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Soy Chili Oil Rice Paper Noodles are a 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!
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
- 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
- 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
How to Make Soy Chili Oil Rice Paper Noodles
- Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
- 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. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
- Garnish with cilantro and serve immediately.
Storage
I recommend eating these noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.
