Spicy Rice Paper Noodles

Viral Rice Paper Noodles Recipe… But Higher Protein

I first saw this rice paper noodles trend on Instagram and knew I had to try it! It’s a unique take on a classic noodle bowl recipe that involves soaking rice paper to make “noodles” and tossing the strands in a homemade sauce. It seemed like a fun idea. So, I figured, why not?

For my version, I included chicken and edamame to boost the protein and make it extra filling. As a result, the final dish turned out to be pretty edamame-forward, which I actually enjoy, as I love the extra crunch. And don’t even get me started on the sauce. It’s SO good! My husband was obsessed and devoured his entire bowl, and I loved it too! All in all a great, easy recipe that I’ll definitely be adding to my weekly dinner rotation.

Why You’ll Love This Recipe

• Quick to Make – All you need is 20 minutes of prep time, and you can have a complete meal in 35 minutes! 
• Versatile – Switch up the protein, use different toppings, and adjust the sauce to your liking. You really can make this recipe your own with simple swaps. 
• Nutritious – Lower in carbs than most noodles, this recipe provides 42 grams of protein and 7 grams of fiber to keep you super full and satisfied without sacrificing any flavor. 
• Allergen-Friendly – This rice paper noodles recipe is naturally dairy-free, gluten-free-friendly, and can easily be made nut-free or even vegetarian to suit a variety of dietary needs. 

RELATED: One-Pan Dumpling Bake

Ingredients

Chicken

• Chicken – I’ve tested this recipe with both boneless skinless chicken thighs and breasts, and both are delish. However, I prefer thighs, because they’re super forgiving and don’t dry out in the oven. 
• Salt
• Cornstarch – This creates a light breading, helping to create crispy chicken pieces. Potato starch or rice flour are great alternatives.
• Avocado Oil

Roasted Edamame

• Edamame – I use frozen shelled edamame (I almost always have it in the freezer!) and thaw and drain it first. 
• Oil – I use either olive oil or avocado oil to coat the edamame, helping the seasoning stick and creating a crisp exterior. 
• Salt
• Garlic Chili Sauce – I find this in the international aisle of my local grocery store. Use more or less, depending on your spice preferences. 

Rice Paper Noodles

• Rice Paper Sheets – I find these sold dried in the Asian section of my local grocery store. Pick up an extra pack to make spring rolls, too! 
• Water – Make sure it’s warm but not boiling. 

Sauce

• Peanut Butter – I use a creamy, natural peanut butter and just make sure to stir it well. I don’t recommend using chunky peanut butter, or your sauce won’t mix evenly! 
• Soy Sauce – Substitute tamari sauce for a gluten-free option. 
• Toasted Sesame Oil
• Garlic Chili Sauce
• Lime Juice – Freshly squeezed is best! The sauce is really lime-y with lots of tang, which I love. However, if you aren’t as big a citrus fan, start with 2 tablespoons and add more as needed. 
• Water – Add more water for a thinner sauce or to tone down the lime flavor.

Other/For Serving

• Green Onions
• Fresh Cilantro
• Fresh Basil
• Roasted Unsalted Peanuts
• Lime Wedges

How to Make Rice Paper Noodles Bowls

Don’t let the thought of making noodles intimidate you. There’s no fancy equipment or complicated steps. All you need is a large baking sheet, a serving bowl, a shallow bowl for dipping the rice paper, and a little bit of patience. Here’s how to make this Rice Paper Noodles Recipe:

1. Combine ingredients – Mix the chicken ingredients on one side of a greased baking sheet, spreading the mixture in an even layer. Then, toss the edamame ingredients on the other side and spread them out evenly.
2. Bake – Transfer the baking sheet to the oven, and bake until the chicken is fully cooked, meaning it reaches an internal temperature of 165°F and the edamame is beginning to crisp. 
3. Make the sauce – In the meantime, whisk the sauce ingredients in a bowl until well combined. 
4. Hydrate the rice noodles – Next, working one at a time, dip a rice noodle sheet into a bowl of warm water, and let it soak just until it becomes pliable. Be careful not to oversoak, or it will be mushy! 
5. Cut the noodles – Stack two sheets of rice noodles on a cutting board, and let them dry slightly. Then, slice the sheets into noodle-like ribbons. Transfer the noodles to the bowl of sauce, and gently toss to coat them. Repeat with the remaining noodle ribbons. 
6. Combine – Once all the noodles are coated with the sauce, add the crispy edamame (saving some for serving), cooked chicken, green onion, cilantro, basil, and peanuts, and toss to combine and coat everything with the sauce. 
7. Serve – Portion the rice paper noodles onto plates, top them with the remaining edamame, peanuts, cilantro, and basil, and enjoy! 

Tips

• Set up your stations before you start. Rice paper softens quickly and can become soggy if left too long. So, it helps to have everything ready. Set out warm water for dipping, a cutting board for slicing, and the sauce bowl nearby to toss the noodles as you go.
• Keep the water temperature constant. I used a kettle to keep my water warm and kept pouring in a little more warm water to keep the temperature even as I worked with the rice paper. 
• Don’t oversoak the rice paper. A quick 15-20 second dip is enough. The sheets should still feel slightly firm when you pull them out, so they’re easy to layer. They’ll continue softening on the counter.
• Stack two sheets for better texture. Layering two rice paper sheets before slicing creates sturdier noodles that hold up better once they’re tossed in the sauce. I found that cutting one piece at a time caused them to fall apart. 
• Work in small batches. Trying to prep all the noodles at once can get messy quickly. Slicing and saucing a few ribbons at a time keeps things manageable.

You’ll Also Love: Chili Crisp Glass Noodle Salad

Variations

• Swap the noodles. The rice noodles have a pretty chewy texture. If you’re into softer noodles, try using wide rice noodles, like pad Thai noodles, glass noodles, or even soba noodles instead. 
• Make it vegetarian. Omit the chicken, and double the roasted edamame, or use tempeh or tofu instead. 
• Use a different protein. Substitute the chicken with peeled shrimp, and roast them for 8-10 minutes or just until they’re cooked through. 
• Make it extra spicy. Add extra garlic chili sauce to the peanut sauce, or serve your rice paper noodles topped with chili crisps, red pepper flakes, or sliced chili peppers to kick up the heat. 
• Add more veggies. Include shredded carrots, red cabbage, cucumber, snap peas, thinly sliced bell peppers, or broccoli florets for extra nutrients and texture. 
• Peanut-free. Use sunflower seed butter or tahini in place of peanut butter, and omit the crushed peanut topping for a nut-free recipe. 

How to Store

This recipe is best served right away. However, if you have leftovers, you can transfer the noodles to an airtight container and store them in the fridge for up to 2 days.

To serve, warm the recipe in the microwave or in a pan on the stovetop over medium heat. Add a splash of water to freshen the noodles back up!

Healthy Asian-Inspired Meals

• Asian Tofu Rice Bowls
• Vegetarian Spicy Korean Bibimbap Bowls
• Kung Pao Shrimp Tacos with Jalapeño Sauce
• Miso Noodle Bowls with Roasted Mushrooms
• Sticky Garlic Sesame Shrimp Bowls
• Bang Bang Chicken Bowls

More Viral and Copycat Recipes 

• Viral Hot Honey Ground Beef Bowls
• Viral Thin Mint Brownie Balls
• Copycat KFC Bowls
• Copycat Chipotle Chicken Bowls
• Copycat Costco Heavenly Hunks
• Spicy Southwest Salad Recipe (Chick-fil-A Copycat)