Description
This Spicy Szechuan Rice Paper Noodles recipe features tender rice noodles combined with softened rice paper strips, tossed in a fragrant, spicy Szechuan sauce made with chili paste, Szechuan peppercorns, garlic, ginger, and a savory soy-based glaze. Garnished with fresh green onions, cilantro, and crunchy peanuts, this dish offers a delightful balance of heat, tanginess, and texture perfect for a flavorful Asian-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 cups rice paper sheets
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 cup water (for sauce)
Sauce and Seasonings
- 1 tablespoon Szechuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons chili paste
- 1 tablespoon chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
Garnishes
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
Instructions
- Soften Rice Paper: Soak the rice paper sheets in warm water for about 10-15 seconds until they become soft and pliable.
- Drain Rice Paper: Carefully drain the softened rice paper sheets and lay them on a clean kitchen towel to absorb any excess water, preventing sogginess.
- Cook Rice Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, typically 4-6 minutes until tender but firm.
- Rinse Noodles: Drain the cooked noodles and rinse under cold running water to stop the cooking process and remove excess starch.
- Set Aside Noodles: Place the cooled noodles into a bowl and set aside while you prepare the sauce.
- Heat Oils: In a large pan or wok, heat the vegetable oil and sesame oil over medium heat to prepare for sautéing the aromatics and spices.
- Sauté Szechuan Peppercorns: Add the Szechuan peppercorns to the hot oil and sauté for 1-2 minutes to extract their fragrant aroma.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant and flavorful.
- Incorporate Chili: Mix in the chili paste and chili oil, and cook for another 2 minutes to meld the spicy flavors.
- Add Sauces: Pour in the soy sauce, rice vinegar, and sugar, stirring well to combine all the sauce ingredients.
- Simmer Sauce: Add 1/2 cup water and bring the mixture to a gentle simmer to integrate all flavors.
- Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with a tablespoon of water until smooth.
- Thicken Sauce: Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.
- Add Noodles: Transfer the cooked rice noodles into the pan and toss to coat them evenly with the thickened spicy sauce.
- Slice Rice Paper: Cut the softened rice paper sheets into thin strips and add them to the pan with the noodles.
- Toss Together: Continue tossing the noodles and rice paper strips for 2-3 minutes so everything is evenly coated and heated through.
- Add Garnishes: Remove the pan from heat and stir in the chopped green onions, cilantro, and peanuts to add freshness and crunch.
- Serve: Serve the spicy Szechuan rice paper noodles hot, optionally garnished with extra cilantro and peanuts for added flavor and texture.
Notes
- Be careful not to soak the rice paper sheets too long to avoid them becoming overly soggy and difficult to work with.
- Adjust chili paste and chili oil quantities to your preferred spice level.
- Use fresh peanuts for a better crunch; you can toast them lightly for extra flavor.
- For a vegan version, ensure the chili paste and soy sauce used are free of animal products.
- This dish is best enjoyed immediately but can be refrigerated and gently reheated.
