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.
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)
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.
Notes
Best enjoyed fresh, as noodles may stick together after storing.
For heat, add chili oil or red pepper flakes.
Swap the sauce for peanut dressing for a flavor twist.
Include julienned vegetables like carrots or cucumber for added crunch.
Add tofu or edamame to make it more filling.
For an oil-free version, omit sesame oil and adjust vinegar and syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
