If you are looking for recipes using rice paper, then these Soy Chili Oil Rice Paper Noodles are the game-changing, gluten-free recipe that you have to try!
When I tell you that rice paper is one of the most versatile ingredients in your pantry, I'm not exaggerating!
My recipe for Soy Chili Oil Rice Paper Noodles is so easy to make and comes together in 15 minutes! The rice paper just needs to be re-hydrated and cut into thick pieces and the soy chili oil sauce can be made with a few simple ingredients.
I come back to this recipe all the time and I know you will too!
Watch the Video Tutorial Below! (My most viral video on Instagram with 40M+ views)
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 soy sauce 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 likely quick to prepare (15 mins total!) 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.
Ingredients
Noodles and Garnish:
- Rice paper: The key ingredient to make gluten-free noodles! Make sure to use a good brand that makes good quality rice paper. Check out my link for my recommended brand.
- Cilantro: Garnish with a little cilantro for additional flavor.
For the Sauce:
- Avocado Oil: This type of oil is great for the chili oil because it has a high smoke point and is great for heart health!
- Red chili flakes: This is key to add that spice and heat for the sauce.
- Garlic: One small clove is enough to bring aroma and fragrance to the sauce.
- Green onion: Adds a bit of onion flavor that really elevates the sauce.
- Sesame seeds: Adds a bit of nuttiness to the sauce
- Sugar: A little sweetness here balances out the umami flavor.
- Soy sauce: Umami flavor that elevates the sauce.
- Water or Chicken broth: Helps to thin the chili oil and sauce so the noodles absorb the sauce well.
- Salt: A little pinch here to provide seasoning
How to Make Soy Chili Oil Rice Paper Noodles
Step 1: Prepare the Rice Paper Noodles
Lightly oil a cutting board to prevent sticking. Dip 2 sheets of rice paper (3 sheets if you like the noodles thicker) in lukewarm water, stack them evenly, and place them on the oiled board.
Brush the top layer with more oil to keep it moist and prevent from sticking together later. Cut the stack into 1-inch thick noodles or your desired size.
As you peel the noodles from the cutting board, immediately transfer the noodles to a bowl of lukewarm water to keep noodles moist and separated.
Step 2: Make the Sauce
Heat oil in a pot until hot but not smoking.
In a heatproof bowl, add chili flakes, garlic, green onion, sesame seeds, and sugar, then pour the hot oil over the mixture to sizzle. Add soy sauce, water or broth, and salt, stirring to combine. Set the sauce aside.
Step 3: Toss Noodles with Sauce
Drain the noodles then immediately transfer to the sauce bowl and toss well to coat.
Step 4: Garnish and Serve
Garnish the noodles with fresh cilantro and serve immediately for the best texture and flavor.
Tips
- Customize: Add your favorite protein or veggies to the noodles to make the dish more hearty!
- Noodle Thickness: You can stack 2 or 3 sheets of rice paper to make the noodles. I personally like 2 sheets but 3 sheets is great if you like the noodles thicker. Adjust the recipe if you are stacking 3 sheets of rice paper.
Storage
I recommend eating these noodles immediately as the rice paper will harden and the texture won't be soft and chewy.
Ingredients
- 3 tablespoon avocado oil
- 1 tablespoon red chili flakes
- 1 small clove garlic, minced
- 2 tablespoon chopped green onion
- 1 tablespoon sesame seed
- 1 teaspoon sugar
- 2 tablespoon soy sauce
- 3 tablespoon water or chicken broth
- Pinch of salt to taste
- 8 sheets of rice paper
- Chopped cilantro, as garnish
Instructions
- Lightly oil a cutting board to prevent sticking. Dip 2 sheets of rice paper (3 sheets if you like the noodles thicker) in lukewarm water, stack them evenly, and place them on the oiled board. Brush the top layer with more oil to keep it moist and prevent from sticking together. Cut the stack into 1-inch thick noodles or your desired size. As you peel the noodles from the cutting board, immediately transfer the noodles to a bowl of lukewarm water to keep the noodles moist and separated.
- Heat oil in a pot until hot but not smoking. In a heatproof bowl, add chili flakes, garlic, green onion, sesame seeds, and sugar, then pour the hot oil over the mixture to sizzle. Add soy sauce, water or broth, and salt, stirring to combine. Set the sauce aside.
- Drain the noodles then immediately transfer to the sauce bowl and toss well to coat.
- Garnish the noodles with fresh cilantro and serve immediately for the best texture and flavor.
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