Delicious Soy Chili Oil Rice Paper Noodles in Just 15 Minutes
Enjoy quick and flavorful Soy Chili Oil Rice Paper Noodles, a gluten-free delight that's perfect for busy days.
Equipment
- Pan
- mixing bowl
- cutting board
Ingredients
For the Sauce
- 3 tablespoons avocado oil substitute with vegetable oil if needed
- 1 teaspoon red chili flakes adjust based on heat preference
- 2 cloves garlic minced for optimal flavor
- 2 tablespoons chopped green onions substitute with chives
- 2 tablespoons sesame seeds toasted enhances flavor
- 1 teaspoon granulated sugar can use honey or agave syrup
- 3 tablespoons soy sauce use tamari for gluten-free
- 3 tablespoons water or chicken broth, broth adds depth
- to taste teaspoon salt enhances flavor
For the Noodles
- 3 sheets rice paper available in Asian markets
For Garnish
- 2 tablespoons chopped cilantro substitute with parsley or omit
Instructions
Directions
- Lightly oil a cutting board and soak 2-3 sheets of rice paper in lukewarm water for about 30 seconds until pliable, then cut into 1-inch thick noodles.
- Heat avocado oil in a pan over medium heat. Combine red chili flakes, minced garlic, chopped green onions, sesame seeds, and granulated sugar in a bowl, then pour the hot oil over this mixture and stir in soy sauce, water or broth, and salt.
- Drain the soaked noodles and add them to the bowl of sauce, gently tossing to coat thoroughly.
- Transfer the noodles to a serving plate and garnish with chopped cilantro. Serve immediately.
Notes
Serve immediately for best texture. Optionally, drizzle with sesame oil for added richness.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 600mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg
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