I love this recipe because it is quick, flavorful, and incredibly satisfying. The rice paper noodles have a chewy texture that absorbs the spicy sauce beautifully, while the chili oil adds warmth and depth. I also like that the recipe uses simple ingredients and comes together in just minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2–3 tablespoons avocado oil
1/2 tablespoon red chili flakes
1 small garlic clove, minced
1 tablespoon green onions, chopped
1 tablespoon sesame seeds
1 teaspoon granulated sugar
1 tablespoon gochujang
2 tablespoons soy sauce
3 tablespoons warm water or chicken broth
Pinch of salt
8 sheets rice paper
Chopped cilantro
Directions
I begin by dipping two sheets of rice paper into warm water until slightly softened, then stack them together evenly.
As the rice paper hydrates, I lightly brush both sides with oil to prevent sticking later.
I place the stacked rice paper onto a cutting board and slice it into noodle-sized strips about 1 inch wide.
I transfer the noodles into a bowl of cold water to keep them hydrated while preparing the sauce. I repeat this process with the remaining rice paper sheets.
In a bowl, I combine the red chili flakes, minced garlic, chopped green onions, sesame seeds, sugar, and gochujang.
Next, I heat the avocado oil in a small pan over medium-high heat until shimmering.
I carefully pour the hot oil over the chili mixture, allowing everything to sizzle and release its aroma.
I stir in the soy sauce, warm water or chicken broth, and a pinch of salt until the sauce becomes smooth and flavorful.
I drain the rice paper noodles and toss them thoroughly in the sauce until evenly coated.
Before serving, I garnish the noodles with chopped cilantro.
Servings and timing
This recipe makes 2 servings.
Preparation and cooking time: 15 minutes.
Variations
I sometimes add soft-boiled eggs, shredded chicken, or tofu for extra protein. For more crunch, I like topping the noodles with crushed peanuts or crispy onions. I can also add cucumber, carrots, or bean sprouts for freshness.
storage/reheating
I think these noodles taste best fresh because the rice paper texture changes over time.
If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day.
To reheat, I warm them gently in a pan with a splash of water to loosen the sauce.
FAQs
What do rice paper noodles taste like?
I find that they have a chewy and slightly slippery texture that absorbs sauces very well.
Can I make the noodles less spicy?
Yes, I simply reduce the chili flakes or gochujang to match my preferred spice level.
Why should I oil the rice paper?
I use oil to prevent the rice paper layers from sticking together while cutting and tossing.
Can I use another oil instead of avocado oil?
Yes, I can use vegetable oil, canola oil, or sesame oil for a different flavor.
What goes well with these noodles?
I love serving them with eggs, grilled meat, tofu, or fresh vegetables.
Conclusion
These gochujang chili oil rice paper noodles are one of my favorite quick meals because they are spicy, chewy, and full of bold flavor. I love how the silky noodles and aromatic chili oil sauce come together to create a dish that feels exciting, comforting, and incredibly easy to prepare.
Spicy Gochujang Chili Oil Rice Paper Noodles tossed in a savory chili oil sauce with garlic and sesame seeds. A quick and easy Korean-inspired noodle recipe full of bold flavor.
Author:Emma
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:2 servings
Category:Lunch / Main Course
Method:Stovetop / Mixed
Cuisine:Korean-Inspired
Diet:Vegetarian
Ingredients
2–3 tbsp avocado oil
1/2 tbsp red chili flakes
1 small garlic clove, minced
1 tbsp green onions, chopped
1 tbsp sesame seeds
1 tsp granulated sugar
1 tbsp Gochujang
2 tbsp soy sauce
3 tbsp warm water or chicken broth
Pinch of salt, to taste
8 sheets rice paper
Chopped cilantro for garnish
Instructions
Step 1: Prepare the Rice Paper Noodles
Dip 2 sheets of rice paper (or 3 for thicker noodles) into warm water until slightly softened.
Stack the sheets evenly on a cutting board.
Lightly brush both sides with oil to prevent sticking.
Allow the rice paper to fully rehydrate for a minute.
Cut into 1-inch thick strips or your desired noodle width.
Transfer the noodles to a bowl of cold water to keep them hydrated.
Repeat with the remaining rice paper sheets.
Step 2: Prepare the Chili Oil Mixture
In a heatproof bowl, combine the chili flakes, garlic, green onions, sesame seeds, sugar, and Gochujang.
Step 3: Heat the Oil
Heat the avocado oil in a small pan over medium-high heat until shimmering but not smoking.
Carefully pour the hot oil over the chili mixture.
Stir immediately as it sizzles and releases aroma.
Step 4: Finish the Sauce
Stir in the soy sauce, warm water or chicken broth, and a pinch of salt.
Mix well until smooth.
Step 5: Toss the Noodles
Drain the rice paper noodles.
Add them directly to the sauce bowl.
Toss thoroughly until evenly coated.
Taste and adjust seasoning if needed.
Step 6: Garnish and Serve
Top with chopped cilantro before serving.
Enjoy immediately while chewy and flavorful.
Notes
Use 3 rice paper sheets together for thicker, chewier noodles.
Adjust the chili flakes or Gochujang for your preferred spice level.
Chicken broth adds extra savory depth, but water works perfectly for a vegetarian version.
Add cucumber, soft-boiled eggs, or tofu for a more filling meal.
Toss noodles quickly after draining to prevent sticking.
