Rice Paper Noodles is another inventive dish crafted from Vietnamese Rice Paper. These noodles, soaked in a garlic scallion sauce, boast fragrant, garlicky, spicy, numbing, savory, and tangy flavors, all while being delightfully chewy and gluten-free.
Another Rice Paper Recipe
Rice paper has always been a favorite ingredient in my kitchen—its versatility is unmatched. And I’m not the only one who thinks so.
During the Covid lockdown, people across Vietnam got creative with this humble staple, crafting everything from traditional Vietnamese spring rolls (Gỏi Cuốn) to playful innovations like crispy rice paper pizza (Bánh Tráng Nướng).
Inspired by Bánh Tráng Trộn (Vietnamese rice paper salad), this rice paper noodle dish is a creative new twist. Since rice paper is made from tapioca, its texture beautifully mimics the wide glass noodles featured in my Instant Pot Hot Pot recipe.
Similar Recipes | My collection of recipes with rice papers
Ingredients
- Rice Papers
- Sauce: scallion, cilantro garlic, chili flakes, light soy sauce, Chinese black vinegar, oyster sauce, cooking oil
Instructions
Step 1: Stack 4–5 sheets of dry rice paper on top of each other. Soak them in water for about 30 seconds until softened, gently pressing with your fingers to remove any air bubbles.
Step 2: Once the rice paper is completely soft, use a sharp, greased knife to cut it into wide, flat noodles.
Step 3: Transfer the noodles to a bowl. Add soy sauce, oyster sauce, vinegar, chili flakes, minced garlic, chopped scallions, and cilantro.
Step 4: Pour hot oil over the top, mix thoroughly, and enjoy!
Helpful Tips
- These rice paper noodles also pair wonderfully with Lao Gan Ma chili oil. You can prepare them similarly to my chili oil noodle recipe. And don’t overlook the chili oil eggs for an added protein boost.
- If you love the zesty fragrance of lemongrass, you could add some Vietnamese lemongrass chili oil (sốt sa tế) to the sauce.
More easy recipes less than 20 minutes
(Chinese Addicted Fried Boiled Eggs)
(Gà Xào Xả Ớt)
(Kimchi & Pork Stir-fry)
Rice Paper Noodles With Garlic Scallion Sauce (5 min & GF)
Ingredients
- 15 Rice Papers
- 1 sprig scallion (finely chopped)
- Cilantro (finely chopped)
- 1 clove garlic (minced)
- 1½ tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp Chinese Black Vinegar (or ¼ tbsp rice vinegar)
- ¼ cup cooking oil (60ml)
- ½ tbsp chili flakes (to your taste)
Instructions
- Stack 4–5 sheets of dry rice paper and soak them in water for about 30 seconds, gently pressing to remove any air bubbles as they soften.
- Once fully softened, cut the rice paper into wide, flat noodles using a sharp, greased knife.
- Place the noodles in a bowl and season with soy sauce, oyster sauce, vinegar, chili flakes, minced garlic, chopped scallions, and cilantro.
- Pour hot oil over the top, toss well to combine, and enjoy!
