Rice paper noodles recipe
Chewy rice paper noodles made with gluten-free rice paper sheets are a simple no-cook dish-water, oil, and rice wrappers - just add your favorite sauce and serve!
Servings: 1 serving
Ingredients
Sauce:
- 1 tbsp coconut aminos
- 1 tsp rice vinegar
- 1 tsp aged balsamic vinegar
- 0.1 oz. garlic clove grated, 2 small cloves
Rice paper noodles:
- Drizzle avocado oil or light olive oil
- 6 sbeets rice paper sheets 8.5-inch diameter( 21.5cm) round shape, divided
- 1 bulb scallion chopped
- 1 tsp toasted sesame oil
- Sprinklle Toasted white sesame seeds
- 1 whole Thai red chili pepper sliced, or 2 small pinches gochugaru flakes, optional
Instructions
- In a small bowl, combine the sauce ingredients from coconut aminos to garlic. Lightly grease a large chopping board with oil.
- Find a large bowl that’s wide enough to soak the rice paper sheets and fill it wiith room temperature water. Stack 3 rice paper sheets together and dip them into the water for 10 seconds, lightly press to adhere. As soon as you see the rice sheets turn into translucent color, remove them from the water. The rice paper sheets will seem firm at first but they will continue to soften as you slice.
- Immediately place the soaked rice sheets onto the greased chopping board and use the oil on the board to grease both sides of the rice sheets. This will prevent the rice paper from sticking to each other so don’t skip this step.
- Cut the rice paper into 6 pieces of wide noodles - slice it in half from the middle, then divide each half into 3 stips.
- Place the noodles pice-by-pice into a medium serving bowl. Repeat the process to prepare the second batch.
- To serve, add scallions, toasted sesame oil, sesame seeds, and red chili pepper, if using. Pour-in the sauce and toss to combine. Serve right away at room temperature.
Video
Notes
- If using soy sauce, start with ½ tbsp soy sauce mixed with 1 tsp coconut brown sugar.
- Please do not oversoak the rice paper sheets, they will continue to soften after dipping in the water.
- Grease the cutting board with either olive oil or avocado oil so that the noodles won’t stick to the cutting board and they are less likely to stick to each other.
- This recipe is very versatile. Feel free to experiment and use your own favorite dressings/sauces.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg