Yunnan Spicy Rice Noodles
Silky rice noodles coated in a fiery chili oil sauce with roasted peanuts and fresh herbs. A beloved street food that delivers bold, complex heat and depth in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 3 tablespoons Chili oil (or neutral oil mixed with chili flakes)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- ½ tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 8 oz Fresh rice noodles or dried rice noodles (1/8-inch wide)
- ⅓ cup Roasted unsalted peanuts, roughly chopped
- ¼ cup Fresh cilantro, leaves only
- 2 stalks Green onion, sliced thinly crosswise
- 2 tablespoons Crispy fried shallots (optional but traditional)
Instructions
- 1
Place the garlic cloves on a cutting board and place the flat side of a chef's knife on top of each one, then press down hard with the heel of your hand to crush it slightly.
- 2
Mince the crushed garlic into small pieces about the size of pencil-tip dots by cutting it into smaller and smaller pieces with a rocking motion of your knife.
- 3
Cut the ginger into a 1-inch piece, place it on the cutting board, and mince it the same way as the garlic until you have small pieces about the size of pencil tips.
- 4
Take each stalk of green onion and lay it on the cutting board, then slice straight down across the stalk into thin rings, about the width of a straw, from one end to the other.
- 5
In a small bowl, pour in 3 tablespoons of chili oil, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 0.5 tablespoon of sesame oil, then stir with a spoon until well mixed.
- 6
Add the minced garlic and minced ginger to the bowl of sauce and stir until evenly distributed throughout the oil mixture.
- 7
Fill a large pot with water about three-quarters full and place it on the stove over high heat until you see large bubbles rapidly breaking the surface, about 8 minutes.
- 8
If using dried rice noodles, carefully place them in the boiling water and stir once with a spoon to separate them; if using fresh noodles, skip to the next step.
- 9
For dried noodles: cook for 4–5 minutes until they are soft and bend easily but still have a slight chew when you bite one; for fresh noodles: cook for 1–2 minutes until they float and are heated through.
- 10
Pour the cooked noodles into a fine-mesh strainer and let the water drain away completely; do not rinse them with cold water.
- 11
Divide the drained noodles equally between two bowls, placing them in the center of each bowl in a loose nest shape.
- 12
Pour half the sauce (about 0.33 cup per bowl) over the noodles in each bowl and use two spoons or chopsticks to toss and lift the noodles so the sauce coats every strand.
- 13
Scatter 2–3 tablespoons of chopped peanuts on top of each bowl in an even layer.
- 14
Scatter half the sliced green onion (about 1 tablespoon per bowl) on top of the peanuts.
- 15
Scatter 2–3 tablespoons of fresh cilantro leaves on top of each bowl, distributing them evenly.
- 16
If using them, sprinkle 1 tablespoon of crispy fried shallots on top of each bowl for crunch and aroma, then serve immediately while the noodles are still warm.
Tools you’ll need
- chef's knife
- cutting board
- small mixing bowl
- spoon
- large pot
- fine-mesh strainer
- two serving bowls
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