Ricepaper noodles
These Rice Paper Noodles are a light, flavorful dish featuring chewy rice paper strips tossed in a spicy chili-garlic sauce and garnished with fresh cucumber and cilantro. This quick and easy vegan and gluten-free recipe is perfect for a refreshing meal or snack.
Equipment
- Small saucepan
- Heatproof bowl
- Sharp knife
- Cutting board
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp red chili flakes crushed
- 1 small garlic clove finely minced
- 2 tbsp green onions finely chopped
- 1 tbsp sesame seeds
- 1 tsp sugar
- 2 tbsp soy sauce
- 3 tbsp water
- 9 sheets of rice paper
- Fresh cilantro for garnish
- 1 small cucumber thinly sliced
Instructions
- Warm the vegetable oil in a small pan over medium heat until hot but not smoking. In a heatproof bowl, combine the chili flakes, garlic, green onions, sesame seeds, and sugar. Carefully pour the hot oil over the mixture, allowing it to sizzle. Stir in the soy sauce, water, and combine. Set the sauce aside.
- Lightly oil a cutting board. Dip two-three rice paper sheets in cold water to soften them, then stack them together evenly. Place the stack on the oiled cutting board and brush the top with a little more oil. Cut the rice paper into strips, about 1 inch thick or as wide as you prefer. Toss the strips in the sauce to prevent sticking. Repeat this process with the remaining rice paper sheets.
- Garnish the noodles with fresh cilantro and cucumber slices. Serve immediately for best results.
Notes
- Spice Level: Adjust the chili flakes to make the dish spicier or milder.
- Customizable: Add vegetables like carrots or bell peppers for extra texture and flavor.
- Serve Fresh: Rice paper noodles are best enjoyed immediately to avoid becoming too sticky.
Nutrition
Calories: 225kcal