If you’ve never tried making Spicy Szechuan Rice Paper Noodles at home, you’re in for a treat. This recipe transforms simple rice paper sheets into chewy, bouncy noodles tossed in a bold, fiery Szechuan chili sauce.
It’s perfect when you’re craving something spicy, savory, and totally satisfying—but still light and easy.
What is Szechuan Rice Paper Noodle?
A szechuan rice paper noodle is a fun, modern spin on the classic szechuan noodle dish, using rehydrated rice paper sheets cut into ribbons to mimic wide noodles. They’re chewy, silky, and perfect for soaking up spicy, peppery sauces.
Szechuan noodles, in general, are known for their bold flavors—think chili oil, garlic, sesame, soy sauce, and that tongue-tingling kick from Sichuan peppercorns.
This version comes together in about 15 minutes and doesn’t require boiling water, making it a super convenient szechuan noodle bowl to whip up.
Why You'll Love These Spicy Szechuan Rice Paper Noodles
- Chewy texture with a spicy kick: These rice paper noodles are surprisingly bouncy and chewy, making them a perfect base for that iconic Szechuan chili sauce.
- Quick and easy: No need to boil noodles—just dip, cut, and soak! It also only takes about 15 mins.
- Perfect for spice lovers: If you’re into spicy food, the chili oil and Sichuan pepper combo is next-level.
- Customizable and fun to make: You can easily add your favorite proteins or veggies to make it your own.
- A fresh take on a classic: It’s a playful twist on szechuan noodles that’s trendy and Insta-worthy.
If you like this recipe, check out my Ginger Scallion Oil Rice Paper Noodles and Gochujang Chili Oil Rice Paper Noodles!
Ingredients
For the Noodles and Sauce:
- Avocado Oil: Ideal for chili oil due to its high smoke point and neutral flavor.
- Red Chili Flakes: Brings heat and depth to the homemade chili oil.
- Ground Sichuan Peppercorn: Adds the signature numbing spice that defines Szechuan cuisine.
- Garlic: Infuses the oil with deep, savory flavor.
- Sesame Seed: Adds nuttiness and texture to the sauce.
- Sugar: Balances out the heat and saltiness.
- Soy Sauce: Adds umami and salt to the sauce.
- Peanut Butter: Provides a creamy richness and balances spice with a nutty flavor.
- Hot Water: Helps melt the peanut butter and bring the sauce together.
- Rice Paper: The star of the dish—once softened and cut, it mimics wide chewy noodles.
Optional Toppings:
- Chopped Green Onion: A fresh garnish that adds bite and color.
- Minced Pork or Shrimp: Optional topping that adds protein and heartiness to the noodle bowl.
Customizations
- Add or change the protein: Swap out the minced pork for tofu crumbles or sautéed mushrooms for a vegetarian option.
- Swap the Peanut Butter: Use tahini instead of peanut butter if that’s what you have on hand.
- Add Veggies: Add blanched bok choy, cucumbers, or bean sprouts for extra crunch and greens.
How to Make Spicy Szechuan Rice Paper Noodles
Prep the rice paper noodles
Start by brushing a clean cutting board with a little oil. Dip 3 sheets of rice paper into cold water and stack them evenly.
Lay them flat on the oiled surface and brush the top layer with oil too. Use a sharp knife to cut the stack into 1-inch wide strips.
Transfer the strips immediately into a bowl of cold water and let them soak while you prep everything else. Don’t let them sit longer than 45 minutes or they’ll get too soft.
Make the chili sauce
In a heat-proof bowl, add your chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar.
Heat your avocado oil until hot but not smoking, then pour it over the spices to bloom the flavors.
Stir in the soy sauce, peanut butter, and hot water until everything’s smooth and well combined. Taste and adjust the salt if needed.
Assemble the noodles
Drain the soaked rice paper noodles and gently toss them into the sauce until they’re well coated. Garnish with chopped green onions and minced pork if using.
Serve immediately for the best texture and flavor.
Storage
This recipe is best enjoyed fresh since the rice paper noodles can get overly soft if left to sit too long.
Tips
- Stack 2 or 3 sheets of rice paper: If you like thicker rice paper noodles, stack 3 rice paper sheets together. If you like slightly thinner rice paper noodles, stack 2 rice paper sheets together. Personally, I like to stack 2 sheets.
- Don’t over-soak the noodles: Rice paper gets too mushy if left in water too long, so keep the soak under 45 minutes.
- Use high-quality chili flakes: It makes a difference in color, aroma, and heat.
Spicy Szechuan Rice Paper Noodles
Equipment
Ingredients
- 3 tablespoon avocado oil
- ½ - 1 tablespoon red chili flakes
- 1 teaspoon ground Sichuan peppercorn
- 1 small clove garlic minced
- 1 tablespoon sesame seed
- 1 teaspoon sugar
- 1.5 tablespoon soy sauce
- 1 tablespoon peanut butter
- ¼ cup hot water
- 8-9 sheets rice paper
- Chopped green onion garnish
- Minced pork garnish
Instructions
- On a cutting board, brush the board with some oil. Dip 2-3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on the cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
- Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste.
- Drain noodles from water and add to the sauce and mix well.
- Garnish with chopped green onion and minced pork. Serve immediately.
Notes
- If you like thicker rice paper noodles, stack 3 rice paper sheets together. If you like slightly thinner rice paper noodles, stack 2 rice paper sheets together. Personally, I like to stack 2 sheets.
- Wet the rice paper first then then stack them together before cutting. This ensures you get a thicker noodle
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