In search of some tasty sauces for rice noodles? Here’s 17+ delicious options! From creamy sauces, to spicy sauces, tangy sauces and more…
Rice noodles are a beloved staple in many Asian cuisines, known for their delicate texture and ability to soak up delicious flavors.
But what truly elevates a simple bowl of rice noodles is the sauce that accompanies it.
From savory and spicy to tangy and sweet, the possibilities are endless.
In this post, we cover 17+ tantalizing types of sauces for rice noodles, so you can embark on a noodle-y, slurpy flavor journey!
The BEST Sauces for Rice Noodles
Rice Noodle FAQs
Rice noodles are made from rice flour and water. They are naturally gluten-free and have a translucent appearance when cooked.
Rice noodles can be cooked by soaking them in hot water until they become tender, or by boiling them in water for a few minutes. Follow the instructions on the package for best results.
Absolutely! Rice noodles work beautifully in stir-fries, absorbing the flavors of the ingredients and adding a delightful texture to the dish.
Rice noodles are a healthier alternative to wheat-based noodles, as they are low in fat and cholesterol. They are also a good source of carbohydrates.
How to Make Ahead & Store
Many of these sauce recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Sauce Recipes
Did you Make Any of These Sauces for Rice Noodles?
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Full Recipe
17+ Sauces for Rice Noodles
Ingredients
Pickled Cucumbers:
- ½ English cucumber (thinly sliced)
- 2 Tablespoons rice vinegar
- 1 Tablespoon sugar
- 1 teaspoon sesame oil
- 1 cloves garlic (grated or minced)
- 1 teaspoon kosher salt
Noodles:
- 3 7.27 oz. packages Fortune Chicken Udon Noodles
- ½ cup peanut butter
- 2 cloves garlic (grated or minced)
- ⅓ cup low sodium soy sauce
- ¼ cup rice wine vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon honey
- 2 teaspoons hot chili oil (plus additional for serving)
- 3 Tablespoons vegetable oil
- ¼ cup water
- 2 cups shredded red cabbage
- 4 scallions (thinly sliced)
- Salt and pepper (to taste)
- Black sesame seeds (to garnish)
Instructions
Pickled Cucumbers:
- In a medium bowl, whisk together the rice vinegar, sugar, sesame oil, garlic and salt. Add the cucumber slices and toss to combine. Set aside in the refrigerator while you prepare the noodles. Note: These can be prepared up to 2 days ahead.
Noodles:
- Bring a large pot of water to a boil.
- Cook noodles in boiling water for about 3 minutes, until al dente.
- Meanwhile, combine peanut butter, garlic, soy sauce, vinegar, sesame oil, chili oil, honey, vegetable oil and ¼ cup water in a large bowl. Whisk until combined.
- Drain noodles and rinse with cold water to cool them down. Add the noodles and cabbage to the bowl with the sauce and toss to combine. Serve garnished with pickled cucumbers, green onions, sesame seeds and additional hot chili oil, if desired.
- Enjoy!
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