Rice Paper Noodles by @fitgreenmind

15 min

1 serving

🍚

9 sheets

Rice paper

🧄

1 clove

Garlic

🫚

1 cm

Ginger

🥜

7.5 ml

Peanut butter

🍋

5 ml

Lime juice

🥢

5 ml

Soy sauce

🍁

5 ml

Maple syrup

🌶️

5 ml

Sriracha

💧

60 ml

Water

🥒

75 g

Cucumber

🫘

85 g

Tofu

  1. Fill
    • water

    Fill a mixing bowl with warm water.

  2. Step
    • rice paper sheets

    Stack 3 rice paper sheets together.

  3. Dip
    • rice paper sheets
    • water

    Dip the stack in warm water for 5 to 10 seconds.

  4. Step
    • rice paper sheets

    Remove the softened rice paper stack and gently press out air bubbles.

  5. Cut
    • rice paper sheets

    Cut the softened rice paper into thin noodle-like strips.

  6. Soak
    • rice paper sheets
    • water

    Repeat soaking and cutting with the remaining rice paper sheets.

  7. Rinse
    • rice paper sheets
    • water

    Rinse the rice paper noodles under cold water to prevent sticking.

  8. Grate
    • garlic
    • fresh ginger

    Finely grate 1 clove garlic and 1 cm fresh ginger into a mixing bowl.

  9. Add
    • peanut butter
    • lime juice
    • soy sauce

    Add peanut butter, lime juice, soy sauce, maple syrup, and optional sriracha.

  10. Stir
    • peanut butter
    • lime juice
    • soy sauce

    Stir the peanut sauce until smooth.

  11. Add
    • water

    Add water gradually and stir until the sauce reaches a pourable consistency.

  12. Slice
    • cucumber
    • firm tofu

    Slice the cucumber into thin strips and cube the firm tofu.

  13. Add
    • rice paper sheets
    • cucumber
    • firm tofu

    Add the rice paper noodles, cucumber, and tofu to a serving bowl.

  14. Pour
    • rice paper sheets
    • peanut butter
    • lime juice

    Pour over the peanut sauce and toss until the noodles are evenly coated.

Rice Paper Noodles by @fitgreenmind

15 min

1 serving

🍚

9 sheets

Rice paper

🧄

1 clove

Garlic

🫚

1 cm

Ginger

🥜

7.5 ml

Peanut butter

🍋

5 ml

Lime juice

🥢

5 ml

Soy sauce

🍁

5 ml

Maple syrup

🌶️

5 ml

Sriracha

💧

60 ml

Water

🥒

75 g

Cucumber

🫘

85 g

Tofu

Preparation Steps

  1. Step 1/14

    Fill a mixing bowl with warm water.

    💧water
    🥣mixing bowl

  2. Step 2/14

    Stack 3 rice paper sheets together.

    🍚rice paper sheets

  3. Step 3/14

    Dip the stack in warm water for 5 to 10 seconds.

    🍚rice paper sheets
    💧water
    🥣mixing bowl
    🥢tongs

  4. Step 4/14

    Remove the softened rice paper stack and gently press out air bubbles.

    🍚rice paper sheets
    🪵cutting board

  5. Step 5/14

    Cut the softened rice paper into thin noodle-like strips.

    🍚rice paper sheets
    🔪knife
    🪵cutting board

  6. Step 6/14

    Repeat soaking and cutting with the remaining rice paper sheets.

    🍚rice paper sheets
    💧water
    🥣mixing bowl
    🔪knife
    🪵cutting board
    🥢tongs

  7. Step 7/14

    Rinse the rice paper noodles under cold water to prevent sticking.

    🍚rice paper sheets
    💧water
    🥣mixing bowl

  8. Step 8/14

    Finely grate 1 clove garlic and 1 cm fresh ginger into a mixing bowl.

    🧄garlic
    🫚fresh ginger
    🧀fine grater
    🥣mixing bowl

  9. Step 9/14

    Add peanut butter, lime juice, soy sauce, maple syrup, and optional sriracha.

    🥜peanut butter
    🍋lime juice
    🥢soy sauce
    🍁maple syrup
    🌶️sriracha
    🥣mixing bowl
    🥄measuring spoon

  10. Step 10/14

    Stir the peanut sauce until smooth.

    🥜peanut butter
    🍋lime juice
    🥢soy sauce
    🍁maple syrup
    🌶️sriracha
    🧄garlic
    🫚fresh ginger
    🥣mixing bowl
    🥄spoon

  11. Step 11/14

    Add water gradually and stir until the sauce reaches a pourable consistency.

    💧water
    🥣mixing bowl
    🥄spoon

  12. Step 12/14

    Slice the cucumber into thin strips and cube the firm tofu.

    🥒cucumber
    🫘firm tofu
    🔪knife
    🪵cutting board

  13. Step 13/14

    Add the rice paper noodles, cucumber, and tofu to a serving bowl.

    🍚rice paper sheets
    🥒cucumber
    🫘firm tofu
    🥣mixing bowl

  14. Step 14/14

    Pour over the peanut sauce and toss until the noodles are evenly coated.

    🍚rice paper sheets
    🥜peanut butter
    🍋lime juice
    🥢soy sauce
    🍁maple syrup
    🌶️sriracha
    🥒cucumber
    🫘firm tofu
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Vegetables, Aromatics, Nuts, Spreads, Fruit, Condiments, Seasonings, Sweeteners, Spices, Liquids

Ingredients

Rice paper, Garlic, Ginger, Peanut butter, Lime juice, Soy sauce, Maple syrup, Sriracha, Water, Cucumber, Tofu

Notes

Rice paper (6 to 9 sheets), Garlic (to taste), Ginger (to taste), Peanut butter (heaped teaspoon), Sriracha (optional), Water (to thin the sauce, amount not given), Cucumber (optional), Tofu (optional)

Allergens

Peanuts, Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

410 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 67g, Fat: 12g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 720mg, Iron: 2.5mg, Potassium: 330mg, Calcium: 55mg

Vitamins

Vitamin C: 8mg, Vitamin K: 12mcg, Folate: 24mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, knife, cutting board, spoon, tongs, fine grater, measuring spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer, Hot Weather, Quick Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Chewy, Silky, Crisp, Creamy

Flavors

Savory, Nutty, Tangy, Sweet, Spicy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Do not leave in direct sunlight), fridge : 2 days (Store in an airtight container,Store sauce separately when possible,Toss with a little water before serving because rice paper noodles may stick), freezer : 0 min (Not recommended,Rice paper noodles become soft and sticky after thawing)