Dinner

Soy Chili Oil Rice Paper Noodles Recipe

ByRafael Mansero January 20, 2026January 20, 2026

Introduction

Soy Chili Oil Rice Paper Noodles offer a delightful combination of tender noodles and a spicy, savory sauce. This light and flavorful dish comes together quickly, making it perfect for a simple yet impressive meal.

The dish shows wide, translucent white rice noodle sheets folded and placed in a white bowl with a thin blue rim. The noodles are partially covered by a dark reddish-brown sauce mixed with sesame seeds and chopped green herbs, giving a textured look around the edges of the noodles. On top of the noodle layer is a generous sprinkle of fresh, green chopped cilantro. In the background, another white bowl with similar noodles and green herbs is partially visible, along with wooden chopsticks resting across the edge of the main bowl, all set on a white marbled surface beside a small green plant. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp avocado oil
1 Tbsp red chili flakes
1 small clove garlic, minced
2 Tbsp chopped green onion
1 Tbsp sesame seeds
1 tsp sugar
2 Tbsp soy sauce
3 Tbsp water or chicken broth
Pinch of salt to taste
8 sheets of rice paper
Chopped cilantro, as garnish

Instructions

Step 1: Lightly oil a cutting board to prevent sticking. Dip 2 sheets of rice paper (or 3 sheets if you prefer thicker noodles) 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 sticking. Cut the stack into 1-inch thick noodles or your desired size. As you peel the noodles from the board, immediately transfer them to a bowl of lukewarm water to keep them moist and separated.
Step 2: Heat the avocado oil in a pot until hot but not smoking. In a heatproof bowl, combine the chili flakes, minced garlic, chopped green onion, sesame seeds, and sugar. Pour the hot oil over the mixture to sizzle. Then add soy sauce, water or broth, and a pinch of salt. Stir well to combine and set the sauce aside.
Step 3: Drain the noodles from the water and immediately transfer them to the sauce bowl. Toss well to coat the noodles evenly with the sauce.
Step 4: Garnish the noodles with fresh chopped cilantro and serve immediately for the best texture and flavor.

Tips & Variations

For extra crunch, sprinkle toasted peanuts or crushed roasted cashews on top before serving.
Use vegetable broth instead of chicken broth for a vegetarian version.
If you prefer less heat, reduce the amount of red chili flakes or use a milder chili powder.
Adding a squeeze of fresh lime juice before serving can brighten the flavors.

Storage

Store leftover noodles and sauce separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat the sauce gently and toss with the noodles. Avoid reheating the noodles alone as they can become sticky and lose their texture.

How to Serve

A white bowl with a thin blue line near the rim holds a dish consisting of translucent, folded rice noodle sheets in the center. The noodles sit in a dark red chili oil sauce mixed with sesame seeds and green herbs scattered throughout. A small pile of bright green chopped cilantro tops the noodles in the middle. In the background, there is another white bowl with more sauce and cilantro, as well as wooden chopsticks resting on the main bowl’s edge. The setting includes a white marbled surface and a green leafy plant on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rice paper noodles in advance?

Yes, you can prepare and cut the rice paper noodles ahead of time and keep them in lukewarm water to prevent drying. For best results, toss them with the sauce and garnish just before serving.

What can I substitute if I don’t have avocado oil?

You can use other neutral oils with a high smoke point such as vegetable oil, grapeseed oil, or light olive oil as a substitute for avocado oil in this recipe.