Cuisine Rapid

Noodle wrap

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These noodle wraps are something unusual yet so yummy and packed with textures and flavours. You can either eat it for a quick snack, lunch or even serve it at a party


  • 4 Rice paper rolls
  • 2 packets instant noodles
  • 1 1/2 cups mixed vegetables, (carrots, capsicum, cabbage, onion all finely sliced)
  • 1/2 teaspoon Ginger and Garlic, grated
  • 1-2 Green Chilli
  • 1 teaspoon soy sauce
  • 1 cup Water
  • Salt, pepper


  • Heat oil in a wok, add grated ginger, garlic and green chilies and sauté for a few seconds.
  • Quickly add all the chopped vegetables and sauté them all till they are semi cooked and retain their crunch.
  • Then add the soy sauce and salt and pepper to taste.
  • Boil the noodles following the packet instructions.
  • Toss the noodles into the veggies and stir fry for a minute. Set aside to cool
  • In a broad base tray add water, make sure the water does not spill over.
  • Take a rice paper wrapper and immerse in the water for 8-10 seconds. Take out the rice paper and place it on a clean counter.
  • Add spoonful of noodle horizontally leaving around 1/2 inch gap on the sides.
  • Fold in the sides and then carefully start rolling the rice paper. As the rice paper is soft, it’ll seal on its own.
  • Keep the noodle wrap aside and make similar wraps.
  • Take a sharp knife and cut the wraps into two halves from the middle and serve.