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Spicy Taiwanese Rice Noodles

5 from 1 vote
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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Ingredients Method

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

Method
 

  1. Cook the rice noodles
  2. 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
  1. 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
  1. 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
  1. Add the drained noodles directly to the sauce bowl.
  2. 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
  1. 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.