Gochujang Chili Oil Rice Paper Noodles

Ingredients

• 8 sheets Rice Paper Sheets (standard 8‑inch sheets, gluten‑free)
• 2 cups Water (warm, for rehydrating rice paper)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 2 cloves Garlic (minced)
• 2 stalks Scallion (thinly sliced, white and green parts)
• 1 tbsp Sesame Seeds (toasted)
• 2 tbsp Gochujang (Korean Chili Paste) (sweet and spicy fermented paste)
• 1/4 cup Neutral Oil (vegetable or canola oil, for hot oil)

Instructions

1. Rehydrate Rice Paper

   Fill a large bowl with 2 cups of warm water. Submerge the rice paper sheets one at a time, letting each soften for about 10‑15 seconds until pliable but not mushy. Remove and place on a clean cutting board.

   Time: PT5M

2. Cut Into Noodle Strips

   Stack the softened sheets and cut them into 1‑inch wide strips, then into 4‑inch long noodle‑like pieces. Transfer the cut noodles to a colander to drain excess water.

   Time: PT5M

3. Prepare the Sauce

   In a medium bowl combine 1 tsp red chili flakes, minced garlic, sliced scallion, toasted sesame seeds, and 2 tbsp gochujang. Stir until a uniform paste forms.

   Time: PT5M

4. Heat the Oil

   Place 1/4 cup neutral oil in a medium saucepan over medium‑high heat. Heat until the oil shimmers, about 1‑2 minutes (approximately 350°F).

   Time: PT5M

   Temperature: 350°F

5. Combine Hot Oil with Sauce

   Carefully pour the hot oil into the gochujang paste while stirring vigorously to emulsify. The mixture will sizzle and become fragrant.

   Time: PT2M

6. Toss Noodles in Sauce

   Add the drained rice‑paper noodles to the bowl of hot chili oil sauce. Toss with tongs until every noodle strand is evenly coated.

   Time: PT3M

7. Plate and Serve

   Transfer the coated noodles to serving plates, garnish with extra sliced scallion and a sprinkle of toasted sesame seeds if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g