Are rice paper noodles healthy?

Yes! They’re low in fat, gluten-free, and made from whole ingredients like rice flour and water. They're also great in vegan and low-calorie recipes.

Can I use rice paper as noodles?

Absolutely. It’s one of the best quick rice paper hacks out there. Soak the sheet, slice it, and toss in sauce—done!

Is rice paper okay to eat?

Yes. It’s edible raw, soaked, or cooked. As long as it’s stored properly and not expired, it’s perfectly safe.

What is the paper made out of rice?

It’s primarily made from rice flour, water, and salt . Some brands add tapioca starch for flexibility.

Yes, standard rice paper is halal. Just make sure no animal-derived additives or sauces are included in pre-seasoned versions.

How strong is rice paper?

Dry, it’s brittle. Once soaked, it becomes stretchy, chewy, and durable —perfect for spring rolls or as homemade noodles.

Rice Noodle Paper – Best 4-Part Guide to Chewy Noodles

Name: Rice Noodle Paper – The Ultimate Guide to Quick, Chewy & Gluten-Free Creations
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-inspired
Ingredients: 2 sheets of rice noodle paper; 1 tsp sesame oil; 1 tsp low-sodium soy sauce; 1 tbsp homemade chili oil (or store-bought); ½ small cucumber, julienned; ½ carrot, shredded; 2 tbsp chopped scallions; 1 tsp toasted sesame seeds; Optional: red chili flakes, mint leaves, or lime wedge for garnish

Rice Noodle Paper – The Ultimate Guide to Quick, Chewy & Gluten-Free Creations

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and chewy no-cook rice noodle dish using soaked rice paper, tossed in spicy chili oil and garnished with sesame seeds and scallions. Perfect for vegan, gluten-free, and Asian-inspired meals in under 15 minutes.

Author: Clara - Tasti Eats
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings
Category: Lunch, Dinner, Vegan
Method: No-Cook, Soak & Toss
Cuisine: Asian-inspired
Diet: Gluten Free

Ingredients

Scale

2 sheets of rice noodle paper
1 tsp sesame oil
1 tsp low-sodium soy sauce
1 tbsp homemade chili oil (or store-bought)
½ small cucumber, julienned
½ carrot, shredded
2 tbsp chopped scallions
1 tsp toasted sesame seeds
Optional: red chili flakes, mint leaves, or lime wedge for garnish

Cook Mode Prevent your screen from going dark

Instructions

Soak the rice paper sheets
Fill a shallow dish or pan with room temperature water. Gently soak each rice paper sheet for 10–15 seconds, just until it becomes soft and pliable.
Slice into noodle strips
Place the softened sheets onto a clean cutting board. Using a sharp knife or kitchen scissors, slice them into thin strips to resemble noodles.
Transfer to a mixing bowl
Carefully move the sliced rice paper noodles into a large bowl, keeping them from sticking together.
Add sauces and toss
Pour in the sesame oil, soy sauce, and chili oil. Use chopsticks or tongs to gently toss until the noodles are evenly coated and glossy.
Add fresh vegetables and herbs
Mix in julienned cucumber, shredded carrot, and chopped fresh herbs like mint or cilantro.
Garnish and finish
Sprinkle with toasted sesame seeds and extra red chili flakes for added crunch and heat.
Serve and enjoy
Serve the rice noodle paper salad cold or lightly warmed for a chewy, satisfying, and gluten-free noodle experience.

Notes

Do not oversoak the rice paper or it will become mushy.
For a cold noodle salad, chill ingredients before serving.
Add protein like tofu or tempeh for a complete meal.
Great for meal prep—just store sauce separately to prevent sogginess.

Find it online: https://www.tastieats.com/rice-noodle-paper/