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Gochujang Chili Oil Rice Paper Noodles

A delightful bowl of chewy rice paper noodles tossed in a spicy, tangy Gochujang dressing, loaded with fresh vegetables and herbs for a flavor-packed culinary experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 200
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz Rice Paper Noodles Around 225 grams
Sauce
  • 2 tablespoons Gochujang Korean chili paste
  • 2 tablespoons Chili Oil
  • 2 tablespoons Soy Sauce Use Tamari for gluten-free option
  • 1 tablespoon Lime Juice
Vegetables
  • 1 cup Bell Peppers (sliced)
  • 1 cup Carrots (julienned)
  • 1 cup Cucumbers (sliced)
Fresh Herbs
  • ¼ cup Cilantro (chopped)
  • ¼ cup Mint (chopped)

Method
 

Preparation
  1. Soak the rice paper noodles in warm water for about 20 minutes until they soften. Be careful not to over-soak.
  2. In a bowl, mix Gochujang, chili oil, soy sauce, and lime juice until smooth. Adjust the flavors according to your preference.
  3. Wash and slice the vegetables into thin strips while the noodles are soaking.
Assembly
  1. Drain the rice paper noodles and place them in a large mixing bowl.
  2. Add the prepared sauce and toss everything together until well-coated.
  3. Transfer the noodles to a plate and garnish with fresh herbs or let everyone add their favorite toppings.

Notes

For the best results, start with less sauce and add more if needed. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave, adding a splash of water if they seem dry.