Thin Rice Noodle Sheets with Chili Oil

Thin Rice Noodle Sheets with Chili Oil, a specialty of Hanzhong in Shaanxi Province, China, are celebrated for their delicate, silky texture and bold, aromatic heat. The dish features wide, translucent sheets made from a slurry of soaked rice that is steamed into thin layers, then cut into ribbons. These noodles are distinct from the more common round rice vermicelli, prized for their tender, almost melt-in-the-mouth quality.

The defining element is the chili oil, which is less about searing heat and more about a deep, fragrant complexity. A great version achieves a perfect balance: the noodles must be impeccably smooth and never clumpy, while the oil should be rich with toasted sesame, star anise, and other spices, coating each ribbon without overwhelming the subtle rice flavor. Fresh garlic, vinegar, and a sprinkle of chopped scallions or cilantro often provide a bright counterpoint.

Regional variations exist across Shaanxi, with some vendors adding a splash of soy sauce or a pinch of Sichuan peppercorn for a numbing sensation. At the Hanzhong Rice Noodle Stall, as featured by Mark Wiens, the dish is a testament to local craft, where the simplicity of the ingredients allows the quality of the rice and the artistry of the chili oil to shine.