Rice paper noodles are a quick, easy, and budget-friendly dish that surprisingly delivers on flavor! All you need is a bowl of water and a few rice paper sheets—no stove required! These noodles are delightfully soft and chewy with each bite.
Whether you’re in the mood for a late-night snack or a speedy dinner, these gluten-free rice noodles are sure to satisfy. Plus, if you have leftover rice paper, don’t miss out on my rice paper dumplings and egg rolls for even more tasty ideas!
INGREDIENTS
Sauce:
- 1 tbsp coconut aminos
- 1 tsp rice vinegar
- 1 tsp aged balsamic vinegar
- 1 small garlic clove, grated
Rice Paper Noodles:
- A drizzle of avocado oil or light olive oil
- 6 rice paper sheets (8.5-inch diameter/21.5 cm, round)
- 1 bulb scallion, chopped
- 1 tsp toasted sesame oil
- Toasted white sesame seeds, for garnish
- 1 whole Thai red chili pepper, sliced (optional), or 2 small pinches gochugaru flakes
INSTRUCTIONS
- In a small bowl, combine the sauce ingredients: coconut aminos, rice vinegar, balsamic vinegar, and grated garlic.
- Lightly grease a large chopping board with oil.
- Fill a large bowl with room temperature water, wide enough to soak the rice paper sheets.
- Stack 3 rice paper sheets together, then dip them into the water for about 10 seconds. Press lightly to ensure they adhere. Once the rice sheets turn translucent, remove them from the water. They will seem firm at first but will soften as you slice them.
- Place the soaked rice paper sheets onto the greased chopping board and grease both sides with the oil to prevent sticking.
- Cut each sheet into 6 strips: slice in half, then divide each half into 3 strips.
- Arrange the noodles in a medium serving bowl. Repeat the process for the remaining sheets.
- To serve, add chopped scallions, toasted sesame oil, sesame seeds, and sliced red chili pepper (if using). Pour in the sauce and toss to combine. Serve immediately at room temperature.
NOTES
- If using soy sauce, start with ½ tbsp soy sauce and mix it with 1 tsp coconut brown sugar.
- Be careful not to oversoak the rice paper; they will continue to soften after being dipped.
- Grease the cutting board with either olive oil or avocado oil to prevent the noodles from sticking.
- Feel free to experiment with different dressings and sauces for variety.
Nutrition (per serving):
- Calories: 81 kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 1mg
- Sodium: 306mg
- Potassium: 25mg
- Fiber: 0.2g
- Sugar: 1g
- Vitamin A: 11 IU
- Vitamin C: 1mg
- Calcium: 10mg
- Iron: 0.3mg
