Description
Soy Chili Oil Rice Paper Noodles is a vibrant and flavorful dish combining delicate rice paper noodles with a spicy, savory chili oil sauce. The noodles are softened and sliced for a unique texture, then tossed in a fragrant sauce made with avocado oil, red chili flakes, garlic, green onion, sesame seeds, and soy sauce. This quick and easy recipe is perfect for a light meal or appetizer, garnished with fresh cilantro for extra brightness.
Ingredients
Scale
For the Noodles
- 8 sheets of rice paper
- Light avocado oil, for oiling the board and brushing
For the Chili Oil Sauce
- 3 Tbsp avocado oil
- 1 Tbsp red chili flakes
- 1 small clove garlic, minced
- 2 Tbsp chopped green onion
- 1 Tbsp sesame seed
- 1 tsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp water or chicken broth
- Pinch of salt, to taste
For Garnish
- Chopped cilantro, as garnish
Instructions
- Prepare the Rice Paper Noodles: Lightly oil a cutting board to prevent sticking. Dip 2 sheets of rice paper (or 3 if you prefer thicker noodles) in lukewarm water until softened. Stack the sheets evenly on the oiled board and brush the top layer with more oil to keep moist and prevent sticking. Cut the stack into 1-inch wide strips or your desired noodle size. As you peel the noodles from the board, immediately transfer them into a bowl of lukewarm water to keep them moist and separated.
- Make the Chili Oil Sauce: Heat avocado oil in a pot over medium heat until hot but not smoking. In a heatproof bowl, combine red chili flakes, minced garlic, chopped green onion, sesame seeds, and sugar. Carefully pour the hot oil over the mixture to sizzle and release the flavors. Add soy sauce, water or chicken broth, and a pinch of salt, then stir well to combine. Set the sauce aside.
- Toss Noodles in Sauce: Drain the noodles from the lukewarm water and immediately transfer them into the bowl with the chili oil sauce. Toss thoroughly to coat the noodles evenly with the flavorful sauce.
- Garnish and Serve: Sprinkle chopped cilantro over the noodles as a fresh garnish. Serve immediately to enjoy the best texture and vibrant flavors.
Notes
- Use lukewarm water to soften rice paper sheets; hot water can make them too sticky or fragile.
- Adjust the number of rice paper sheets stacked for thicker or thinner noodles.
- Avocado oil provides a mild flavor and high smoke point for the chili oil; you may substitute with other neutral oils.
- For a vegetarian version, use water or vegetable broth instead of chicken broth.
- This dish is best served immediately to enjoy optimal texture and flavor.
- Control the heat level by adjusting the amount of red chili flakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Asian
Keywords: rice paper noodles, chili oil noodles, spicy Asian noodles, vegan noodles, easy noodle recipe, quick chili oil sauce
