Honestly, what can’t you make out of rice paper?

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Things I’ve made with rice paper:

Dumplings

Chips

Spring Rolls (of course)

Noodles

Rice Cakes

Cheese sticks

Vietnamese Pizza

Churros (yes.. churros)

What is rice paper made out of?

It’s made of white rice flour, tapioca flour, salt, and water. Super simple ingredients. You can find them in nearly any Asian market! My favorite brand is the “Three Ladies” but you can use any brand that you find!


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How do I make rice paper noodles?

All you need is hot water and a plate to place your rice paper. I used about 5 sheets of rice paper to create the noodles because I like my noodles to be a bit thicker. I imagine it would also work with 3-4 sheets. 1-2 sheets might be too thin.

Dip your rice paper into warm water. Layer 5 rice paper sheets on top of each other.

Let the rice paper soften until it becomes slightly transparent. The rice paper sheets should all be sticking to each other at this point as well.

Using a sharp knife dipped in water, cut the rice paper into your desired thickness. I like my noodles a bit wider so I made them approximately 3/4 to an 1 inch in width. You can make them as thin or as thick as you like!

Slowly separate the noodles. You want to remove from your plate slowly because they may rip during the removal process. Rice paper is VERY sticky once it’s been wetted. It will stick to your plate so slowly pull them from the plate to avoid tearing your precious noodles.

Add them to your favorite soups and sauces. I highly recommend cooking the noodles in the sauce for a few minutes so that they soften up more. Technically, the rice paper noodles can be eaten as is but I find that cooking them for a few minutes improves their texture and makes it more “noodle-like.”

What do rice paper noodles taste like?

They’re rather bland but incredibly chewy! They take on any flavor that you add to them which makes them a great vessel for many different flavors! They honestly remind of the Chinese Extra Wide Vermicelli Noodles that you can find in your local Asian grocer.

How I used my rice paper noodles:

Since this was my first time using rice paper noodles, I utilized them like I would utilize Chinese Extra Wide Vermicelli Noodles and added them into my tteokbokki. I made the sauce extra saucey so that I could cook the rice noodles for longer and was unsure if they would absorb any sauce (kinda like how pasta does). Well, they definitely don’t absorb that much liquid so I don’t think you need to adjust your recipe to compromise for the rice noodles.

This is the tteokbokki recipe that I used:

https://misojenkitchen.com/tteokbokki-korean-stir-fried-rice-cakes/

Sauce Ingredients:

2 cups water or broth
2 tbsp gochujang
1 to 2 tbsp gochugaru adjust it to how spicy you want it to be
1 to 2 tbsp rice syrup/honey/sweetener of your choice adjust it to how sweet you want it to be
1 tbsp soy sauce

The secret but not so secret ingredient for ultimate deliciousness: 2 slices of American Cheese (the very processed kind- trust me on this)

Directions:

Combine all the sauce ingredients aside from the American cheese.

Bring it to a boil.

Add your rice cakes (if using) and let it cook for 6-7 minutes, until they have softened.

Add the American Cheese. Sounds a bit strange but trust me! It turns the sauce into this creamy delicious sauce that you will want to drink (ok maybe not but it’s really good).

Add the rice paper noodles and allow it to cook for 2-3 minutes.

Top with green onions (optional).

Enjoy!

I made this recipe in my tiny pink rice cooker. Isn’t it so cute? You can definitely make this over the stovetop on medium low heat. I just like using the rice cooker because I hate doing dishes and this allows me to only wash one pan.


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