Our version of the viral Spicy Rice Paper Noodle recipe is a quick and flavorful dish that’s creative and satisfying. You can transform ordinary rice paper wrappers into chewy, noodle-like strips that absorb a rich, spicy sauce. Ground pork adds extra protein and texture, seasoned with spicy togarashi and a sauce made from chili crisp and a mix of Asian-inspired sauces. This recipe is perfect for weeknight meals when you want something unique without long, tedious prep.
Spicy Rice Paper Noodles
I was introduced to rice paper noodles on TikTok and Reels, and I’ve been pretty obsessed ever since. Not only are they stupidly simple to prep, but they do a great job of absorbing all of the flavors you want to throw at them. This spicy pork mixture is one of my favorites, and as a bonus, I usually have a pound of ground pork in my fridge at any given time.
Why You’ll Love This Dish
- Innovative Use of Rice Paper: Turns ordinary wrappers into unique, chewy noodles.
- Packed with Flavor: Bold spices and a dynamic sauce make every bite exciting.
- Quick and Easy: Ready in less than 30 minutes, perfect for busy days.
- Customizable: Adjust the spice level or swap the protein to suit your preferences.
- Minimal Cleanup: Simple, one-pan cooking keeps your kitchen tidy.
Our Chicken and Rice Noodles is delicious!
Spicy Rice Paper Noodles shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Rice Paper Wrappers
- Avocado Oil
- Ground Pork
- Togarashi
- Matchstick Carrots
- Sesame Oil
- Chili Crisp
- Hoisin Sauce
- Soy Sauce
- Sriracha
- Green Onions
Try this Sesame Vegetables with Rice Noodles recipe, too!
How to make Spicy Pork Rice Paper Noodles
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Spicy Rice Paper Noodles
- Prepare the Noodles: Briefly dunk 2 rice paper wrappers in lukewarm water, press so they adhere together, and then lay them flat on an oiled cutting board. Flip to make sure both sides get oiled. Slice into ½-inch strips and cut in half so they aren’t so long. Place into a bowl.
- Cook the Pork: In a hot wok or skillet, sauté ground pork with togarashi until browned, breaking it apart as it cooks. Add carrots during the final minutes.
- Make the Sauce: Stir together chili crisp, hoisin, soy sauce, and sriracha in a small bowl.
- Combine: Pour the sauce into the skillet with the pork and carrots. Stir to coat and cook briefly until heated through.
- Finish and Serve: Add the pork and sauce mixture to the noodles, and toss to combine. Garnish with green onions and serve immediately.
This Shrimp Japchae Recipe is killer!
FAQ
Can I Make This Ahead of Time?
It’s best to prepare this dish fresh, as the rice paper noodles may lose their texture over time. If you must make it ahead, store the noodles and sauce separately and combine just before reheating.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.
Can I Use a Different Protein?
Yes, ground chicken, turkey, or even tofu work well as substitutes for pork.
Is There a Substitute for Togarashi?
If you don’t have togarashi, a mix of chili powder, sesame seeds, and a pinch of orange zest can provide a similar flavor.
Try our Blackstone Chicken Yakisoba!
Serve This With…
- Steamed Bok Choy: A light and refreshing side dish.
- Cucumber Salad: Crisp and cooling to balance the heat.
- Miso Soup: Adds a warm, comforting element to your meal.
More great Asian-inspired recipes to love!
Spicy Rice Paper Noodles
Ingredients
- 6 rice paper wrappers
- 1 tablespoon avocado oil
- 1/2 pound ground pork
- 1 teaspoon togarashi
- 1/2 cup matchstick carrots
- 1/2 teaspoon sesame oil
- 2 tablespoons chili crisp
- 1 tablespoon hoisin
- 1 teaspoon soy sauce
- 1 teaspoon sriracha
- 3 green onions green parts only
Instructions
- Briefly dunk 2 pieces of rice paper into luke-warm water. Press to make them stick together. Remove and place onto a greased cutting board. Flip to grease both sides. Slice into noodles, approximately 1/2-inch wide. Cut in half to shorten the length. Once sliced, add to a small bowl. Repeat with rest of the wrappers.
- In a large wok or skillet over medium-high heat, add the ground pork. Season with the togarashi and break apart as it cooks. Add the carrots during the last couple minutes of cooking.
- Mix together the chili crisp, hoisin, soy sauce, and sriracha. Add to the pan with the pork. Stir and cook for 1-2 minutes. Remove from heat.
- Pour the pork and sauce over the noodles. Toss to combine. Garnish with the green onions.