Chewy Rice Paper Noodles with Soy Chili Oil

Ingredients

• 3 tbsp avocado oil (Use some of the oil to brush the cutting board and the top rice-paper layer.)
• 1 tbsp red chili flakes
• 1 clove garlic (Small clove, minced.)
• 2 tbsp green onion (Chopped.)
• 1 tbsp sesame seeds
• 1 tsp sugar
• 2 tbsp soy sauce
• 3 tbsp water or chicken broth (Use either water or chicken broth.)
• salt (A pinch, to taste.)
• 9 pieces rice paper (Dip 3 sheets at a time in cold water.)
• cilantro (Chopped, for garnish.)

Steps

1. 1

   Place the red chili flakes, minced garlic, chopped green onion, sesame seeds, and sugar in a heatproof bowl.

2. 2

   Heat the avocado oil in a small pot over medium heat until hot and shimmering but not smoking, about 3–5 minutes.

3. 3

   Carefully pour the hot oil over the chili-flake mixture. It should sizzle immediately and release a fragrant aroma.

4. 4

   Add the soy sauce, water or chicken broth, and a pinch of salt. Stir thoroughly to combine, then set the sauce aside in a bowl large enough to hold the noodles.

5. 5

   Lightly brush a clean cutting board with some of the avocado oil so the softened rice paper does not stick.

6. 6

   Dip 3 rice-paper sheets in cold water, one at a time, until softened but still manageable. Stack them evenly, aligned at the edges.

7. 7

   Transfer the stacked rice paper to the oiled cutting board and lightly brush the top layer with more oil.

8. 8

   Cut the stacked rice paper into noodles about 1 inch wide, or into your preferred noodle size. Work promptly; if the rice paper begins to dry or stick, moisten it with a little water to keep it soft.

9. 9

   Immediately transfer the cut noodles to the sauce bowl and toss gently until evenly coated.

10. 10

    Repeat the dipping, stacking, oiling, cutting, and saucing process with the remaining rice paper, working in batches of 3 sheets.

11. 11

    Garnish with chopped cilantro and serve immediately while the noodles are soft and chewy.

Notes

The recipe is intended to be served immediately because the rice-paper noodles can become sticky or firm as they sit. Use chicken broth for a slightly richer sauce, or water for a vegetarian preparation; use gluten-free tamari instead of soy sauce if needed.

Nutrition per serving

• main
• noodles
• quick
• under-15-minutes
• spicy
• vegetarian-option
• gluten-free-option
• no-boil