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Stack 5 to 6 sheets of rice paper neatly on top of each other.

Quickly soak the stacked rice paper in a bowl of water, ensuring all sheets become soft and pliable. This should only take a few seconds.

Carefully transfer the soaked, stacked rice paper into a clean, microwave-safe bowl.

Add a splash of water (about 1-2 tablespoons) to the bowl containing the stacked rice paper.

Microwave the bowl with the rice paper for approximately 1 minute 30 seconds until the sheets are soft and fused together into a single, cohesive mass.

Carefully remove the hot, fused rice paper from the microwave. Be cautious as the bowl and rice paper will be hot.

Place the soft, fused rice paper onto a cutting board.

Using a sharp knife, cut the fused rice paper into thick strips, about 1/2 to 3/4 inch wide, to form noodles.

In a separate serving bowl, prepare the sauce. Add the soy sauce, minced garlic, chili crisp, and chopped green onions/scallions to the bowl.

Heat the neutral oil in a small saucepan or microwave until it is very hot, almost smoking. Carefully pour the hot oil over the sauce ingredients in the bowl. This will create a sizzling sound and release the aromas of the garlic and chili crisp.

Add the prepared rice paper noodles to the bowl with the sauce.

Mix the noodles and sauce thoroughly using chopsticks or tongs until the noodles are evenly coated with the spicy, sweet, and savory sauce.

Serve immediately and enjoy the chewy, bouncy rice paper noodles.


Stack 5 to 6 sheets of rice paper neatly on top of each other.

Quickly soak the stacked rice paper in a bowl of water, ensuring all sheets become soft and pliable. This should only take a few seconds.

Carefully transfer the soaked, stacked rice paper into a clean, microwave-safe bowl.

Add a splash of water (about 1-2 tablespoons) to the bowl containing the stacked rice paper.

Microwave the bowl with the rice paper for approximately 1 minute 30 seconds until the sheets are soft and fused together into a single, cohesive mass.

Carefully remove the hot, fused rice paper from the microwave. Be cautious as the bowl and rice paper will be hot.

Place the soft, fused rice paper onto a cutting board.

Using a sharp knife, cut the fused rice paper into thick strips, about 1/2 to 3/4 inch wide, to form noodles.

In a separate serving bowl, prepare the sauce. Add the soy sauce, minced garlic, chili crisp, and chopped green onions/scallions to the bowl.

Heat the neutral oil in a small saucepan or microwave until it is very hot, almost smoking. Carefully pour the hot oil over the sauce ingredients in the bowl. This will create a sizzling sound and release the aromas of the garlic and chili crisp.

Add the prepared rice paper noodles to the bowl with the sauce.

Mix the noodles and sauce thoroughly using chopsticks or tongs until the noodles are evenly coated with the spicy, sweet, and savory sauce.

Serve immediately and enjoy the chewy, bouncy rice paper noodles.
