Why you’ll love this recipe
- Creative Shortcut: No flour or kneading required—using rice paper as “noodles” is a genius hack for a 10-minute meal.
- Incredible Chew: The texture of hydrated rice paper is uniquely “QQ” (bouncy) and holds onto cold dressings perfectly.
- Zero-Cook Summer Dish: Perfect for hot days when you want a flavorful, spicy meal without turning on the stove for long.
Key Ingredients
- Rice Paper: Usually used for spring rolls, here it provides a gluten-free, chewy noodle alternative.
- Garlic & Chili Flakes: These aromatics are bloomed with a quick splash of hot oil for an instant flavor base.
- Soy Sauce & Vinegar: Create the classic “cold skin” (Liangpi) style dressing that is refreshing and savory.
✅Quick Tips: Cut your rice paper into strips before hydrating them in water to keep the “noodles” from sticking together in a large clump.
Key Steps
- Step 1: Slice dry rice paper into wide strips and soak briefly in water until chewy.
- Step 2: Prepare a quick sauce bowl with garlic, chili, and soy sauce.
- Step 3: Bloom the aromatics with a small amount of hot oil.
- Step 4: Toss the rice paper strips into the dressing until evenly coated and translucent.
10-Min Rice Paper Cold Noodles
A cooling, light alternative to traditional noodles. Quick to make and perfect for hot summer days.
Ingredients:
Instructions
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Soak rice paper in water for a few seconds.
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Stack, fold, and slice into noodle strips.
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In another bowl, put together garlic, scallion, chili powder, and sesame seed. Pour over hot oil. Then add in soy sauce and vinegar.
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Place in the rice noodle. Top off with cucumber..
Noodles, Cold dish, Rice paper, Refreshing, Light sauce, 10-min
