Description
This Spicy Szechuan Rice Paper Noodles recipe combines tender rice noodles and softened rice paper strips tossed in a vibrant, fragrant Szechuan peppercorn and chili sauce. The dish is infused with garlic, ginger, and a balance of savory soy sauce, tangy rice vinegar, and a hint of sweetness. Finished with crunchy peanuts and fresh herbs, this stir-fried noodle dish delivers authentic bold flavors with a satisfying texture perfect for a quick and flavorful meal.
Ingredients
Scale
Main Ingredients
- 2 cups rice paper sheets
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon Szechuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons chili paste
- 1 tablespoon chili oil
- 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 Sheets: Soak the rice paper sheets in warm water for about 10-15 seconds until they soften, allowing them to become pliable for slicing and mixing.
- Drain and Dry Rice Paper: Drain the softened rice paper sheets and lay them on a clean kitchen towel to absorb any excess water, preventing sogginess in the final dish.
- Cook Rice Noodles: In a large pot, bring water to a boil and add the rice noodles. Cook according to package instructions, typically 4-6 minutes, until tender but not mushy.
- Rinse Noodles: Drain the noodles and rinse under cold water to halt the cooking process and prevent sticking, then set aside in a bowl.
- Heat Oils and Toast Peppercorns: Heat vegetable oil and sesame oil together in a large pan or wok over medium heat. Add Szechuan peppercorns and sauté for 1-2 minutes, releasing their aromatic fragrance into the oil.
- Sauté Aromatics: Add minced garlic and ginger to the pan, cooking for an additional 2 minutes until fragrant and golden to enhance flavor depth.
- Add Chili Flavors: Stir in chili paste and chili oil, cooking for 2 more minutes to meld spicy and savory notes thoroughly.
- Add Sauces and Sweetener: Pour in soy sauce, rice vinegar, and sugar, stirring well to create a balanced and flavorful sauce base.
- Simmer Sauce: Add 1/2 cup water and bring the mixture to a simmer to combine the flavors uniformly.
- Prepare Cornstarch Slurry: In a small bowl, mix cornstarch with a tablespoon of water to create a smooth slurry for thickening the sauce.
- Thicken Sauce: Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously until the sauce thickens to a glossy consistency.
- Toss Noodles in Sauce: Add the cooked rice noodles to the pan and toss thoroughly to coat them evenly with the thickened spicy sauce.
- Prepare Rice Paper Strips: Slice the soaked rice paper sheets into thin strips and add these to the pan, mixing them with the noodles for added texture.
- Combine and Warm: Toss the noodles and rice paper strips together for 2-3 minutes, ensuring everything is uniformly coated and heated through.
- Add Fresh Herbs and Peanuts: Remove the pan from heat and stir in chopped green onions, cilantro, and chopped peanuts to add fresh, crunchy, and aromatic finishing touches.
- Serve: Serve the spicy Szechuan rice paper noodles hot, garnished with extra cilantro and peanuts if desired, for a vibrant and satisfying meal.
Notes
- Soaking rice paper sheets briefly ensures they soften without becoming too sticky or falling apart in the dish.
- Rinsing rice noodles under cold water stops cooking, prevents clumping, and improves texture.
- Adjust the chili paste and chili oil amounts according to your preferred spice level.
- Using freshly toasted Szechuan peppercorns enhances their flavor, but pre-ground can be substituted if necessary.
- This dish is best served immediately for optimal texture and flavor balance.
- For a gluten-free version, ensure soy sauce used is gluten-free tamari.
