Skip to main content

Rice Paper Noodles in Easy Chili Oil Sauce

Chewy, stretchy, translucent, and bouncy rice noodles doused in a spicy, aromatic, savory, and umami chili oil sauce, this addicting treat is naturally vegan and gluten-free, and the best part? You can make it literally in under five minutes! And if you happen to already have chili oil on hand, all you need is a BOWL and WARM WATER, that's it, I'm taking no cook to a whole new level.

This super easy and lazy method is for when you crave chili oil noodles but don't have either chili oil or noodles - I'm sure we've all been there. Turning rice paper into noodles was such an "intuitive" invention, it happened during the first covid outbreak when everywhere was on lockdown and all the grocery stores looked like they had just been robbed clean.

So one night, I was feeling peckish and wanted some comfort food, however, at the same time, I did not want to cook, like I didn't even wanna turn on the stove and wait for the water to boil to make myself a bowl of ramen noodles lol. And I was looking at my pantry and I grabbed the rice papers, I know they turn super soft with just a bit of warm water, so I cut them into strips like cutting construction paper, then poured hot water onto them, and boom! I got myself a bowl of rice noodles without even turning on the stove.

But of course, my first attempt had some problems, the dry rice paper strips tend to clump together when you pour water on them all together as they begin to soften. So with a few tweaks and adjustments, this fail-safe method is born! Within mere minutes you'll have a bowl of thick, chewy, bouncy rice noodles that WILL NOT stick or clump together while all you need to do remains just soaking, no boil water, no microwave, nothing else!

I even made the chili oil in the same bowl as well. If you already have chili oil at hand feel free to skip this step and just use that. I also made another super lazy and quick chili oil noodles recipe using wonton skins! Check out the linked recipe here. Watch the video below to follow the simple steps.


*this is a single-serving amount, multiple the measurements if making for more people

9 piece of rice paper

1 scallion, chopped

3 garlic cloves, minced

4-5 Chinese dry red chili pepper, chopped

1 teaspoon Sichuan peppercorn, crushed

1/2 tablespoon gochugaru

1/2 teaspoon brown sugar

1/4 teaspoon Chinese five spice

1/2 teaspoon white sesame

1/3 cup canola oil or other high smoke point oil

1 star anise

1 bay leaf

1/2 teaspoon salt

1 1/2 tablespoon soy sauce or tamari

1 tablespoon coconut amino

1/2 tablespoon rice vinegar

Optional -

Cilantro and peanuts for topping


- Prepare a wide bowl filled with warm water, stack 3 pieces of rice paper together, soak them together in the water for about 20 seconds, try to press them together and push out the air bubbles in between as much as you can;

- Transfer the soaked rice papers onto a wet working surface, make sure to lay it down flat with no corner or edge folded, and continue to push out the air bubbles in between layers, then slice into 1 inch wide (or your preferred width) strips with a sharp knife;

- Pick up each strip and transfer it back into the bowl and let it soak for another 2 minutes or so, or until they're soft enough to your liking, do the same with all the strips;

- Repeat this process with the rest of the rice paper, work 3 pieces at a time, or use more if you want the noodles to be even thicker;

- Transfer all the soaked and soft rice noodles to a bowl;

- To make the chili oil, chop the Chinese dry red pepper, do not substitute it with chili flakes! Those are usually Italian style and already toasted, they'd result in a dark, unpleasant, and burnt-tasting oil;

- Crush and ground the Sichuan peppercorns with your mortar and pestle, or whatever heavy tools you have, these are what will give the sauce the numbing feeling;

- Add the scallion, garlic, chopped dry chili pepper, grounded peppercorn, gochugaru, Chinese five spice, brown sugar, sesame, soy sauce, coconut amino, and rice vinegar onto the noodles;

- In a small pan, heat the oil, star anise, bay leaf, and salt together for a few minutes until the oil is hot, if you dip a wet chopstick tip in there and the oil sizzles, then it's ready, take out the star anise and bay leaf;

- Pour the hot oil over all the spices on top of the noodles carefully, enjoy the sizzle and aroma!

- When the sizzling stops, stir to combine the noodles and the sauce, top with chopped cilantro and peanuts, and serve immediately.

Popular posts from this blog

Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Turn cauliflower into your next holiday centerpiece dish! This whole roasted cauliflower is super easy to make yet packed with layers of different textures and flavors, high in plant protein, and gluten-free! Cauliflower is literally magic, they can be turned into just about anything and have! This is a dish that fully celebrates cauliflower and compliments it with many different elements and flavors. It's very low-fuss and easy to make and it's so festive-looking it can be a wow factor at any holiday gathering. The cauliflower is blanched first then roasted with a turmeric-based seasoning till golden and slightly charred, served with crispy chickpeas, which are cooked at the same time with the cauliflower, on a bed of creamy fluffy whipped tofu feta and finally drizzled with tahini and chimichurri sauce. You can also add roasted baby carrots, or potatoes, or green beans on the side of this dish! Let the festivities begin ^^ INGREDIENTS: 1 head cauliflower 1/4 cup olive oil 2 t

Rice Paper Sushi Rolls with Teriyaki Tofu and Veggies

When crispy rice paper rolls and sushi rolls have a baby - then we have something that has the best of both worlds. These rice paper sushi rolls are a perfect combination of earth and ocean, crispy chewy rice paper brings the aroma of the earth, seaweed brings the taste of the ocean, then filled with umami teriyaki tofu, homemade vegan mayo, and fresh veggies. If you ever feel "bored" with your food or cooking, try combining a few things you love and creating something new! These rolls are the kind of magic where 1 plus 1 is greater than 2! They are naturally gluten-free, very well balanced in nutrition with loads protein, carbs, vitamins, and fiber... packed full of flavors and layers of texture. When it comes to rice paper, a very common complaint is "why is my rice paper roll soggy/not crispy/leaking". Well rice paper is a wonderfully versatile ingredient to work with and once you get the hang of it it's super easy to get that golden crispy crust every single

Vegan Napa Cabbage Rolls with Tofu Stuffings

These napa cabbage rolls are almost like vegan dumplings but without having to make any dough. The stuffings are hearty, savory, and "meaty", wrapped in sweet and juicy napa cabbage leaves that are pan-seared to give them a little golden color and charred flavor, and finally dressed in a shiny, umami, garlicky sauce. Cabbage rolls are widely loved in many parts of the world - Central, Northern, Eastern, and Southeastern Europe and much of Asia, as well as parts of North Africa. But of course, they're made differently from region to region. In China, in particular, cabbage rolls are usually made with napa cabbage, as opposed to cannonball cabbage, commonly known as green cabbage. They're then stuffed with minced pork and vegetables and finished by steaming or pan-fring. To make a vegan version, I used tofu, brown rice, shiitake mushrooms, carrot, and scallions but the combination is highly adaptable. This is a perfect chance to use up any scraps of veggies in your fri

Vegan Okonomiyaki (Japanese Savory Pancake with Veggies)

My absolute favorite Japanese street food, EVER!  Okonomiyaki is like a big savory pancake that is thick, a bit chewy, fluffy and soft on the inside and golden crispy on the outside, topped off with a generous amount of umami and sweet sauce and mayo. Okonomiyaki is a Japanese savory pancake made of vegetables, sometimes meat and seafood, in a wheat flour batter. It's as adaptable as an omelet, if not more, as the word  okonomi  literally means "how you like" or "what you like".You can pretty much stuff it with whatever ingredients you prefer but for this vegan version, I used a variety of vegetables. This is also a great fridge clearing recipe to use up all the scraps of veggies you have on your hand. For the batter, the traditional okonomiyaki recipe calls for grated nagaimo to add fluffiness to the texture. Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. However, it's not easy to find

Chinese Cucumber Salad - Suo Yi Cucumber

The most fabulous way to cut and present cucumber, ever! This cucumber salad is made of ONE SINGLE cucumber, sliced into a spring shape and dressed in a sweet, sour, and umami sauce, and finally topped with some aromatic and spicy chili oil. Let's please call this dish by its proper name - Suo Yi cucumber, or Suo Yi Huang Gua 蓑衣黄瓜. Suo Yi, refers to the traditional Chinese raincoat made of overlapping layers of straw and sometimes leaves, think a Hawaiian grass skirt but for the whole body. And the "scales" of the cucumber created by a special slicing technique and stretching resemble the layers of straws in Suo Yi, hence the name. And this special way of slicing is not just for presentation's sake! Because of all the incredibly thin, translucent, and flexible slices that this method creates, the seemingly ordinary cucumber is transformed into a form of magic and art! The texture is crunchy yet tender, every single thin "scale" of the cucumber picks up the s

Pan Fried Crispy Rice Paper Dumplings with Vegan Fillings

Happy year of the tiger! Dumplings are a must for me on the Chinese New Year, or Lunar New Year and these rice dumplings are the ultimate lazy and easy version. They're stuffed with a savory and "meaty" tofu veggie filling and then pan-fried till golden crispy. And to make the experience even more satisfying, serve them with some sizzling scallion chili oil! Rice papers are such a perfect "cheat" to make easy dumplings. No need to mix flour, knead the dough, then roll out the wrappers, simply dip rice papers in some warm water, cut them into shapes, and start wrapping. The texture is more like the "crystal dumplings" you would get at a dim sum restaurant - the skins would be translucent and chewy and if pan-fried, super crispy! For the fillings, I used a mixture of tofu and vegetables but this is highly adaptable! You can use up any scraps of veggies in your fridge and use any protein base you like - tofu, mashed lentils, or even crumbled tempeh. And i

Vegan Tofu Salmon Rice Bowl with Homemade Vegan Mayo

This mind-blowing tofu "salmon bowl" is my favorite lunch bowl ever and I myself make it at least once a week. Perfectly seasoned and slightly charred tofu "salmon", broken apart and mixed into a bowl of steamy rice, topped with sweet chili sauce and creamy homemade vegan kewpie mayo, and finally all wrapped in a piece of crispy seaweed - it's land and ocean, nutrition and flavor, all in one bite. You might know this bowl as an internet "trend" but for me and I believe many other Eastern Asian kids, it's a childhood memory. I grew up in a coastal city right on the beach and crispy seaweed is a snack our household always had in abundance, they're just so delicious, available, cheap, and actually healthy. And before anyone even had to teach me, I started using crispy seaweed to pick up steamed rice, I’d even skip the chopsticks and just use my fingers to pinch up the rice and whatever I mixed in it for that meal with the seaweed. I love the feeli

Miso Glazed Eggplants - Umami and Addicting

These miso eggplants are seared, glazed, and finally baked to perfection. They're literally bursting with umami, juicy, savory, tenderer than a baby's cheek, and just melt in your mouth. They're definitely a rice-killer - meaning so much rice is gonna be devoured up with this flavorful and addicting dish. But they're also lovely just on their own. Eggplant is one of my absolute favorite vegetables growing up, even during my fussy eating teenager years I never ever turned my back on eggplants. And rightfully so. They have such an amazing texture plus a unique aroma. Scoring the eggplant really helps release the yummy potential of them, the texture will get cooked tender and soft easier and the scored patterns will soak up the sauce and glaze all the way from top to the skin. And if being downright delicious is not enough, eggplant is also a very humble and easy ingredient to use, I can't even imagine how eggplants can ever go wrong. When I was little, sometimes my mo

Easy Vegan Kewpie Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, velvety, and tastes super similar to Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any oil or raw eggs and takes mere minutes to make! To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... ugh... However, I did like its rich, creamy texture, especially the Japanese Kewpie mayo, which could add a nice flair in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems. The most important ingredient in this is extra-firm silken tofu. Yes, silken tofu can come in many different firmness too! For this specific recipe, I recommend the type of silken tofu that comes in paper cartons, not in a plastic tray with water. However, if you can't find extra-firm silken tofu you can try the regular type, different brands would have different water content in it. If it

Vegan BBQ Pulled Lion's Mane Mushroom Tacos

I'm gonna go out on a limb here and say I've just cooked the best vegan pulled pork alternative! Yes, better than jackfruit! Actually a lot better. These BBQ pulled Lion's Mane mushroom tacos are just pockets of bursting flavors, smoky, savory, a little touch of spicy, and unbelievably "meaty". Jackfruit is a fine choice for vegan pulled "pork" but I've always found they have a natural tartness that goes against what you'd want in a taco or a burrito, also the texture of jackfruit is a little bit on the crumbly side and not stringy enough. On the other side, Lion's Mane mushroom was just a dream! They are so velvety tender, pull apart like a dream and so moist and stringy! Also they soak up sauces and flavors like a sponge! I also made the taco "meat" out of lentils and onions to give the tacos more structure and protein. Like how Lion's Mane is a perfect alternative for "pulled meat", lentils are perfect for the mince