Description
This Spicy Szechuan Rice Paper Noodles recipe features delicate rice noodles and softened rice paper strips tossed in a bold, fragrant Szechuan peppercorn and chili-infused sauce. Enhanced with garlic, ginger, soy sauce, and chili oil, and finished with fresh green onions, cilantro, and crunchy peanuts, this dish offers a perfect balance of heat, tang, and texture, ideal for lovers of flavorful Asian-inspired meals.
Ingredients
Scale
Rice Paper and Noodles
- 2 cups rice paper sheets
- 200 grams rice noodles
Oils and Sauces
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
Spices and Flavorings
- 1 tablespoon sugar
- 1 tablespoon Szechuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons chili paste
Additional Ingredients
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Soften Rice Paper: Soak the rice paper sheets in warm water for about 10-15 seconds until they soften, then drain and place them on a clean kitchen towel to absorb excess water.
- Cook Rice Noodles: Bring a large pot of water to a boil, add the rice noodles, and cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to stop cooking, then set aside.
- Prepare Aromatic Oil: Heat vegetable oil and sesame oil in a large pan or wok over medium heat. Add Szechuan peppercorns and sauté for 1-2 minutes to release fragrance.
- Sauté Aromatics: Add minced garlic and ginger to the pan and cook for another 2 minutes until fragrant.
- Add Chili Flavors: Stir in chili paste and chili oil, cooking for 2 more minutes to meld the flavors.
- Create Sauce: Pour in soy sauce, rice vinegar, and sugar; stir to combine. Then add 1/2 cup water and bring the mixture to a simmer.
- Thicken Sauce: Mix cornstarch with a tablespoon of water to form a slurry. Slowly add it to the simmering sauce while stirring continuously until thickened.
- Combine Noodles and Rice Paper: Add the cooked rice noodles to the pan and toss to coat evenly with the sauce. Slice the softened rice paper sheets into thin strips and mix them in.
- Final Toss: Continue tossing the noodles and rice paper strips in the sauce for 2-3 minutes to ensure even coating.
- Finish and Serve: Remove from heat and stir in chopped green onions, cilantro, and peanuts. Serve hot, garnished with extra cilantro and peanuts if desired.
Notes
- Rice paper softens very quickly; avoid soaking too long to prevent tearing.
- Adjust chili paste and chili oil amounts to control spiciness.
- Use fresh cilantro and green onions for best flavor and crunch.
- Roast peanuts beforehand for a deeper nutty flavor if preferred.
- Ensure to rinse rice noodles after cooking to prevent sticking.
- For vegan version, confirm chili paste and chili oil contain no animal products.
