Express Sticky Rice Paper Noodles
Translated from French, the language of the reel.
Charlotte Chateau cooked this in an Instagram reel, in French. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Camille Bonnet on SeeMeCook
An ingenious method to transform rice paper sheets into thick, ultra-chewy noodles coated in a spicy and sweet sauce, ready in just 15 minutes.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 55 g
- 30 g
- 18 g
- 25 g
- 6 g
- 30 g
- 45 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 410 g before cooking, which is about 205 g per serving.
Steps
Rehydrate the rice paper sheets by briefly dipping them in a bowl of lukewarm water.
Stack the rice paper sheets in layers of 3 to create noodles with good thickness and chewiness.
Brush the surface of the stacked sheets with a little sesame oil to prevent them from drying out or sticking together too much.
Cut the sheets into strips about 2.5 cm wide to form the noodles.
Finely chop the scallions.
In a large heat-proof bowl, combine the sesame seeds, chili flakes, sugar, scallions, soy sauce, and water.
Heat the remaining sesame oil until shimmering hot, then pour it over the spice mixture to release the aromas.
Add the rice paper noodles to the bowl and toss gently to coat them thoroughly with the sauce.
Garnish with fresh cilantro if desired and serve immediately.
Notes
This recipe is very versatile: you can add shrimp, meat, peanut butter, or coconut milk for variety. Be careful not to over-soak the rice paper sheets to prevent them from becoming too sticky.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 701
- Protein
- 7 g
- Carbs
- 98 g
- Fat
- 32 g
- Fiber
- 4 g
Where the calories come from
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