Description
A quick and easy rice noodle recipe featuring a flavorful homemade smoky chili-garlic drizzle with crispy shallots, transforming simple pantry staples into a satisfying takeout-style meal.
Ingredients
Scale
- 200 g flat rice noodles
- 1/2 cup neutral oil, divided
- 100 g shallots, thinly sliced
- 4 cloves garlic, minced
- 2 tsp dried chili flakes
- 1 tsp smoked paprika
- 3 Tbsp alcohol-free soy sauce
- 1 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1/4 cup fresh chives or cilantro, chopped
Instructions
- Fry Shallots: Heat half the oil in a small pan, fry sliced shallots slowly until crispy and golden brown (8-10 minutes). Remove shallots; reserve oil.
- Make Chili Drizzle: Combine minced garlic, chili flakes, and smoked paprika in a bowl. Heat remaining oil until shimmering; pour over the mixture, stir, and cool for 10 minutes to infuse.
- Cook Noodles: Prepare rice noodles according to package instructions (soak or boil until al dente). Drain thoroughly, rinse with cold water, and drain again.
- Whisk Base Sauce: In a separate small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Whisk until sugar dissolves.
- Combine and Serve: Add base sauce and chili drizzle to the noodles; toss well. Garnish with crispy shallots and fresh herbs. Serve warm.
Notes
Prepare a double batch of the chili-garlic drizzle and store it in an airtight container for future meals; it makes future versions even faster.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 54 g
- Saturated Fat: 5 g
- Unsaturated Fat: 49 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg