Name: Rice Paper Noodles
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 8 sheets rice paper (round or square); Warm water (for softening); 1 tablespoon sesame oil; 1 tablespoon soy sauce (or tamari for gluten-free); 1/2 teaspoon rice vinegar; 1/2 teaspoon maple syrup or honey (optional); 1 clove garlic, minced; 1/4 teaspoon grated ginger (optional); 1 scallion, sliced (for garnish); Sesame seeds (for garnish)

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Light, chewy, and naturally gluten-free, these rice paper noodles are a creative twist on traditional rice paper uses. Instead of wrapping them around fillings, I roll and slice them into noodle-like strips that are perfect for stir-fries, bowls, or even a quick toss with a flavorful sauce. They’re fun to make, super quick, and a great alternative for anyone avoiding wheat-based noodles.

Rice Paper Noodles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preparing a clean surface and filling a bowl with warm water.

Then I dip one sheet of rice paper into the water for about 10–15 seconds—just until it's soft and pliable but not too mushy.

Once softened, I lay the sheet flat. If it’s round, I fold the sides in and roll it up like a cigar. If it’s square, I just roll it tightly from one end.

I repeat this process with all 8 sheets, creating slim rolls.

I let the rolls sit on a plate for 5–10 minutes so they can firm up.

After that, I slice each roll into thin strips to make my “noodles.”

In a small bowl, I mix the sesame oil, soy sauce, rice vinegar, maple syrup, garlic, and ginger.

I gently toss the rice paper noodles with this sauce, making sure they’re coated evenly.

Finally, I top them with sliced scallions and sesame seeds for extra flavor and a bit of crunch.

Servings and timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 120 kcal per serving

Variations

I sometimes add a splash of chili oil or a sprinkle of red pepper flakes when I want a bit of heat.

For a peanut twist, I swap the sesame oil and soy sauce for a quick peanut sauce.

I’ve also mixed in julienned veggies like carrots or cucumbers for added crunch and freshness.

To bulk it up, I like adding tofu or edamame for some plant-based protein.

For a completely oil-free version, I skip the sesame oil and increase the vinegar and maple syrup for flavor balance.

Storage/Reheating

These rice paper noodles are best enjoyed fresh, as they tend to stick together when stored. However, if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. To freshen them up, I drizzle in a bit of extra sauce or a splash of warm water and gently toss them to separate.

FAQs

How do I keep the rice paper noodles from sticking together?

I make sure to toss them in the sauce right after slicing. The oil in the dressing helps prevent them from clumping. If I’m storing them, I might separate layers with parchment paper.

Can I use flavored rice paper?

Yes, but I prefer plain rice paper for this recipe since the sauce brings most of the flavor. If I use flavored rice paper, I make sure it complements the dressing ingredients.

Are these noodles suitable for stir-frying?

They’re delicate, but yes—I’ve gently stir-fried them with veggies and tofu. I just handle them carefully and avoid high heat for too long to prevent tearing.

Can I make this ahead of time?

I usually don’t recommend making them too far in advance, as the noodles get sticky. But I’ve prepped the rolls ahead and sliced them just before serving with great results.

What dipping sauces go well with these noodles?

Besides the soy-sesame dressing, I love dipping them in peanut sauce, hoisin-lime, or even a spicy chili garlic sauce for something bold.

Conclusion

These rice paper noodles are one of my favorite quick recipes when I want something light, gluten-free, and versatile. They’re easy to make, fun to customize, and pair beautifully with all kinds of toppings and sauces. Whether I toss them with a simple dressing or load them up with veggies and protein, they always hit the spot.

Recipe:

Rice Paper Noodles

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Author: Cheryl
Total Time: 10 minutes
Yield: 2 servings
Diet: Vegan

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Description

These light, chewy, gluten-free rice paper noodles are made by rolling and slicing softened rice paper sheets into noodle-like strips. Quick and fun to prepare, they soak up flavorful sauces beautifully and are perfect for a fast vegan meal or light side dish.

Instructions

Prepare a clean surface and fill a bowl with warm water.
Dip one sheet of rice paper into the water for about 10–15 seconds until soft and pliable but not mushy.
Lay the softened sheet flat. If round, fold in the sides and roll like a cigar; if square, roll tightly from one end.
Repeat with all 8 sheets to create slim rolls.
Let the rolls rest on a plate for 5–10 minutes to firm up.
Slice each roll into thin strips to form noodles.
In a small bowl, mix sesame oil, soy sauce, rice vinegar, maple syrup (if using), garlic, and ginger.
Gently toss the rice paper noodles with the sauce until evenly coated.
Top with sliced scallions and sesame seeds before serving.