Spicy, Saucy Rice Paper ‘Noodles’

These Spicy, Saucy Rice Paper ‘Noodles’ are a delightful twist on traditional pasta or noodle dishes. They bring an unexpected chewiness that will surprise and satisfy. With a spicy, savoury sauce that coats each bite, they offer a fresh take on the popular Korean dish, tteokbokki. 

Traditionally, you make tteokbokki by simmering chewy rice cakes in a rich gochujang-based sauce. This recipe swaps the rice cakes for rice paper, creating a dish that’s just as comforting and enjoyable.

These rice paper noodles are the perfect dish for anyone who loves a good chewy texture, reminiscent of tapioca pearls or boba. If you’re a fan of foods that provide that satisfying bite, you’ll adore this fun, spicy alternative. Not only is it incredibly easy to make, but it’s also a great option for vegans and those seeking a quick, flavour-packed meal. 

Ingredient Breakdown

• Rice Paper Wrappers: These are the stars of the show, replacing traditional noodles. Rice paper wrappers are used to create thick, chewy ‘noodles’ when softened in warm water.
• Gochujang: A spicy Korean red chilli paste that adds depth and heat to the sauce. It’s the key ingredient that brings the bold flavour to this dish.
• Garlic: Minced garlic enhances the sauce with a fragrant, savoury punch that perfectly complements the heat of the gochujang.
• Light Soy Sauce: This adds umami and a touch of saltiness to balance the sweetness and spice in the sauce.
• Toasted Sesame Oil: A fragrant oil that adds a toasty, nutty flavour to the dish, giving it an extra layer of richness.
• Sugar: A small amount of sugar helps balance the spiciness and creates a well-rounded flavour profile in the sauce.
• Water: Used to thin the sauce to the right consistency for the noodles.
• Corn Flour (Cornstarch): This is used to thicken the sauce and give it that glossy, slightly sticky texture that clings to the rice paper noodles.

Why Rice Paper?

When most people think of rice paper, they immediately picture fresh spring rolls. However, rice paper has much more potential than just wrapping vegetables or proteins. Its neutral flavour and ability to absorb surrounding ingredients make it a brilliant base for all sorts of culinary creations.

Rice paper is made from a mixture of rice flour, water, and salt. It’s traditionally used in Southeast Asian cooking. The thin, translucent sheets are easy to handle and have a slightly chewy texture when softened, which makes them an intriguing alternative to regular noodles. The key to their appeal in this recipe lies in how they absorb flavours from the sauce. Once soaked, the rice paper holds onto the sauce, becoming chewy and sticky, just like traditional noodles, but with a unique texture that adds a new dimension to the dish. This recipe capitalises on that texture by rolling the soaked rice paper into tight noodles, mimicking the shape and feel of thick pasta. 

If you’re new to cooking with rice paper, don’t worry. Its simplicity makes it perfect for both beginners and seasoned cooks. The key is to ensure that you don’t over-soak the wrappers, as they can become too fragile and difficult to handle. A quick dip in warm water for about five seconds is usually sufficient to soften them without losing their shape.

Gochujang: The Heart of the Sauce

At the core of the Spicy, Saucy Rice Paper ‘Noodles’ lies gochujang. Gochujang is a fermented Korean chilli paste that’s both spicy and savoury with a touch of sweetness. It’s a fundamental ingredient in Korean cuisine, often used in everything from stews to marinades, but it’s the distinct depth and complexity of gochujang that sets this dish apart.

Gochujang is made from a fermented blend of ground red chillies, glutinous rice, fermented soybeans, and salt. This fermentation process results in a paste that has a rich umami flavour, making it a superb addition to any dish that needs a kick of heat and complexity. The paste itself is thick and sticky, adding a luscious, hearty texture to sauces and soups. It’s important to note that gochujang can vary in spiciness depending on the brand and the region it’s from. You may want to adjust the quantity depending on your heat tolerance.

When combined with soy sauce, sesame oil, and sugar, the gochujang creates a well-balanced sauce with layers of sweet, salty, spicy, and savoury notes. The heat from the gochujang is front and centre but doesn’t overwhelm the other flavours. This balance is key to making the sauce addictive but not overpowering, allowing the subtle taste of the rice paper noodles to shine through. The sauce clings to the noodles, making each bite a burst of flavour that’s both comforting and exciting.

For those unfamiliar with gochujang, it may be worth seeking out in your local Asian grocery store or online. It can be an essential pantry staple for anyone who enjoys spicy, umami-packed dishes. It’s also incredibly versatile and can be used to add depth to soups, dips, marinades, and stir-fries.

Tips for Perfect Rice Paper ‘Noodles’

• Don’t Over-soak the Rice Paper: When dipping the rice paper into the warm water, avoid soaking it for too long. If the rice paper becomes too soft, it will be difficult to roll and may break apart. A quick dip is all you need.
• Adjust the Spice: Gochujang can vary in heat, so taste your sauce before adding the rice paper noodles. If you prefer a milder dish, reduce the amount of gochujang, or balance the heat with a little more sugar or soy sauce.
• Serve Immediately: This dish is best enjoyed fresh. The rice paper noodles can become a bit too soft if left to sit for too long in the sauce. Be sure to serve them right away for the best texture.
  

Experimenting with Variations: Make It Your Own

While this Spicy, Saucy Rice Paper ‘Noodles’ recipe is already bursting with flavour, one of the best parts about it is how adaptable it is. You can easily customise the dish to suit your personal taste preferences or dietary needs. For example, if you prefer a milder version, reduce the amount of gochujang. You can also replace it with a less spicy ingredient, like miso paste, to create a more umami-driven flavour profile.

You can also add vegetables to the sauce to create a more complete meal. Think about sautéing bell peppers, spinach, mushrooms, or even a handful of leafy greens like bok choy to stir into the sauce. Tofu or tempeh are excellent plant-based protein options to incorporate if you’re looking to make the dish heartier.

For those who want to add a touch of crunch, a sprinkle of sesame seeds or chopped peanuts on top adds a nice contrast to the tender rice paper noodles. The sauce itself is also versatile. You can experiment with adding extra spices, such as ginger or black pepper, to give it a different twist.

More Recipes Like This

If you’re looking for some more recipes like these Spicy, Saucy Rice Paper ‘Noodles’, why not try these?

• Crispy Prawn Rice Paper Dumplings: What do you get when you cross dumplings with rice paper rolls? This! They’re crispy yet satisfyingly chewy on the outside and packed with a delicious prawn and spring onion filling. 
• Spicy Sesame Noodles: These noodles are delicious, full of flavour and surprisingly fresh. And they come together in less than 30 minutes! 
• Teriyaki Chicken Noodles: Featuring a delicious, 3-ingredient homemade teriyaki sauce that is far tastier than the shop-bought stuff, this dish is bursting with delicious flavours, succulent chicken and crisp veg.
• Sichuan Tahini Noodles: Creamy, spicy, savoury, and tangy, this dish hits all the right notes. Perfect for when you want something quick yet flavourful.

See me make these recipes and more here, on my Instagram!