Spicy Taiwanese Rice Noodles
These spicy Taiwanese rice noodles are slippery, saucy, and packed with garlicky heat, umami, and a touch of sweetness. Made with rice noodles instead of wheat, this dish is naturally gluten-free (with the right soy sauce) and comes together fast — just like a late-night Taipei street bowl.
Ingredients
- 14 oz dried rice noodles (medium-width preferred) Tai Kitchen brand is good
- water for soaking or boiling the noodles
Spicy Sauce
- 4 tbsp chili oil (with chili flakes)
- 3 tbsp soy sauce (use gluten-free if needed)
- 2 tbsp dark soy sauce Dark soy sauce is a darker, often thicker and slightly sweeter, Chinese or Southeast Asian soy sauce used primarily for adding a rich color to dishes, rather than just saltiness.
- 2 tbsp black vinegar (Chinkiang-style) Chinkiang vinegar (also spelled Zhenjiang) is a traditional Chinese black rice vinegar known for its deep inky color and complex, malty flavor.
- 2 tsp sugar (or light brown sugar)
- 2 tsp sesame oil
- 2 tbsp peanut butter or Chinese sesame paste
- 4 tbsp reserved noodle cooking water
Aromatics & Toppings
- 5 cloves garlic finely chopped
- 3 scallions thinly sliced into rounds
- 2 tsp toasted sesame seeds
Instructions
- Cook the rice noodles
- Prepare rice noodles according to package instructions (either soak or boil until just tender). Reserve ½ cup cooking water, then drain well.
Make the spicy sauce
- In a large heatproof bowl, whisk together chili oil, soy sauce, dark soy sauce, black vinegar, sugar, sesame oil, peanut butter, and 4 tablespoons reserved noodle water until smooth.
Bloom the garlic
- Heat 2 tablespoons neutral oil in a small pan over medium heat. Add minced garlic and cook 30–45 seconds, just until fragrant (do not brown).
Toss the noodles
- Add the drained noodles directly to the sauce bowl.
- Pour the hot garlic oil you just made over the noodles and toss thoroughly until glossy and evenly coated. Add more noodle water as needed for a silky sauce.
Finish and Serve
- Divide among bowls. Top with scallions, sesame seeds, protein of choice (if desired) and extra chili oil if desired. Serve immediately. You can toss in the wok for a few minutes to heat it up, then serve if desired.
