10-Minute Rice Paper Noodles Bowl
Breathe new life into rice paper sheets by turning them into a tasty bowl of rice paper noodles! Light, flavorful, and with the perfect texture, it’s a great way to use any leftover rice wrappers you have in the kitchen. Vegan, vegetarian, and gluten-free!
I love using rice paper sheets for fresh spring rolls, but did you know they can easily be made into a deliciously light meal by themselves? Enter this recipe for rice paper noodles! With its unique texture and flavorful sauce made of simple ingredients, this dish is incredibly simple yet satisfying — and you only need 10 minutes to make it. Happy eating!
Why You’ll Love This Easy Recipe
- It’s super quick and easy to make.
- By cutting them into pieces, you can turn rice wrappers into noodle-like strips, ready to soak up all the umami-filled flavors of our sauce mixture.
- It uses minimal ingredients that you might already have in your pantry.
- You can customize the recipe by adjusting the sweetness, spiciness, or saltiness, adding your favorite vegetables, proteins, etc.
- It’s light, refreshing, and won’t leave you feeling too heavy afterward.
Ingredient Notes
Rice Paper Sheets: The main ingredient, providing a soft, chewy texture to the dish once they’re turned into noodles.
Soy Sauce: Adds a savory, umami-rich depth to the rice paper noodles. Use gluten-free soy sauce or coconut aminos if necessary. Use light soy sauce if you want a saltier taste; go for dark soy sauce if you want a slightly sweeter taste.
Rice Vinegar: Balances the flavors by adding a tangy, bright taste. If you do not have rice vinegar, apple cider or white vinegar will work.
Toasted Sesame Oil: Enhances the aroma and richness of the dish.
Maple Syrup: Adds a natural sweetness that cuts through the saltiness and acidity of other ingredients. I think maple tastes best, but honey or granulated sugar will get the job done.
Minced Garlic Cloves: Gives the dish savory, slightly earthy, and mildly spicy undertones.
Red Chili Flakes: Provides some heat to the rice paper noodles. Omit if sensitive to heat.
Toasted Sesame Seeds: Optional, for garnish.
Sliced Green Onion: Optional, for garnish.
How to Make Rice Paper Noodles
- Fill a large bowl with lukewarm water and submerge one rice paper sheet at a time for about 10-15 seconds—just until soft but still manageable.
- Move the softened sheet to a cutting board, roll it up tightly like a cigar, then slice into thin strips to form noodles.
- Transfer the sliced noodles to a bowl of cold water, gently swirling with your fingers to cool and separate them.
- Drain well and pat dry with a clean towel or paper towel.
- In a serving bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and red pepper flakes.
- Add the rice paper noodles to the bowl and toss gently until evenly coated in the sauce.
- Top with sesame seeds and sliced green onion for extra flavor and texture, if you’d like.
- Serve right away and enjoy!
Expert Tips
- Avoid oversoaking the rice paper sheets so they’ll maintain their chewy texture.
- If you’re a fan of garlic, consider sauteing it in oil before adding it to the mixture. This will help it release its natural oils and aroma and enrich the dish’s overall taste.
- Add some chili oil sauce or red chili pepper flakes to boost the dish’s spiciness if desired.
- Use chopsticks or tongs when mixing to help evenly distribute the sauce and prevent the noodles from tearing.
- Serve the dish immediately, as the noodles might become too soft if left to sit for too long.
- Add julienned vegetables like carrots, bell peppers, or herbs like basil and fresh cilantro for a flavor boost.
- These noodles go great with a little sauteed bok choy, crispy tofu, or pickled peppers.
Storing Leftover Rice Paper Noodles
The noodles and sauce can be stored separately in airtight containers or resealable plastic bags and then kept in the refrigerator. They’ll be good to eat for up to 4 days. Note that the noodles will harden a bit once kept in the fridge.
To reheat, add the noodles to a bowl of warm water or steam them briefly. Don’t leave them too long, as they might turn mushy.
More Delicious Rice Noodle Recipes
Instant Pot Sticky Maple Ginger Noodles
Butternut Squash Coconut Curry Noodle Soup
Rice Paper Noodles Recipe
Ingredients
- 8 rice paper sheets
- 2 tablespoons soy sauce use gluten-free if necessary
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon maple syrup
- 1 small garlic clove minced
- 1/8 teaspoon red chili flakes
- 1 teaspoon toasted sesame seeds optional, for garnish
- 1 green onion sliced thinly, optional, for garnish
Instructions
- Fill a large bowl with lukewarm water. Submerge one rice paper sheet at a time for 10-15 seconds until soft (but not too soft to handle!)
- Transfer the softened sheet to a cutting board. Roll it up tightly like a cigar and then slice into thin strips to create noodles.
- Dunk the sliced noodles in a separate bowl of cold water to cool and separate them. Swirl gently with your fingers to prevent sticking.
- Drain the noodles and pat them dry with a clean towel or paper towels.
- In your serving bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and red pepper flakes.
- Place the rice paper noodles into the bowl and then toss gently to coat the noodles evenly in the sauce.
- Sprinkle sesame seeds and sliced green onion on top for extra flavor and texture, if desired.
- Serve immediately and enjoy!