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.
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Another Rice Paper Recipe
It’s not the first time I’ve mentioned my affection for rice papers—a super versatile ingredient in my kitchen.
I’m not alone in this.
During the Covid lockdown, people in my home country, Vietnam, got creative and prepared a variety of dishes with rice paper at home, ranging from traditional Vietnamese spring rolls (gỏi cuốn) to playful twists like rice paper pizza (bánh tráng nướng).
This rice paper noodle dish is just a new idea. Since rice paper is made from tapioca, its texture closely resembles the wide glass noodles used in my recipe for Instant Pot Hot Pot.
Similar Recipes | My collection of recipes with rice papers
Ingredients
- Rice Papers
- Garlic & scallion sauce: scallion, garlic, chili flakes, light soy sauce, Chinese black vinegar, oyster sauce, cooking oil
The scallion garlic sauce was inspired by Mỡ Hành (Vietnamese Scallion Oil) with a Chinese twist. It’s easy to make but incredibly addictive.
Instructions
Prepare the sauce
- In a bowl, add chopped scallions and minced garlic.
- Heat the cooking oil over medium heat. To check if the oil is hot enough, dip the tapered end of a wooden or bamboo chopstick into the oil – if it sizzles, the oil is ready.
- Pour the hot oil over the scallions and garlic.
- Add soy sauce, oyster sauce, Chinese black vinegar, and chili flakes. Mix well. Set the sauce aside.
Make the noodles
- Take 4 sheets of dry rice paper and stack them on top of each other. Soak them in water for 30 seconds until softened, and use your fingers to remove any air bubbles.
- Remove the rice papers from the water and let them rest on a plate for 2-3 minutes until they are completely softened and translucent.
- Microwave the rice papers at medium power for about 30 seconds.
- Using a sharp, greased knife, cut the rice papers into approximately 1-inch (2.5 cm) wide noodles.
- Place the noodles into the bowl of sauce, mix well, 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 noodles 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.
- The garlic scallion sauce pairs well with everything from Instant Pot Hainanese Chicken Rice to Chinese-inspired Steamed Chicken Wings.
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
- 12 Rice Papers
- 1 sprig scallion (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
Prepare the scallion garlic sauce:
- In a bowl, combine chopped scallions and minced garlic.
- Heat the cooking oil over medium heat. To test if the oil is hot enough, dip the tapered end of a wooden or bamboo chopstick into the oil – if it sizzles, the oil is ready.
- Drizzle the hot oil over the scallions and garlic.
- Stir in soy sauce, oyster sauce, Chinese black vinegar, and chili flakes. Mix well. Set the sauce aside.
Prepare rice paper noodles:
- Take 4 sheets of dry rice paper and stack them on top of each other. Immerse them in water for 30 seconds until softened, and use your fingers to eliminate any air bubbles.
- Remoe the rice papers from the water and allow them to rest on a plate for 2-3 minutes until fully softened and translucent.
- Heat the rice papers in the microwave on medium power for 30 seconds.
- With a sharp, greased knife, cut the rice papers into around 1-inch (2.5 cm) wide noodles.
- Transfer the noodles into the sauce bowl, mix well,, and enjoy!
