Serve the broth hot: Pouring steaming broth over the noodles and toppings cooks the beef and keeps everything warm and flavorful.

Easy Beef Pho (Vietnamese Noodle Soup)

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Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 45 Mins 1 Hour 45 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Equipment:

• 6-quart Instant Pot

Soup

• 2.5-3 pounds of beef knuckle bones, oxtail, or beef marrow bones
• 1 pound beef brisket, shank, chunk, or roast
• 8 cups water (or up to the pressure cooker max line)
• 1 large white onion, cut into half
• 1 large chunk of ginger (about 2 oz.), skin removed
• 1 sachet of pre-made pho spices
• 1 Tbsp sugar
• 3 Tbsp fish sauce
• 1-1.5 tsp salt to taste

Noodles and Garnishes

• Vermicelli noodles
• Thinly sliced beef brisket or rib eye
• Beef balls
• Bean sprouts
• Green onions
• Cilantro
• Limes

Sauces:

• Sriracha sauce
• Hoisin sauce

Instructions

1. Parboil all beef bones (no need to parboil meat) for 5 mins to remove impurities which will help achieve clearer broth. Transfer bones to a plate and discard water.
2. In a 6-quart instant pot, saute onion and ginger for a few mins until browned. Add bones, meat, water, spices, sugar, fish sauce. Pressure cook all bones and beef for 1 hour 30 mins (knob in sealing position) + 15 min natural release. Discard bones and beef (can keep meat if you’d like for the soup).
3. While soup is cooking, cook vermicelli noodles and prepare garnishes such as cilantro, green onions, limes, and bean sprouts. When the soup is ready, add noodles, thinly sliced beef, beef balls, and desired garnishes to a bowl and pour hot soup.
4. Add desired sauces and enjoy immediately while soup is hot.

The post Easy Beef Pho (Vietnamese Noodle Soup) – Made in the Instant Pot! first appeared on Herman at Home.

What is Chicken Pho?

Chicken pho, or phở gà, is a traditional Vietnamese noodle soup known for its fragrant, clear broth. Made by simmering chicken with spices like star anise, cinnamon, and cardamom, it’s a flavorful yet light dish that’s often served with fresh herbs, lime, and bean sprouts. The dish is both nourishing and versatile, making it a staple in Vietnamese cuisine.

Why You’ll Love This Recipe:

• Ease of Preparation: Quick and easy to make with simple steps and ingredients.
• Rich Flavor Profile: Rich, aromatic broth infused with warm spices for a comforting meal.
• Customization Options: Customizable toppings let you create your perfect bowl.
• Healthier Alternative: A healthier, lighter alternative to beef pho.
• Family-Friendly and Meal Prep-Friendly: Perfect for meal prep or a family-friendly dinner.

Ingredients:

• Whole Chicken: Provides the base flavor for the broth and tender shredded meat for the soup.
• Water: Creates the broth, allowing all the ingredients to simmer together and develop rich flavors.
• White Onions: Adds sweetness and depth to the broth, especially when charred.
• Ginger: Enhances the broth with its subtle warmth and aroma.
• Pho Spice Sachet: A blend of traditional spices (star anise, cinnamon, fennel, cloves, coriander, cardamom) that give pho its signature flavor.
• Rock Sugar: Balances the salty and savory elements of the broth with a touch of sweetness.
• Fish Sauce: Adds umami and depth, essential for authentic pho flavor.
• Salt: Adjusts the seasoning of the broth to your taste.
• Vermicelli Noodles: The base of the soup, these rice noodles soak up the broth beautifully.
• Bean Sprouts, Green Onions, Cilantro, and Limes: Fresh garnishes that add crunch, brightness, and a zesty finish.

How to Make Easy Vietnamese Chicken Pho:

1. Prepare the Aromatics

Turn on the broiler and place the halved onions and ginger on a sheet pan. Broil for 10 minutes until the outsides are nicely charred. This step deepens the flavor of the broth.

2. Simmer the Broth

Quickly rinse the chicken and remove any giblets from the cavity. In a large stockpot, bring 14 cups of water to a boil. Once boiling, add the whole chicken, charred onion, ginger, pho spice sachet, rock sugar, and fish sauce. Bring the water back to a boil, then reduce the heat to a simmer. Let it cook gently for 1.5 hours. Add salt to taste.

3. Shred the Chicken

Carefully remove the cooked chicken from the pot. Let it cool slightly, then remove the meat from the bones. Shred the meat and set it aside. Discard the bones.

4. Cook the Noodles

Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and divide into serving bowls.

5. Assemble the Pho

Pour the hot broth over the noodles in each bowl. Top with shredded chicken and your choice of garnishes, such as bean sprouts, green onions, cilantro, and a squeeze of lime.

Storage:

Chicken pho is best enjoyed fresh, but leftover broth and chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Tips:

• Enhance Broth Flavor: Char the onion and ginger well to maximize the broth’s flavor.
• Achieve Clear Broth: For clearer broth, skim off any foam or impurities that rise to the surface while simmering.
• Customize Your Bowl: Customize your garnishes to suit your taste—add chili slices for heat or extra lime for tanginess.

Easy Vietnamese Chicken Pho

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Serves: 2-3 Prep Time: 20 Mins Cooking Time: 1 Hour 30 Mins 1 Hour 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Broth

• 1 whole chicken (about 5lbs)
• 14 cups water
• 2 white onions, halved
• 1 large chunk of ginger (about 2 oz.), skin removed
• 1 sachet of pre-made pho spices*
• 1 small chunk rock sugar (or 1-2 Tbsp sugar)
• 4 Tbsp fish sauce
• Salt to taste

Noodles and Garnishes

• Vermicelli noodles
• Bean sprouts
• Green onions
• Cilantro
• Limes

*Note: if you can’t find pre-made spice sachet, you can make your own by combining the below:

• 6 whole star anise
• 1 cinnamon stick
• 1.5 Tbsp fennel seed
• 10 cloves
• 3 Tbsp coriander seed
• 1 black cardamom

Instructions

1. Turn on the broiler. Add onion and ginger to a sheet pan. Broil for 10 mins until the outside is charred
2. Rinse chicken quickly then remove giblets inside cavity.
3. In a large stockpot, bring water to a boil. Once boiling, add chicken, onion, ginger, sachet of pho spices, rock sugar, and fish sauce to the pot. Bring water back to boil then turn down the heat to a simmer for 1.5 hours, checking the broth and stirring occassionally. Add salt to taste.
4. Carefully remove the whole chicken and remove the meat from the bones. Shred the meat and discard the bones.
5. Cook vermicelli noodles according to the package. Pour hot broth over noodles and add shredded chicken and desired garnishes.

The post Easy Vietnamese Chicken Pho first appeared on Herman at Home.

Why You Will Love This Recipe

• Quick and easy: Using rice paper as noodles cuts down on the time, making this recipe accessible and perfect for a weeknight dinner.
• Packed with flavor: The combination of scallion oil, soy sauce, and oyster sauce gives the noodles a deep, savory flavor, with just a hint of sweetness and spice from the ginger.
• Customizable: Garnish the dish with your choice of veggies, proteins, or even fried scallions and sesame seeds for extra texture.
• Light and satisfying: The dish is filling without being too heavy, thanks to the light nature of the rice paper noodles.

Ingredients

• Rice paper: A quick alternative to traditional noodles, these rice paper sheets turn into soft, chewy noodles. Rice paper is also a great pantry staple and can turn into noodles in an instant!
• Scallions: The key ingredient that flavors the oil and brings that signature scallion fragrance. You’ll need a lot for this recipe!
• Avocado oil: A healthy, neutral oil that brings out the flavors of the scallions.
• Soy sauce: Adds savory umami to the sauce.
• Dark soy sauce: A richer, more intense soy sauce that adds depth of flavor and color.
• Oyster sauce: A sweet and savory sauce that enhances the overall taste.
• Sugar: Balances the saltiness of the sauces with a touch of sweetness.
• Grated ginger: Adds a slight zing to the dish.
• Water or chicken broth: Thins out the sauce while adding flavor.

How to Make Scallion Oil Rice Paper Noodles

1. Prepare the Rice Paper Noodles

On a cutting board, brush the board with a little oil. Dip 3 pieces of rice paper in cold water and stack them together evenly. Place the stacked rice paper on the cutting board and brush the top layer with more oil. Cut the stack into 1-inch wide noodles, or your desired thickness. If the noodles begin to dry out, brush with a little water to keep them moist. Immediately transfer the cut noodles to a bowl of cold water and let them soak for 15 minutes. Repeat this process with the remaining rice paper.

2. Prepare the Scallions

Pat the scallions dry and separate the white and green parts. Leave the white parts whole and chop the green parts.

3. Make the Scallion Oil

Heat avocado oil in a medium pot over medium-low heat. Add the white parts of the scallions and fry for about 8 minutes until they are golden but not burnt. Remove and discard the white parts. Add the green parts of the scallions to the oil and fry for 2-3 minutes. Remove them from the oil and set them aside for garnish later. Let the scallion oil cool for a few minutes.

4. Prepare the Sauce

In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water or chicken broth. Add the cooled scallion oil and stir to combine.

5. Combine Noodles and Sauce

Drain the rice paper noodles and transfer them to a bowl. Pour the sauce over the noodles and mix well.

6. Garnish and Serve

Garnish the noodles with fried scallions, sesame seeds, and your choice of veggies or protein. Enjoy immediately!

Tips to Make Rice Paper Noodles

• Layering rice paper: When layering the rice paper sheets, make sure they’re aligned evenly and brushed with oil to prevent sticking.
• Keep noodles moist: After cutting the noodles, keep them from drying out by transferring them directly into cold water. This ensures they stay soft and pliable.
• Avoid overcrowding: When cutting the noodles, be careful not to stack too many sheets at once or the noodles may clump together.
• Brush with oil: Keep a light coat of oil on the rice paper and cutting board to prevent from sticking.

What Can You Enjoy This With?

• Steamed or stir-fried vegetables: Add some broccoli, bok choy, or bell peppers to balance out the savory noodles.
• Grilled chicken or shrimp: Top the noodles with your favorite protein for a more filling meal.
• Chili oil: Drizzle some homemade or store-bought chili oil for a kick of heat.
• Pickled vegetables: Add some pickled cucumbers or carrots for a tangy crunch.

Additional Tips

• Pat scallions dry: Ensure the scallions are completely dry before frying to avoid oil splattering.
• Use neutral oil: Choose an oil that doesn’t have a strong flavor, like avocado or vegetable oil, to let the scallions shine.
• Don’t overheat the oil: Keep the heat at medium-low to prevent the scallions from burning and turning bitter.

Storage

• I recommend eating these fresh as rice paper noodles do not store well and harden quickly.

Scallion Oil Rice Paper Noodles

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Scallion Noodles

• 9 sheets rice paper
• Neutral oil for brushing rice paper
• 4 bunches scallions
• 4 Tbsp avocado oil
• 1 Tbsp soy sauce
• 2 tsp dark soy sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 tsp grated ginger
• 3 Tbsp water or chicken broth

Garnish:

• Fried scallions
• Sesame seeds
• Veggies, protein

Instructions

1. 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 cold water and soak for 15 min. Repeat with remaining rice paper.
2. Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.
3. In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well. Garnish with fried scallions, sesame seeds, and optional veggies or meat.

The post Scallion Oil Rice Paper Noodles first appeared on Herman at Home.

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

1. 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.
2. 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. 
3. 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.

Spicy Szechuan Rice Paper Noodles

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

• 3 Tbsp avocado oil
• 1/2 - 1 Tbsp red chili flakes
• 1 tsp ground Sichuan peppercorn
• 1 small clove garlic, minced
• 1 Tbsp sesame seed
• 1 tsp sugar
• 1.5 Tbsp soy sauce
• 1 Tbsp peanut butter
• 1/4 hot water
• 9 sheets rice paper
• Chopped green onion, garnish
• Minced pork, garnish

Instructions

1. 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 the 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.
2. 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.
3. Garnish with chopped green onion and minced pork. Serve immediately.

The post Spicy Szechuan Rice Paper Noodles – Quick and Easy! first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

You’ll love this spicy Gochujang peanut noodle for several reasons! First, the combination of creamy peanut sauce and spicy Gochujang paste creates a flavor explosion that’s both bold and addictive. The creamy richness of the peanut sauce is perfectly complemented by the spice of the Gochujang, resulting in the perfect blend of flavors that will leave your taste buds tingling with delight.

Ingredients

• Noodles – I used thicker cut wheat noodles but feel free to use whichever you like!
• Szechuan chili flakes – these aren’t as spicy as it sounds but a little goes a long way for flavor and spice.
• Garlic – can’t be skipped!
• Green onion – complements the dish well with extra kick of flavor.
• Peanut butter – one of the key ingredients for that nutty flavor. You can use creamy or crunchy for this!
• Gochujang – the other key ingredient here. This gives the dish spice and also helps thicken up the sauce.
• Soy sauce – adds umami flavor to the dish.
• Avocado oil – this will be heated up and poured over the above ingredients. I like avocado oil because it is more heart healthy but feel free to use any neutral oil with a high smoke point.
• Noodle water – save a bit of that starchy water that was used to cook the noodle to loosen up the sauce to desired consistency.
• Garnishes – You can garnish with sesame seed, green onions, soft boiled, or fried egg. Anything to your heart’s desire!

How to Make Spicy Gochujang Peanut Noodles

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later.
2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.
3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.
4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seeds. Add optional soft boiled or fried egg.

Tips

1. This noodle dish is incredibly versatile. You can customize it with your favorite protein or vegetables to make it your own. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste and Szechuan chili flakes.

Storage

Store in an air-tight container in the fridge up to 2-3 days

Spicy Gochujang Peanut Noodles

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

4 oz. wheat noodles

1 Tbsp Szechuan chili flakes

1 small clove garlic, minced

1 Tbsp chopped green onion

3 Tbsp peanut butter

2 Tbsp gochujang

1 Tbsp soy sauce

3 Tbsp avocado oil

1/3 cup cooked noodle water, plus more to adjust for sauce consistency

Salt to taste

Garnish: Sesame seed, green onions, soft boiled or fried egg

Instructions

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later

2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.

3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.

4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seed. Add optional soft boiled or fried egg.

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