Spicy Szechuan Rice Paper Noodles
Easy hack to turn rice paper into noodles and smothered in a spicy, peanutty sauce
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Servings: 2
Calories: 512kcal
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 granulated sugar
- 1.5 tablespoon soy sauce
- 1 tablespoon peanut butter
- ¼ cup hot water
- 8-9 sheets rice paper
- chopped green onions 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
Nutrition
Calories: 512kcal | Carbohydrates: 56g | Protein: 12g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 7mg | Sodium: 1327mg | Potassium: 231mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1197IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg