If you love Japanese curry and noodles, this Japanese curry rice paper noodles recipe is going to wow you.
It’s a cozy, comforting dish with a fun twist—no traditional noodles here. Instead, we’re turning rice paper wrappers into silky, chewy noodles that soak up all that rich, savory curry goodness.
This recipe went viral on my social media because it is that good!
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What is Japanese Curry Rice Paper Noodles?
Japanese curry rice paper noodles is exactly what it sounds like—a warm, comforting Japanese-style curry sauce poured over bouncy homemade noodles made from rice paper wrappers.
This rice paper noodles recipe puts a fun spin on traditional noodle dishes by using rice paper sheets as the noodle base. It’s a great way to get creative in the kitchen while still enjoying the flavors you know and love from Japanese curry.
The texture of rice paper noodles is soft and chewy, making them perfect for soaking up bold sauces like Japanese curry. And best of all, they’re super easy to make with just a few pantry staples.
Why You’ll Love Japanese Curry Rice Paper Noodles
- Fun and creative twist: Turning rice paper wrappers into noodles is unexpected but incredibly satisfying.
- Easy to make: No special equipment or advanced techniques—just soak, cut, and cook.
- Rich and savory flavors: The Japanese curry sauce is packed with umami from the curry roux, soy sauce, and chicken stock.
- Customizable: Add your favorite toppings like minced pork, tofu, or even a soft-boiled egg.
- Great texture: The rice paper noodles have a lovely chew that pairs perfectly with the thick curry.
If you like this rice paper noodles recipe, then check out my Gochujang Chili Oil Rice Paper Noodles and Ginger Scallion Rice Paper Noodles.
Ingredients
- Rice Paper Wrappers: These become the star of the dish when transformed into chewy noodles.
- Neutral Oil: Helps keep the rice paper from sticking and adds a slight richness to the curry base.
- Onion: Adds natural sweetness and depth to the curry sauce.
- Carrot: Brings color, crunch, and a hint of earthiness to the dish.
- Chicken Stock: Forms the savory, umami-packed base of the curry.
- Japanese Curry Roux: The key flavor driver that gives the dish its signature richness and spice. I include the brand I used in the recipe card below!
- Soy Sauce: Adds a salty umami kick to balance the sweetness of the curry.
- Mirin: A touch of sweetness that rounds out the flavor.
- Sugar: Enhances the curry’s natural sweetness and balances the salt.
- Scallions: A fresh garnish that adds color and brightness.
- Cooked Minced Pork: An optional topping for extra protein and flavor. You can use other protein as you desire!
Customizations
- Swap the protein: Try using ground chicken, tofu, or even soft-boiled eggs in place of minced pork.
- Add vegetables: Throw in some mushrooms, baby spinach, or edamame for extra texture and nutrition.
- Make it vegetarian: Use vegetable broth and skip the meat for a fully plant-based version.
How to Make Japanese Curry Rice Paper Noodles
Make the Rice Paper Noodles
Start by brushing a cutting board with a bit of oil. Dip three sheets of rice paper in cold water, shake off the excess, and stack them evenly.
Place them on the oiled board, brush the top with a little more oil, and then cut into 1-inch strips using a knife or pizza cutter. As you cut, immediately transfer the noodles into a bowl of cold water so they stay soft and hydrated.
Repeat with the rest of your rice paper.
Cook the Curry Sauce
In a medium pot, heat a tablespoon of oil and sauté the sliced onions and carrots for a few minutes until they begin to soften. Pour in the chicken stock and add the curry roux cubes.
Stir gently until the roux melts completely then add soy sauce, mirin, and sugar. Simmer until the sauce starts to thicken, about 6–8 minutes.
Assemble and Serve
Drain your rice paper noodles and place them into a large serving bowl. Pour the hot Japanese curry sauce over the noodles and toss gently to coat.
Finish with chopped scallions and a scoop of minced pork or your favorite toppings. Eat it while it’s hot!
Storage
This dish is best enjoyed fresh, but you can store the curry sauce separately in the fridge for up to 3 days and reheat it when ready to serve.
Tips
- Prevent sticking: Always brush oil on your cutting board and between rice paper layers to keep the noodles from sticking together.
- Adjust the curry thickness: If your curry gets too thick, add a splash of hot water or extra stock to loosen it up.
- Prep toppings ahead: Have your garnishes and proteins ready before assembling so everything comes together smoothly.
Japanese Curry Rice Paper Noodles
Equipment
Ingredients
Main Ingredients
- 9 sheets rice paper
- 3 tablespoon neutral oil divided
- ¼ onion thinly sliced
- ½ carrot cut into ½ inch pieces
- 1.25 cups chicken stock
- 2 cubes Japanese curry roux I used S&B Brand
- 2 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon granulated sugar
Garnishes
- Chopped green onions
- Cooked minced pork
Instructions
- Brush a cutting board with 1 teaspoon of neutral oil. Dip 3 sheets of rice paper in cold water, shake off excess water, then stack them together aligned evenly. Place rice paper on the greased cutting board and brush the top layer with more oil. Using a knife or pizza cutter, cut noodles into 1 inch thick noodles or your desired size. As you lift the noodles from the board, immediately transfer them to a bowl of cold water to keep it hydrated. Repeat with remaining rice paper.
- In a medium pot, add 1 tablespoon oil, sliced onions, and carrots and sauté for a few mins until softened. Add chicken stock, Japanese curry roux cubes, soy sauce, mirin, and sugar and stir until mixture is thickened, about 6-8 mins.
- Drain the rice paper noodles then transfer to a large bowl. Ladle desired amount of Japanese curry on top of the noodles and mix well. Add chopped scallions and minced pork on top.
KimK says
OMGosh this was truly amazing. Way way better than I was expecting. Full of flavours. Definitely doing this dish again. I just cooked pork in salt & pepper, perhaps a suggestion would help, but this seem to work. Thank you H@H.