Description
This quick and easy Rice Paper Noodles recipe transforms simple rice paper sheets into chewy, sticky noodles perfect for a flavorful vegan main course. Prepared in just 5 minutes using a combination of soaking and stir-frying with garlic, soy sauce, and fresh vegetables, it’s a delicious and creative noodle alternative that pairs well with a savory sauce and fresh toppings.
Ingredients
Main Ingredients
- 10 rice paper sheets (around 22cm wide)
- Warm water (for soaking)
- 1 tsp oil (for greasing cutting board)
Optional Ingredients for Sauce and Vegetables
- 1 tsp oil (for cooking garlic)
- 2 cloves garlic, minced (about 1-2 tsp)
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce (or soy-free alternative)
- 1 tsp sugar
- 2 heads baby bok choy or other vegetables of choice
- 1 tsp roasted sesame oil
- 1/2 tsp sesame seeds
- 2 stalks green onion, chopped
Instructions
- Prepare the soaking water and cutting board: Fill a large bowl with warm water and lightly grease a cutting board with 1 tsp of oil to prevent sticking.
- Soften rice paper sheets: Stack 5 pieces of dry rice paper and soak them in the warm water for a few seconds until they soften and stick together.
- Remove air bubbles and cut noodles: Place the softened stack on the greased cutting board. Gently press out any air bubbles with your fingers and cut into approximately 1-inch wide noodle strips using a sharp knife.
- Prevent noodles from sticking: Transfer the cut noodles into a bowl of cold water to stop sticking and set aside while preparing the sauce.
- Sauté garlic: Heat 1 tsp oil in a non-stick pan over medium-high heat and sauté the minced garlic for about 1 minute until fragrant.
- Add sauce ingredients and vegetables: Add soy sauce, dark soy sauce, sugar, rice paper noodles, and baby bok choy to the pan along with a splash of water.
- Cook noodles and vegetables: Stir frequently and cook for 2-3 minutes, adding small splashes of water as needed until the noodles absorb the sauce and the vegetables are tender.
- Finish and garnish: Remove from heat, drizzle with roasted sesame oil, and top with sesame seeds and chopped green onions. Serve immediately and enjoy your homemade rice paper noodles!
Notes
- Use warm water to quickly soften the rice papers without tearing them.
- Stacking the rice papers before soaking helps them stick together, making it easier to cut noodles.
- Cold water soak after cutting prevents noodles from sticking.
- You can substitute baby bok choy with any quick-cooking vegetables like spinach, snap peas, or bell peppers.
- Adjust soy sauce and sugar amounts to taste, especially if using gluten-free or low-sodium alternatives.
- For a spicier version, add chili flakes or fresh sliced chili during sautéing.
