Turn Rice Paper into Noodles?! You Have to Try This!

Ingredients

• 10 sheets Rice Paper Sheets (large sheets; can use 15 small sheets instead)
• 3 Tbsp Cooking Oil (neutral oil such as canola or vegetable)
• 2 stalks Green Onions (sliced; reserve half for garnish)
• 2 cloves Garlic (grated)
• 1 Tbsp Granulated Sugar
• 1.5 Tbsp Oyster Sauce (or soy sauce for a lighter flavor)
• 1 Tbsp Gochujang
• 1 Tbsp Peanut Butter (smooth)
• 1 Tbsp Sesame Seeds (toasted if possible)
• 1 tbsp Cilantro (optional, chopped for garnish)

Instructions

1. Soak Rice Paper Sheets

   Place 10 large rice paper sheets (or 15 small) in a shallow bowl of room‑temperature water and let them sit for about 10 seconds, just until they become pliable.

   Time: PT10S

2. Cut Into Noodle Strips

   Stack the softened sheets together and cut them into wide strips using kitchen scissors or a sharp knife.

   Time: PT1M

3. Prep Sauce Ingredients

   Slice 2 green onions (reserve half for garnish), grate 2 garlic cloves, and measure out sugar, oyster (or soy) sauce, gochujang, peanut butter, and sesame seeds.

   Time: PT2M

4. Heat Cooking Oil

   Heat 3 Tbsp of neutral cooking oil in a skillet over medium heat until shimmering.

   Time: PT1M

   Temperature: Medium

5. Make the Sauce

   Add the chopped green onions, grated garlic, sugar, oyster (or soy) sauce, gochujang, peanut butter, and sesame seeds to the hot oil all at once. Stir vigorously for about 30 seconds until a glossy, well‑combined sauce forms.

   Time: PT1M

6. Drain the Noodles

   Using a strainer, lift the soaked rice‑paper noodles from the water, letting excess water drip off.

   Time: PT30S

7. Toss and Finish

   Transfer the drained noodles to a serving bowl, pour the hot sauce over them, add optional cilantro or parsley, and toss gently until every strand is evenly coated.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g