These spicy RICE PAPER chili noodles are INSANE!

Ingredients

• 4 pieces Rice Paper Sheets (8‑inch sheets; broken pieces are fine)
• 200 g Wheat Noodles (thin egg or ramen noodles; any quick‑cooking noodle works)
• 2 tbsp Chili Garlic Sauce (store‑bought sriracha or homemade chili garlic paste)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Rice Vinegar (adds brightness)
• 1 tsp Granulated Sugar (balances acidity)
• 2 cloves Garlic (minced)
• 2 stalks Green Onions (thinly sliced for garnish)
• 1 tbsp Crushed Peanuts (optional garnish, adds crunch)
• 1 tbsp Fresh Cilantro (optional garnish)

Instructions

1. Prepare the Chili Sauce

   In a small bowl whisk together chili garlic sauce, soy sauce, sesame oil, rice vinegar, sugar, and minced garlic until smooth.

   Time: PT5M

2. Soak the Rice Paper

   Fill a large mixing bowl with warm water (about 90°F). Submerge each rice‑paper sheet for 10‑15 seconds until just pliable, then lay flat on a clean surface and cut into 2‑inch strips.

   Time: PT2M

3. Cook the Noodles

   Bring a pot of water to a rolling boil, add the wheat noodles and cook according to package directions (usually 3‑4 minutes). Drain in a colander and rinse briefly under cold water to stop cooking.

   Time: PT5M

   Temperature: 100°C

4. Stir‑Fry Noodles and Rice Paper

   Heat a splash of neutral oil in a wok over medium‑high heat. Add the cooked noodles and rice‑paper strips, tossing quickly for 1‑2 minutes just to warm through. Pour the prepared sauce over the mixture, add a tablespoon of reserved noodle water if needed, and toss until everything is evenly coated.

   Time: PT3M

   Temperature: 180°C

5. Plate and Garnish

   Divide the noodle‑rice‑paper mixture between two serving bowls. Sprinkle with sliced green onions, crushed peanuts, and fresh cilantro if using.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

70g

Fat

12g

Fiber

3g