Rice Paper Noodle with Chili Oil

Discover a fusion of Rice Paper Noodle tossed in Chili Oil! where tender chewy rice paper noodles meet a chili oil sauce, infused with aromatic spices and savory delights. It’s also gluten-free, flavorful adventure awaits!

You can use your sauce to go with these delicious rice paper noodles or you can follow my recipe to make my fave rice paper noodles with homemade chili oil!

Overall, I have one question honestly, what can’t you make out of rice paper? Thank you to whoever invented this rice paper!

Rice paper noodles are a fast, simple, and economical dish that tastes surprisingly delicious! All you need is a bowl of water and a few rice paper sheets. There’s no need to even turn on the stove to create these rice sheet noodles! They’re soft and toothsome with every bite you take.

The Origin of Rice Paper

Rice paper, originating from Vietnam, is commonly found in the dried noodle aisle of local Asian grocery stores. Available in various shapes and sizes, the most prevalent form is a round sheet with a 22cm (8.5in) diameter. These rounds exhibit a woven, rattan-like pattern on the surface, often accompanied by a faint vinegary aroma.

How is Rice Paper Produced?

Traditionally crafted, rice paper involves grinding uncooked rice with water until it achieves a glue-like consistency. The resulting mixture is then spread onto a cloth stretched over a pot of boiling water, steaming for a few seconds to create a hot rice crepe. This crepe is subsequently transferred to a drying rack to solidify under the sun over a day.

Is Rice Paper Gluten-Free? Absolutely! Rice paper is inherently gluten-free, devoid of any gluten-containing ingredients.

What is Chili Oil Sauce?

Chili Oil Sauce, a delightful blend of garlicky, spicy, and tangy flavors, complements various noodle dishes perfectly. True to its name, it features chilis and oil, but it also incorporates garlic, soy sauce, black vinegar, and sugar to harmonize the spice levels and enhance its overall flavor.

Chili oil is a versatile condiment that can add depth and heat to a variety of dishes. You know there’s always a possibility of adding chili oil to your dish. Chili oil can you added to your favorite noodle bowls, whether they are ramen, udon, or rice noodles. Or, Incorporate chili oil into stir-fries for an extra layer of heat.

Moreover, try to make chili oil as a dipping sauce, Perfect for dumplings, spring rolls, or even grilled meats. Even chili oil pairs exceptionally well with leafy greens, avocados, and roasted nuts as salad dressing. Drizzle chili oil over scrambled eggs, omelets, or even a simple fried egg for a fiery breakfast option and any other possibility you can make with this chili oil.

This super easy and lazy method is for when you crave chili oil noodles but don’t have either chili oil or noodles – I’m sure we’ve all been there. chewy, stretchy, translucent, and bouncy rice noodles doused in a spicy, aromatic, savory, and umami chili oil sauce, creating a mouthwatering experience that’s perfect for spice enthusiasts. Let’s dive into the recipe and ingredients for making Rice Paper Noodles with Chili Oil

Ingredients of making Rice Paper Noodle with Chilli Oil

Chili oil

• Chilli Flakes; Adds heat and spice to the chili oil, giving the dish its signature fiery flavor. Feel free to adjust the chili flakes with your heat preference. If you want to make chili oil non-spicy, skip this part.
• Salt; Enhances the overall flavor
• Brown Sugar; Might seem a bit strange for some people to add sugar to a savory dish, but the addition of sugar enhances flavors, and provides a hint of sweetness, balancing the heat from the chili flakes.
• Mushroom Powder; Adds umami and depth of flavor to the dish.
• Star anise; Infuses a subtle licorice-like flavor, contributing to the complexity of the chili oil.
• Cinnamon powder; You need a pinch of cinnamon powder, which adds warmth and depth to the flavor profile.
• Cloves; Provide a warm and slightly pungent flavor to the chili oil.
• Cardamom pods;
• bay leaf; Impart a subtle herbal flavor to the chili oil.
• Dried shrimp; Introduces a savory and seafood-like umami flavor.
• Garlic; Adds a pungent and aromatic element to the chili oil. The classic flavor booster and mood enhancer
• Shallot;
• vegetable oil; Serves as the base for the chili oil, carrying and infusing the flavors of the spices and aromatics. The star of the show – it’s what makes the whole dish sizzle!
• Sesame oil; Enhances the overall aroma and imparts a nutty flavor to the chili oil
• Rice Vinegar; Provides a touch of acidity to the flavor.

Well, I know it is a lot of ingredients, and it might be a little challenging item in your area, However, I have a hack if you can’t find the ingredients for making chili oil, then just buy an instant chili oil one. I believe you should find it in Asian groceries.

Other

• Rice Paper; This is the main star for today’s recipe. The rice paper must be 22cm (8.5in) in diameter to make the long noodle shape. I use round rice paper, but you can also use rectangular ones.
•  Water;  will be used to dip and separate rice paper, just go with room temperature water, The warm water is needed to hydrate the rice paper for that noodle-like chewy texture.
• Sesame seeds; for garnish rice paper noodles
• Spring onion thinly sliced; Also known as scallions. They add a nice color with a touch of crisp and oniony flavor.
• Fishball; this is optional, feel free to change, swap, add, or omit the fishball. Just for complementary condiment pair perfectly with rice paper noodles.

How to Make Rice Paper Noodle with Chilli Oil

Making Chili Oil:

Begin by blending garlic, shallots, and dried shrimp with a little oil. Once blended, set this aromatic mixture aside.

Then, In a separate bowl, combine chili powder, salt, brown sugar, rice vinegar, and mushroom powder. Stir the ingredients until well combined.

Next, heat oil in a pan, then add star anise, cloves, cardamom, bay leaves, and powdered cinnamon. Allow the spices to infuse for a few minutes before removing them.

Next, add sesame oil and the mixture of chopped onions to the fragrant, spiced oil. Cook until the aroma fills the air and the mixture takes on a rich brown color.

Pour this infused oil mixture into the bowl of chili mixture, stirring until a harmonious combination is achieved.

Making Rice Paper Noodles:

Begin the noodle-making process by preparing a bowl of water. Dip each rice paper sheet into the water, placing them on a cutting board.

Then, Repeat this process until all the rice paper sheets are used, stacking them on top of each other for efficiency.

Next, with the stacked rice paper, cut them into noodle-like strips. Place the strips back into the water, allowing them to sit until the noodles separate from each other.

Here are some recommendations and tips for using rice paper;

• First, Lay the soaked wrapper flat on a lightly greased cutting board or work surface. This will prevent the rice wrapper from sticking to the surface and tearing apart. This method is great for making rice sheets into noodles.
• Second, Lightly moisten the work surface: If using it to make Vietnamese spring rolls (fresh spring rolls), lay the soaked wrapper flat on a slightly moistened work surface as you add the filling and roll.
• Third, If the rice paper sheet breaks apart, try double-wrapping with two overlapped sheets.

It’s okay, no need to perfect. I’ve tried too, and these rice paper noodles are sticky to each other. However, With some trial and error, you’ll get the hang of working with delicate rice papers. The results are worth it!

Assemble and Serve:

Moving on to assembly, place the rice paper noodles in a bowl. Drizzle them generously with the prepared chili oil and stir until the noodles are thoroughly coated.

To complete the dish, serve the chili oil-coated noodles with fish balls, sesame seeds, and a garnish of chopped green onions for a delightful and flavorful experience!

Recook this recipe!

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Look what you can do with rice paper;