BreakfastSnackAppetizer

Vegetarian Chee Cheong Fun

Name: Vegetarian Chee Cheong Fun
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: malaysian, chinese
Ingredients: 100 g rice flour; 20 g tapioca starch; 20 g wheat starch; 300 ml water; 0.5 tsp salt; 1 tbsp vegetable oil; 4 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tsp sesame oil; 1 tsp sugar; 2 tbsp water; 1 tbsp toasted sesame seeds; 2 pcs green onion thinly sliced

This recipe makes smooth, delicate rice noodle rolls typically enjoyed for breakfast or as a snack. The rolls are steamed and then served with a savory, slightly sweet sauce and toasted sesame seeds. It's a comforting and customizable dish.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 199 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

noodle batter

100 grice flour
20 gtapioca starch
20 gwheat starch
300 mlwater
0.5 tspsalt
1 tbspvegetable oil

sauce

4 tbspsoy sauce
1 tbspdark soy sauce
1 tspsesame oil
1 tspsugar
2 tbspwater

garnish

1 tbsptoasted sesame seeds
2 pcsgreen onion, thinly sliced

Equipment

steaming dish · wok · large pot · spatula · cutting board · knife · whisk · small bowl

The method

Step by step

1
In a large bowl, whisk together the rice flour, tapioca starch, wheat starch, water, salt, and vegetable oil until the batter is smooth and lump-free.
About 5 min
Cook’s note: Ensure there are no lumps for a smooth noodle texture.
2
Prepare your steaming setup. You will need a wok or large pot with a lid, and a flat-bottomed heatproof dish or shallow pan that fits inside, such as a pie plate or an 8-inch square cake pan. Lightly grease the dish with a thin layer of vegetable oil.
About 2 min
Cook’s note: Make sure your steaming dish is perfectly flat for even noodle sheets.
3
Bring water to a rolling boil in the wok or pot. Once boiling, reduce the heat slightly to maintain a strong steam.
About 5 min
4
Stir the noodle batter well before each use, as the starches tend to settle at the bottom. Pour a thin layer of batter into the greased steaming dish, just enough to cover the bottom evenly.
About 1 min
Cook’s note: The thinner the layer, the more delicate the noodle.
5
Carefully place the dish into the steamer, cover, and steam for 2-3 minutes, or until the noodle sheet is opaque and bubbles appear.
About 3 min
6
Remove the steamed noodle sheet from the steamer. Using a lightly oiled spatula or dough scraper, gently scrape the noodle sheet from one end to the other, rolling it into a log.
About 1 min
Cook’s note: Oiling your spatula prevents sticking and helps create smooth rolls.
7
Place the rolled noodle on a clean plate and repeat the steaming process with the remaining batter until all of it is used, greasing the dish each time.
About 10 min
Cook’s note: Keep the steamed noodles covered to prevent them from drying out while you finish the rest.
8
While the noodles are steaming, prepare the sauce by combining the soy sauce, dark soy sauce, sesame oil, sugar, and water in a small bowl. Whisk until the sugar is dissolved.
About 2 min
9
Once all the noodles are rolled, slice them into bite-sized pieces, about 1-2 inches long.
About 2 min
10
Arrange the noodle pieces on serving plates. Drizzle generously with the prepared sauce and garnish with toasted sesame seeds and thinly sliced green onion.
About 1 min
Cook’s note: Serve immediately while warm.

Per serving

Nutrition

57%Score

Calories: 198.9kcal
Protein: 3.3g
Carbs: 32g
Fat: 6.1g
Fibre: 1.2g
Sugar: 1.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chee cheong fun and sauce separately in airtight containers in the refrigerator.

Reheating

Reheat the noodles by steaming for a few minutes until soft, then warm the sauce gently on the stovetop or in the microwave.