By Smriti Dey
November 22, 2025
Rice paper noodles offer a soft, chewy texture that adapts smoothly to a wide range of sauce preparations. Their delicate structure and quick-cooking nature make them an ideal base for layered, Asian noodle dishes.
6 rice paper sheets 500 ml warm water 1 tablespoon oil 2 tablespoons soy sauce 1 tablespoon chilli oil 1 teaspoon crushed chilli (optional for extra heat) 2 tablespoons sliced spring onions 1 teaspoon sesame seeds 1 pinch salt ½ cup thinly sliced vegetables of your choice (optional)
Soak each sheet of rice paper in warm water until it is soft enough to bend. Then put it on a board and let the surface dry a little so it stays firm enough to cut.
Cut the softened sheets into long, even strips to make ribbons that look like noodles and stay in shape when blended.
Put a little oil in a pan and heat it up. Then add the rice paper noodles and toss them around lightly so they don't stay together.
Add the soy sauce, chilli oil, stir gently, and then add the spring onions so that the flavours mix well without making the noodles too wet.
Add sesame seeds with a small amount of salt, then serve right away because the noodles taste best when they are warm and lightly coated.