On a hot day the last thing you want is a pot of boiling water in your kitchen. So don't use one.
Rice paper spring roll wrappers, the kind you'd use for summer rolls, can be stacked, rehydrated, and sliced into wide, chewy noodles. They have a texture somewhere between a hand-cut biang biang noodle and a fresh rice noodle, and each stack takes about four minutes.
What you need
Makes 2 servings.
- 16 to 20 rice paper spring roll wrappers
- Neutral oil, for the board
- 2 to 4 tbsp Pei Pei Chili Soy Sauce (1 to 2 per bowl)
- 2 cloves garlic, minced
- A large bowl of cold water
- A knife or a pizza cutter
The method
- Stack and rehydrate four wrappers in water. You want them to stay stuck together and form one thickened sheet. That's what gives you the chew.
- Lay the stack flat on an oiled chopping board, then oil the top surface too.
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Brush out any large air bubbles so the layers stick together, then slice the stack into wide strips with a knife or a pizza cutter.
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Separate the strips and keep them in a bowl of cold water so they don't fuse back together.
- Repeat four or five times until you have enough for two servings.
Then what
Add 1 to 2 tablespoons of Pei Pei Chili Soy Sauce and one minced garlic clove to each serving bowl. Lift the noodles out of the water, add them to the sauce, and mix well.
Top with whatever you like. We put Dan Dan Poke on ours.
Notes
Creative substitution is always welcome. Use your favorite fish, your favorite vegetables, whatever's freshest.
The noodles are best eaten right away. They'll keep in cold water for an hour or so, but they don't love sitting overnight.
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