If you’re craving something quick, flavorful, and totally addictive, these shallot oil rice paper noodles will definitely hit the spot. This rice paper noodles recipe transforms simple rice paper sheets into silky, chewy noodles tossed in a fragrant shallot-garlic oil sauce.
I like to make this gluten-free dish whenever I have extra rice paper in my pantry because it doesn't require any cooking. It's also ready in about 20 minutes, making it the perfect easy weekday meal.
What are Shallot Oil Rice Paper Noodles?
Shallot Oil Rice Paper Noodles is a quick and easy rice paper noodles recipe that transforms plain rice paper sheets (yes, the same ones used for spring rolls!) into silky, chewy noodles. Tossed in aromatic shallot-garlic oil, soy sauce, and a touch of sugar, this gluten-free dish is the perfect balance of texture and flavor.
This style of noodle dish takes inspiration from Vietnamese and Chinese cooking, where shallot oil is often used to elevate simple ingredients with a burst of umami and fragrance. It’s a creative twist that brings together the comfort of noodles with the crispy bite of fried shallots—making it both nostalgic and modern at the same time.
Why You’ll Love Shallot Oil Rice Paper Noodles
- Quick and Easy: This rice paper noodles recipe comes together in under 30 minutes with minimal prep.
- Incredible Texture: The rice paper turns into chewy, slurp-worthy noodles that perfectly absorb the shallot oil sauce.
- Pantry-Friendly Meal: This meal is a great way to use any extra rice paper you have in your pantry and it doesn't require boiling!
- Versatile and Customizable: You can easily adjust the seasoning, add protein, or toss in veggies.
- Family-Friendly Comfort: This simple noodle dish is one everyone will love—perfect for sharing on a cozy night in.
Equipment You’ll Need
- Small pot or saucepan
- Cutting board
- Slotted spoon
- Mixing bowl
- Tongs or chopsticks
- Knife or pizza cutter (which makes it easier to cut the rice paper)
Ingredients
- Shallots: Thinly sliced shallots are fried until golden brown to create a fragrant shallot oil. Make sure to save the fried shallots for topping the noodles!
- Neutral Oil: A mild oil like avocado, canola, or vegetable oil keeps the focus on the shallot flavor while providing a high smoke point.
- Garlic: Sliced garlic adds an extra layer of aroma and savory crunch when fried with the shallots.
- Rice Paper: Use 22cm round sheets to create chewy, translucent noodles that hold the sauce beautifully.
- Soy Sauce: Adds saltiness and umami depth to the noodles.
- Dark Soy Sauce: Gives a deeper color and a slightly sweet richness to the sauce.
- Sugar: Balances out the salty soy sauces and enhances the caramelized shallot flavor.
- Salt: A pinch helps bring out all the flavors in the sauce.
- White Pepper: Adds gentle heat and aroma without overpowering the dish.
- Fried Shallots and Garlic: Reserved from making the shallot oil—they’re crunchy, savory, and completely addictive.
- Cilantro: Fresh and bright, it balances the rich sauce.
- Chili Oil: Adds a spicy kick that pairs perfectly with the savory shallot oil. This is optional and adjust to your taste.
Customizations
- Add Protein: I like to toss in shredded chicken, tofu, or even a fried egg for protein.
- Make it Spicy: Add more chili oil or a pinch of crushed red pepper for spice lovers.
- Add Veggies: Sautéed mushrooms, bok choy, or spinach mix beautifully with the noodles and makes it a balanced meal.
- Swap the Herbs: If you’re not a fan of cilantro, try green onions or Thai basil instead.
How to Make Shallot Oil Rice Paper Noodles
Make the Shallot Oil
In a small pot, heat neutral oil over medium heat until it reaches about 350°F. Add the thinly sliced shallots and fry, stirring often, until golden and crispy (around 5–7 minutes).
In the last couple of minutes, add the sliced garlic and fry until golden brown. Remove with a slotted spoon and drain on paper towels.
Set aside the oil to cool.
Prepare the Rice Paper Noodles
Lightly oil a cutting board to prevent sticking. Dip 2 sheets of rice paper (or 3 for thicker noodles) in lukewarm water for about 5–10 seconds until pliable.
Stack them evenly on the oiled board and brush the top with more oil to keep them from sticking.
Cut into 1-inch thick noodles, then transfer to a bowl of lukewarm water to keep them hydrated while you finish making the sauce.
Make the Sauce
In a medium bowl, combine 2–3 tablespoons of the shallot-garlic oil, soy sauce, dark soy sauce, sugar, salt, and white pepper. Mix well.
Assemble the Noodles
Drain the noodles completely, then toss them in the shallot oil sauce until evenly coated.
Top with crispy fried shallots, fried garlic, fresh cilantro, and chili oil for that perfect finishing touch. Serve immediately while warm and glossy.
Storage
I recommend eating the shallot oil rice paper noodles immediately as they do not store well and hardens over time.
For leftover shallot oil, store in an airtight container in the fridge for up to a week.
Tips To Make the Perfect Shallot Oil Rice Paper Noodles
- Keep the Oil Temperature Steady: If it’s too hot, the shallots will burn; too low, and they’ll get soggy. Medium heat is perfect.
- Oil the Surface: Brushing oil on the cutting board and rice paper keeps the noodles from sticking together.
- Use Fresh Shallots: Older shallots can turn bitter—fresh ones fry up crisp and sweet.
Frequently Asked Questions (FAQs)
Why does my rice paper keep sticking together?
Make sure to brush oil on the cutting board and on top of the rice paper. After cutting, transfer the noodles to a bowl of lukewarm water to keep them separated and hydrated until ready to mix with the sauce.
How long do I wet the rice paper?
You only need to dip the rice paper for 5–10 seconds—just enough to wet the surface. Within a minute, it will soften and become pliable.
Can I cut the rice paper noodle before dipping in water?
It’s better to dip first so the rice paper softens and stacks together smoothly, creating thicker, chewier noodles. I typically stack 2-3 sheets of rice paper to make these noodles.
What should I do with extra shallot oil?
Store any leftover shallot oil in an airtight container. It keeps well for up to a week and can be used to drizzle over rice, eggs, or vegetables for instant flavor.
Can I make the noodles ahead of time?
You can prepare the shallot oil in advance, but it’s best to make the noodles fresh—they tend to stick together and harden over time.
Can I use store-bought fried shallots instead?
Yes! Store-bought fried shallots will save time and still give you that crunchy topping, though homemade ones taste a bit fresher.
Related Recipes You’ll Love
- Soy Chili Oil Rice Paper Noodles
- Gochujang Chili Oil Rice Paper Noodles
- Spicy Szechuan Rice Paper Noodles
- Ginger Scallion Oil Rice Paper Noodles
Shallot Oil Rice Paper Noodles
Equipment
Ingredients
Shallot Oil
- 3 shallots thinly sliced
- ½ cup neutral oil avocado, vegetable, or canola oil
- 2 cloves garlic thinly sliced
For the Noodles
- Neutral oil For oiling the noodles
- 8 sheets rice paper 22cm round
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- Pinch of salt adjust to taste
- Dash of white pepper adjust to taste
Toppings
- Fried shallots from making the shallot oil
- Fried garlic from making the shallot oil
- Fresh cilantro
- Chili oil
Instructions
- In a small pot, heat neutral oil over medium heat until about 350F. Add the sliced shallots and fry, stirring frequently, until golden and crispy, about 5-7 minutes. In the last 2-3 minutes, add the sliced garlic until golden brown. Use a slotted spoon to remove the shallots and garlic and drain them on a paper towel to save for garnish later. Set aside to let the oil cool slightly.Note: For this recipe, you may not use all of the shallot oil so you can save any remaining in an airtight container.3 shallots, ½ cup neutral oil, 2 cloves garlic
- 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. Soak for a few minutes as you finish making the noodles and sauce.Neutral oil, 8 sheets rice paper
- In a medium bowl, mix 2-3 tablespoon of the shallot-garlic oil, soy sauce, dark soy sauce, sugar, salt, and white pepper. Drain the noodles completely then add to the sauce and mix well until evenly coated.2 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon granulated sugar, Pinch of salt, Dash of white pepper
- Top the noodles with crispy fried shallots, fried garlic, fresh chopped cilantro, and chili oil if desired.Fried shallots, Fried garlic, Fresh cilantro, Chili oil
AGNES says
Using Rice Paper Noodles is versatile ingredient indeed!
Herman says
Yes and perfect to use any leftover rice paper you have in the pantry!
Paulina N says
This is one of my favorite go to recipes on a busy night! I always have these ingredients on hand so it is so easy and simple to whip up. Using the rice paper as noodles is GENIUS!
Herman says
Haha rice paper is underrated! Thanks for trying this recipe!