Our take on the viral Spicy Rice Paper Noodle recipe is a fast, flavorful meal that’s both creative and satisfying. Thin rice paper wrappers are transformed into chewy, noodle-like ribbons that soak up a bold, spicy sauce. Ground pork provides protein and texture, seasoned with togarashi and combined with a sauce built from chili crisp, hoisin, soy sauce, and a touch of sriracha. This dish is ideal for weeknight dinners when you want something different without long prep or complicated steps.
Spicy Rice Paper Noodles
I first saw rice paper noodles on short-form video platforms and quickly became hooked. They are astonishingly easy to prepare and do a remarkable job capturing the flavors of the sauce and spiced pork. The spicy pork topping shown here is one of my go-to combinations; it builds on pantry staples and cooks up in minutes.
Why You’ll Love This Dish
- Innovative Use of Rice Paper: Rice paper wrappers become chewy, satisfying “noodles” with minimal effort.
- Bold Flavor: Togarashi, chili crisp, and a savory sauce create depth and heat in every bite.
- Quick to Make: From start to finish in under 30 minutes—great for busy evenings.
- Customizable: Swap proteins, adjust spice levels, or add extra vegetables to suit your tastes.
- Easy Cleanup: Mostly one-pan cooking keeps cleanup fast and simple.
Try our Chicken and Rice Noodles—a similar comforting noodle option.
Recipe Shopping List
Before you start, check your pantry for these items. Exact amounts and full instructions appear in the recipe card below.
- Rice paper wrappers
- Avocado oil (or neutral cooking oil)
- Ground pork (or substitute ground chicken, turkey, or tofu)
- Togarashi (Japanese chili seasoning) or a chili-sesame-orange alternative
- Matchstick carrots or thinly sliced carrots
- Sesame oil (a little goes a long way)
- Chili crisp
- Hoisin sauce
- Soy sauce
- Sriracha
- Green onions (for garnish)
Also delicious: Sesame Vegetables with Rice Noodles.
How To Make This Recipe
Below is a concise overview of the process so you know what to expect. The complete ingredient list and step-by-step instructions are provided in the recipe card further down.
- Prepare the noodles: Dunk rice paper wrappers briefly in lukewarm water, press pairs so they stick, then lay them on a lightly oiled board. Oil both sides, stack if desired, and slice into ½-inch strips; cut strips in half so they’re a manageable length. Place strips in a bowl.
- Cook the pork: In a hot wok or skillet, brown ground pork seasoned with togarashi, breaking it up as it cooks. Add carrots in the last minute or two so they soften but retain some crunch.
- Make the sauce: Whisk together chili crisp, hoisin, soy sauce, sesame oil, and sriracha until smooth.
- Combine: Add the sauce to the pork and carrots, stir to coat, and heat briefly until everything is hot.
- Finish and serve: Toss the saucy pork with the rice paper noodles, garnish with sliced green onions, and serve immediately.
A favorite: Shrimp Japchae Recipe—similar satisfying noodles with seafood.
Recipe FAQ
This dish is best eaten fresh because rice paper noodles can lose their desired texture when stored. If you must prepare components ahead, keep the noodles and the pork-sauce separate, then combine and reheat gently before serving.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat and add a splash of water to loosen the sauce and refresh the noodles slightly.
Yes. Ground chicken, turkey, or crumbled firm tofu all work well as alternatives to pork. Adjust cooking times as needed for the protein you choose.
If you don’t have togarashi, a mix of chili powder, sesame seeds, and a small pinch of orange zest can provide a similar bright, spicy-citrus note.
Try a complementary dish: Blackstone Chicken Yakisoba.
Serve This With…
- Steamed bok choy: Light and slightly bitter greens pair well with spicy pork.
- Cucumber salad: A crisp, cooling accompaniment to offset heat and richness.
- Miso soup: A warm, simple starter that complements the meal.
Asian-Inspired Recipes
- Ginger Scallion Crab
- Chicken Pad See Ew
- Chili Crisp Zucchini
- Steamed Pork Dumplings
Pin For Later
Spicy Rice Paper Noodles
This simple rice paper noodle recipe combines chewy noodles with spicy ground pork and a savory sauce for a quick bowl you’ll want to make again and again.
5 minutes
10 minutes
15 minutes
Ingredients
- 6 rice paper wrappers
- 1 tablespoon avocado oil
- ½ pound ground pork
- 1 teaspoon togarashi
- ½ cup matchstick carrots
- ½ teaspoon sesame oil
- 2 tablespoons chili crisp
- 1 tablespoon hoisin sauce
- 1 teaspoon soy sauce
- 1 teaspoon sriracha
- 3 green onions, green parts only, sliced
Instructions
- Briefly dunk two rice paper wrappers in lukewarm water, press them together so they adhere, and lay them on a lightly greased cutting board. Flip to grease both sides, then slice into approximately ½-inch strips. Cut strips in half to shorten the length. Place the cut noodles into a bowl. Repeat with remaining wrappers.
- Heat a large wok or skillet over medium-high and add the ground pork. Sprinkle with togarashi and break the meat apart as it browns. Add the carrots during the last couple of minutes of cooking so they soften slightly but remain crisp.
- In a small bowl, mix chili crisp, hoisin, soy sauce, sesame oil, and sriracha. Pour this sauce into the pan with the pork and carrots, stirring to coat. Cook for 1–2 minutes to heat through, then remove from heat.
- Transfer the pork and sauce to the bowl with the rice paper noodles and toss until evenly combined. Garnish with sliced green onions and serve immediately.
Nutrition Information
Yield: 2
Amount Per Serving:
Calories: 590
Total Fat: 33g
Saturated Fat: 10g
Unsaturated Fat: 20g
Cholesterol: 87mg
Sodium: 982mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g
Protein: 26g