Gochujang Chili Oil Rice Paper Noodles Recipe

Introduction

If you’re craving a quick and unique noodle dish, these Gochujang Chili Oil Rice Paper Noodles are a perfect choice. The chewy texture of rice paper transforms into noodles coated with a spicy, savory gochujang chili oil sauce that’s irresistibly flavorful. Ready in minutes, this dish makes a great fast lunch or dinner.

Ingredients

• 2-3 Tbsp avocado oil
• 1/2 Tbsp red chili flakes
• 1 small clove garlic (minced)
• 1 Tbsp green onions (chopped)
• 1 Tbsp sesame seeds
• 1 tsp sugar
• 1 Tbsp gochujang
• 2 Tbsp soy sauce
• 3 Tbsp warm water or chicken broth
• Pinch of salt (adjust to taste)
• 8 sheets rice paper
• Cilantro (chopped, for garnish)

Instructions

1. Step 1: Dip 2 pieces of rice paper (or 3 for thicker noodles) in warm water. Stack them evenly and place on a cutting board to rehydrate until soft. Brush both sides of the stacked rice paper lightly with avocado oil to prevent sticking, then cut into 1-inch-wide noodles. Transfer noodles to a bowl of cold water to keep hydrated. Repeat with remaining rice paper.
2. Step 2: In a bowl, combine red chili flakes, minced garlic, chopped green onions, sesame seeds, sugar, and gochujang. Set aside.
3. Step 3: Heat 2-3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering but not smoking. Carefully pour the hot oil over the spice mixture; it should sizzle and release a fragrant aroma. Stir in soy sauce, warm water or chicken broth, and a pinch of salt. Mix well.
4. Step 4: Drain the rice paper noodles and add them to the sauce bowl. Toss thoroughly to coat all noodles evenly. Taste and adjust seasoning if needed.
5. Step 5: Garnish with chopped cilantro and serve immediately. Enjoy your flavorful, spicy noodles!

Tips & Variations

• Brush rice paper with oil before slicing to prevent the noodles from sticking together.
• Adjust the heat by reducing or increasing the amount of chili flakes and gochujang to suit your taste.
• For added texture, top with crispy shallots, crushed peanuts, or a soft-boiled egg.

Storage

These noodles are best enjoyed fresh, as they tend to become sticky when stored. If you have leftovers, keep them in an airtight container in the refrigerator for up to one day. To refresh, gently toss the noodles with a bit of warm water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of avocado oil?

Yes, you can substitute avocado oil with another neutral oil with a high smoke point, such as vegetable or canola oil, but avocado oil adds a pleasant, mild flavor that complements the dish well.

Are rice paper noodles gluten-free?

Yes, rice paper is made from rice and water, making it naturally gluten-free and a great alternative for those avoiding gluten.

Gochujang Chili Oil Rice Paper Noodles Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

Gochujang Chili Oil Rice Paper Noodles are a quick, flavorful, and unique noodle dish where chewy rice paper noodles are coated in a spicy and savory gochujang chili oil sauce. This gluten-free recipe is easy to make, packed with bold umami flavors, and ready in just minutes, perfect for a fast lunch or dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Rice Paper Noodles

• 8 sheets rice paper
• 2–3 Tbsp avocado oil (for brushing and chili oil)

Gochujang Chili Oil Sauce

• 1/2 Tbsp red chili flakes
• 1 small clove garlic, minced
• 1 Tbsp green onions, chopped
• 1 Tbsp sesame seeds
• 1 tsp sugar
• 1 Tbsp gochujang (Korean fermented chili paste)
• 2 Tbsp soy sauce
• 3 Tbsp warm water or chicken broth
• Pinch of salt (adjust to taste)

Garnish

• Cilantro, chopped

Instructions

1. Prep the Rice Paper Noodles: Dip 2-3 pieces of rice paper in warm water until they soften. Stack them evenly and place on a cutting board. Brush both sides with avocado oil to prevent sticking, then cut into 1-inch wide noodles. Transfer the sliced noodles to a bowl of cold water to keep hydrated. Repeat with remaining rice paper sheets.
2. Make the Chili Oil Sauce: Combine red chili flakes, minced garlic, chopped green onions, sesame seeds, sugar, and gochujang in a heatproof bowl. Heat avocado oil in a small pan over medium-high heat until shimmering, then carefully pour the hot oil over the mixture. It will sizzle and release a wonderful aroma. Stir in soy sauce, warm water or broth, and salt, mixing well.
3. Toss Noodles with Sauce: Drain the rice paper noodles from cold water and add them to the chili oil sauce bowl. Toss thoroughly to coat each noodle strand evenly. Taste and adjust seasoning if necessary.
4. Garnish and Serve: Top the noodles with chopped cilantro for a fresh herby contrast. Serve immediately and enjoy your spicy, chewy rice paper noodles.

Notes

• Brush rice paper with oil to prevent noodles from sticking together.
• Adjust the chili flakes and gochujang quantities to customize spice level.
• Try adding toppings like crispy shallots, crushed peanuts, or a soft-boiled egg for added texture.
• Store leftovers in an airtight container for up to 1 day; refresh with warm water before eating.

Keywords: Gochujang chili oil, rice paper noodles, spicy noodles, gluten free noodles, Korean chili paste, easy noodle recipe