If you’re looking for a quick, flavorful, and unique noodle dish, these Gochujang Chili Oil Rice Paper Noodles are a must-try! The chewy, silky texture of rice paper noodles coated in a spicy, savory gochujang chili oil sauce is downright addictive.
Plus, they come together in just minutes, making them perfect for a fast lunch or dinner.
What are Rice Paper Noodles?
Rice paper noodles are exactly what they sound like—noodles made from softened rice paper! Instead of using traditional dried noodles, this recipe transforms rice paper into chewy, slurp-worthy strands.
The process is simple: stack, slice, and soak! It’s a fun, gluten-free alternative that works beautifully with bold flavors.
Why You’ll Love Gochujang Chili Oil Rice Paper Noodles
- Easy to make: No boiling or special equipment required—just soak, slice, and toss!
- Bold and spicy: The chili oil packs heat, while gochujang adds a deep, umami-rich kick.
- Chewy and satisfying: Rice paper noodles have a unique, bouncy texture that’s super fun to eat.
- Customizable: Adjust the spice level, swap out ingredients, or add proteins and veggies.
- Quick & minimal ingredients: Comes together in under 15 minutes with pantry-friendly staples!
Ingredients
For the Rice Paper:
- Rice Paper: The base of the noodles! Once hydrated, they turn chewy and absorb all the delicious sauce.
- Avocado Oil: Used to make the chili oil—its high smoke point ensures a fragrant, sizzling pour.
Gochujang Chili Oil Sauce:
- Red Chili Flakes: Adds heat and a smoky depth of flavor. Adjust based on your spice tolerance!
- Garlic: A must-have for aromatics—minced fresh for the best punch of flavor.
- Green Onion: Adds a mild oniony sharpness and freshness to balance the spice.
- Sesame Seeds: Contributes a toasty, nutty crunch that enhances the sauce.
- Sugar: A small amount to balance the heat and umami flavors.
- Gochujang: The star ingredient! This Korean fermented chili paste adds a rich, spicy-sweet depth.
- Soy Sauce: Brings in saltiness and umami to tie everything together.
- Warm Water or Chicken Broth: Helps thin out the sauce for better coating on the noodles.
- Salt: Just a pinch to enhance all the flavors.
For the Garnish:
- Chopped Cilantro: Adds a fresh, herby contrast to the bold flavors.
How to Make Gochujang Chili Oil Rice Paper Noodles
Prep the Rice Paper Noodles
Dip 2 pieces of rice paper (or 3 for thicker noodles) in warm water, then stack them together evenly. Place them on a cutting board and let them rehydrate until soft.
Brush both sides lightly with oil to prevent sticking, then slice into 1-inch-wide noodles. Transfer the cut noodles into a bowl of cold water to keep them from clumping while you make the sauce.
Repeat with the remaining rice paper.
Make the Chili Oil Sauce
In a heatproof bowl, combine the red chili flakes, minced garlic, chopped green onions, sesame seeds, sugar, and gochujang.
Heat 2-3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the spice mixture—it should sizzle and release an amazing aroma.
Stir in the soy sauce, warm water (or broth), and a pinch of salt. Mix well.
Toss Everything Together
Drain the rice paper noodles and add them directly to the sauce. Toss thoroughly to coat every strand in the rich, spicy, and savory sauce.
Taste and adjust seasoning as needed.
Garnish & Serve
Top with chopped cilantro for a pop of freshness. Serve immediately and enjoy!
Watch Video Tutorial Below!
Storage
These noodles are best enjoyed fresh, as they can become sticky if stored. If needed, keep leftovers in an airtight container for up to a day and refresh with a bit of warm water before eating.
Tips
- Oil prevents sticking: Brushing the rice paper with oil before slicing keeps the noodles from clumping together.
- Adjust spice level: If you want it milder, reduce the chili flakes and gochujang. For more heat, add extra!
- Experiment with toppings: Try adding crispy shallots, crushed peanuts, or a soft-boiled egg for extra texture and flavor.
Related Recipes You'll Love
- Soy Chili Oil Rice Paper Noodles
- Spicy Szechuan Rice Paper Noodles
- Scallion Oil Rice Paper Noodles
- Shallot Oil Rice Paper Noodles
- Ginger Scallion Rice Paper Noodles
Gochujang Chili Oil Rice Paper Noodles
Video
Equipment
- Pizza Cutter Optional
Ingredients
Rice Paper Noodles
- 2-3 tablespoon avocado oil
- ½ tablespoon red chili flakes
- 1 small clove garlic minced
- 1 tablespoon green onions chopped
- 1 tablespoon sesame seeds
- 1 teaspoon granulated sugar
- 1 tablespoon Gochujang
- 2 tablespoon soy sauce
- 3 tablespoon warm water or chicken broth
- Pinch salt adjust to taste
- 8 sheets rice paper
Garnishes
- Cilantro chopped
Instructions
- 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. As the rice paper is hydrating, 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 width. Transfer noodles to a bowl of cold water to keep it hydrated until sauce is ready. Repeat with remaining rice paper.
- In a bowl, combine red chili flakes, garlic, green onions, sesame seeds, sugar, and gochujang. Set aside.
- Heat 2-3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the ingredients in the bowl. It should sizzle and release a beautiful aroma. Stir in the soy sauce, chicken broth or water, and a pinch of salt. Mix well.
- Drain the rice paper noodles, add to the sauce bowl, and toss thoroughly until the noodles are evenly coated. Taste and adjust the seasoning if needed.
- Garnish with chopped cilantro and enjoy!
Sofie says
Loved it! Such an easy recipe! I ended up adding shrimp to the a pan and added the sauce then the noodles! Big hit!
Herman says
Great addition and I'm so glad you enjoyed it!
Lena says
It was very good flavor, however the addition of the chicken broth/water made it soupy vs coating the noodles.
Herman says
Hi, thanks for the feedback. When I developed this recipe, I included the broth/water to thin out the sauce because gochujang is a very thick paste. However, sometimes the ingredients are a bit different depending on the brand so if your sauce is already a good consistency without the water, you can just omit it or adjust it down. Also, I make sure to drain the noodles completely of water before transferring to the sauce as that would add more liquid to the sauce. Hope this helps!
Jay says
My first time eating rice paper noodle. I enjoyed eating it with gochujang. It is really good! I've also added two half boiled eggs! Thanks for the recipe
Herman says
Thank you so much, glad you liked it!
Ale says
I made it today I didn't have all the ingredients but it worked really great I got praised by my sister
Herman says
So glad you liked this recipe!
Holly says
So good.