Gochujang Chili Oil Rice Paper Noodles Recipe
A quick and flavorful Korean-inspired dish featuring delicate rice paper noodles tossed in a spicy, savory gochujang chili oil sauce, garnished with fresh cilantro. Perfect for a light meal or appetizer, this recipe is ready in just 15 minutes and combines a bold blend of chili flakes, garlic, sesame seeds, and umami-rich soy sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Scale
Noodles
- 8 sheets rice paper
- Water for soaking
- Avocado oil for brushing
Sauce and Toppings
- 2–3 Tbsp avocado oil
- 1/2 Tbsp red chili flakes
- 1 small clove garlic, minced
- 1 Tbsp green onions, chopped
- 1 Tbsp sesame seeds
- 1 tsp granulated sugar
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 3 Tbsp warm water or chicken broth
- Pinch salt, to taste
- Cilantro, chopped (for garnish)
Instructions
- Rehydrate and prepare the rice paper noodles: Dip 2 pieces of rice paper in warm water until they soften, then stack them evenly and place on a cutting board. Brush both sides of the stacked rice paper with avocado oil to prevent sticking. Slice the stack into 1-inch wide noodles (or your preferred width). Transfer the noodles to a bowl of cold water to keep them hydrated. Repeat with the remaining rice paper.
- Prepare the chili oil base: In a separate bowl, combine the red chili flakes, minced garlic, chopped green onions, sesame seeds, granulated sugar, and gochujang. Set this mixture aside.
- Infuse the sauce with hot oil: Heat 2-3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering but not smoking. Carefully pour the hot oil over the chili paste mixture in the bowl. The sizzling sound indicates the flavors are being released beautifully. Stir in the soy sauce, warm water or chicken broth, and a pinch of salt. Mix everything thoroughly.
- Combine noodles with sauce: Drain the chilled rice paper noodles and add them directly to the sauce bowl. Toss well to ensure every noodle is evenly coated with the flavorful gochujang chili oil.
- Serve and garnish: Taste the noodles and adjust seasoning if needed. Garnish with freshly chopped cilantro for a bright, fresh finish. Enjoy immediately.
Notes
- You can adjust the spiciness by varying the amount of red chili flakes and gochujang.
- Using chicken broth instead of water adds extra depth, but water works just fine for a vegetarian option.
- Brush the rice paper with oil carefully to avoid tearing the delicate sheets.
- If you prefer thicker noodles, use 3 sheets of rice paper per batch when stacking.
- This dish is best served fresh to maintain the texture of the rice paper noodles.
Keywords: gochujang rice paper noodles, Korean chili oil noodles, spicy rice paper recipe, quick Asian noodles, chili oil noodle dish