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Rice noodle roll (Cheung fun 腸粉)
5 from 30 votes

Rice noodle roll (Cheung fun 腸粉)

Rice noodle rolls, or Cheung fun, are thin steamed sheets made from a mixture of rice flour and various starches combined with water, steamed in a lightly oiled pan to create delicate, tender rolls. The rolls are served with a simple sauce of soy, hoisin, and sesame oil, optionally garnished with sesame seeds and accompanied by a smooth, thinned peanut butter sauce.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 3
Calories: 258 kcal
Course: Main Course, Breakfast, Appetizer, Snacks
Cuisine: Asian, Chinese

Ingredients

Flour mixture:
  • 1 cup rice flour
  • 1 teaspoon corn starch
  • 1 teaspoon tapioca starch
  • 1 teaspoon wheat starch
  • 2 cups+3 teaspoons water
Sauce:
  • ½ tablespoon soy sauce
  • 1.5 tablespoons hoisin sauce
  • ½ tablespoon sesame oil
Peanut sauce:
  • ½ tablespoon peanut butter
  • 1 tablespoon water
Topping (optional)
  • some prinkle sesame seeds

Instructions

    Cup of Yum
  1. Put 1 cup of rice flour, 1 teaspoon of  tapioca starch, 1 teaspoon of wheat starch and 1 teaspoon of cornstarch into a bowl. 
  2. After that, pour 2 cups & 3 teaspoons of water into the bowl. Mix and stir it well. 
  3. Next, brush some vegetable oil on a tray. Then, pour some rice flour mixture from step 2 into the tray. (Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.)
  4. Then, steam it for 2 minutes after water is boiling. Repeat steps 2-4 a few times. It yields around 8 rice noodle rolls if you use the same size of the tray. 
  5. In the meanwhile, put ½ tablespoon of peanut butter in a container and add 1 tablespoon of water. (Some people like to add oil, but my purpose is to loosen up and make it little bit liquid. If you have peanut allergies. You can skip peanut butter sauce or use sesame sauce.)
  6. Mix it very well until peanut butter is a little bit liquid. 
  7. When the rice flour is done, let it cool down a little bit. 
  8. Then, use a spatula to scrape the side. And, roll the rice noodle sheet up. 
  9. Repeat steps 7 and 8 for a few times. If you use the same size of the tray, you can make around 8 rolls. The following, use the spatula to cut rice noodle rolls into pieces. 
  10. Lastly, add ½ tablespoon of sesame oil, ½ tablespoon of soy sauce, 1.5 tablespoons of hoisin sauce, some peanut sauce and sprinkle sesame seeds. (You can adjust the amount of sauce to your taste.)

Notes

  • Use a rectangular or square cake pan to steam the rice flour mixture thinly, creating delicate noodle rolls.
  • Mix the flour batter thoroughly before each pour to maintain an even texture.
  • The rice noodle rolls yield about 8 pieces with the suggested tray size.
  • If multiple steaming layers are available, steaming several trays simultaneously can save time.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 311mg (13%) Potassium 58mg (1%) Fiber 2g (8%) Sugar 3g (6%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 311mg 13%
Potassium 58mg 1%
Fiber 2g 8%
Sugar 3g 6%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.