- 3 Tbsp sesame oil
- 1 Tbsp red chili flakes
- 1 small clove garlic, minced
- 2 Tbsp chopped green onion
- 1 Tbsp sesame seed
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp water or chicken broth
- Pinch of salt to taste
- 9 pieces rice paper
- Chopped cilantro, as garnish
1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to the sauce bowl and mix to keep noodles from drying out. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.
- 1 Tbsp red chili flakes
- 1 small clove garlic, minced
- 2 Tbsp chopped green onion
- 1 Tbsp sesame seed
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp water or chicken broth
- Pinch of salt to taste
- 9 pieces rice paper
- Chopped cilantro, as garnish
1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to the sauce bowl and mix to keep noodles from drying out. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.
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