Rice Noodle Roll: Cheung Fun 腸粉
Cheung Fun are rice noodle rolls that hail from Canton cuisine. Steamed in a thin crepe layer, they’re rolled up, often with a meaty filling and spring onions, and served with a sweet soy sauce.
The batter recipe I’m giving you is the basic recipe for the rice noodle layers, and you can basically fill with whatever vegan meats or cooked vegetables you like! I’m including options to add Lamyong Prawns or the Sayur Char Siu for traditional versions of Cheung Fun.
I’m also going to include instructions for the traditional steaming method, which uses cotton steamer clothes, which you might like to try!
NAMES OF THINGS
Prawn Rice Noodle Rolls = Har Cheung
BBQ Pork Rice Noodle Rolls = Char Siu Cheung
Plain Rice Noodle Rolls = Cheung Fun
Fried Chinese Donut Breadsticks wrapped in Rice Noodle Roll = Zha Leung
makes 5-7 rolls
SWEET SOY DIPPING SAUCE
1 tbsp sugar
1 tbsp mushroom flavoured dark soy sauce (or regular soy sauce)
1/4 tsp pure sesame oil
4-6 tbsp warm water
EASY STEAMING METHOD
You will need a large pot or wok, and a small flat cake tin or tray that can fit inside the wok or pot with the lid on. Prepare a large pot or wok for steaming - boil a few litres of water and place a rack inside that can support the smaller cake/baking tray. Bring your steamer to the boil.
Mix together the noodle batter until there are no lumps. Prepare the baking tray by brushing it with a thin layer of oil. Place the baking tray into the steamer as flat as possible. Ladle a thin layer of mixture into onto the baking tray. It should just cover the base of the tray.
If desired, sprinkle some chopped up Sayur Roast Pork and spring onions onto the the layer you’ve just created. Otherwise leave it plain.
Steam for 5 minutes with the water on a high rolling boil.
Remove the tray from the heat.
For PLAIN and BBQ PORK Cheung Fun
Use a butter knife or a scraper to gently roll your rice noodle up into a log.
For PRAWN Cheung Fun
Create a line of prawns on the sheet of Cheung Fun before rolling your rice noodle up into a log.
For CRISPY BREAD STICK “Zha Leung”
Cut your sheet of Rice noodle in half and roll each half around a crispy Yau Jar Gwei/Youtiao Bread Stick
Serve HOT with sauce! Prawn, BBQ Pork and Zha Leung should be served with sweet soy sauce. Simply mix all the ingredients together.
Plain Cheung Fun should be served with Peanut Butter Sauce and Hoisin. Hoisin and peanut butter may be diluted with some water so it can be drizzled more easily!
TRADITIONAL STEAMING METHOD
3 tbsp rice noodle batter (above)
5 tbsp water
A steaming pan with holes in it (i used a pizza tray)
2 steaming cloths made from cotton, larger than your steaming pan with holes
To prepare your steamer cloths soak in some cold water. Prepare the diluted batter by simply mixing together.
Place your steamer pan into your steaming apparatus and place one of the steamer cloths on top. Stretch the cloth out as flat as you can using a butter knife. Pour and spread the diluted batter over the steamer cloth - this will seal any holes in the cloth before we begin steaming. Place the second steamer cloth facedown onto the first one and stretch out as best you can. It will also soak up some of this liquid.
Steam for 5 minutes and then submerge both cloths back into cold water - do not wash.
Now you’re ready to steam!
Steam by using only ONE steamer cloth pulling it out as flat as you can on top of your steamer tray. Ladle one thin layer of the noodle batter onto the cloth, sprinkle on desired filling and steam for 5 minutes.
Oil a surface of your kitchen bench while the noodle is steaming. Once steamed carefully place the noodle sheet face-DOWN onto the oiled surface, with the steamer cloth still attached. Using a butter knife to help you, very gently and very slowly separate the cloth from the noodle and soak the cloth before reuse. Simply roll the noodle-sheet up and serve with your desired sauce!