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Vegan Chee Cheong Fun (Rice Noodle Roll) | 肠粉 ☘️

Chee Cheong Fun (Rice Noodle Roll) | 肠粉: A Cantonese dish from Guangdong Province in southern China and Hong Kong. A snack or breakfast that sold in many street restaurants. There is no official recording of the history of the rice noodle roll. Most cooking books mention that the jyu cheung fan was begun in the 1930s. It is a thin roll made from a wide strip of shahe fen (rice noodles), commonly filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fan. The name, jyu cheung fan, “jyu” means “pig” in Cantonese, “cheung” means “intestine”, and “fan” means “noodles”. Combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. In Guangzhou, Guangdong Province, people called it laai cheung because it is a noodle roll that pulled or pushed by hand.


  • 220g rice flour

  • 80g tapioca flour

  • 20g wheat starch

  • 800ml water

  • 1 TSP salt

  • 2 TSP vegetable oil

  • 2 TBS spring onions (chopped)

  • Sweet sauce (for garnish)

  • Fried shallots (for garnish)

  • Roasted white sesame seeds (for garnish)


  • 1 cup of water

  • 2 TBS soy sauce

  • 2 TBS vegetarian oyster sauce

  • 1 TBS dark soy sauce

  • 3 TBS sugar

  • 2 TBS corn starch


1. Let's prepare the rice noodle. Add in rice flour, tapioca flour and wheat starch in a mixing bowl and mix until combined. Then pour in cooking oil and salt. Mix until incorporated.

Side notes: Wheat starch will make the rice noodle's texture soft yet resilient so try not to substitute wheat starch with other starch. I also added some tapioca flour to prevent the rice noodle from tear easily but do not add too much or it will become too chewy and firm. Rice noodle supposed to be soft but I like mine to be abit more chewy and firm so I added extra tapioca flour.

2. Next, gradually add water and whisk gently until it is well-mixed and no lumps. Set aside for 15 - 20 minutes. At a meantime, prepare the steamer, put a metal trivet on top of the wok. Pour water in and bring the water to a rolling boil.

3. Now, let's make the sweet sauce. Place water, soy sauce, oyster sauce, dark soy sauce, sugar and corn starch in a mixing bowl and stir until combined. Make sure there is no lumps.

4. Then transfer the mixture in a cooking pot and bring to boil and cook until the sugar melts. Make sure to constantly stir the sauce to prevent any lumps. Once done, remove from heat and transfer it to a serving bowl. Set aside and let it cool down.

5. Next, grease a metal square pan with cooking oil. You can also use non-stick square cake pan. Put the empty pan into the steamer.

6. Then pour 1 ladle of batter into the pan. You may pour 2 ladle of batter if you use bigger pan. Make sure to level the pan evenly so that the batter will cover the whole area. Sprinkle some chopped spring onion on top. For non-vegan, you may also add some minced meat like char siu, shrimp or dried shrimp as you like. Cover with a lid and let it steam for around 3 - 5 minutes. You may need to experiment with the timing. The rice noodle will turn slightly translucent and bubbly on certain spots.

7. Once done, remove the pan from the steamer and let it cool down. Do not try to roll the rice noodle while its warm as it will be too sticky! You may use rubber spatula to gently roll it from on end. Noted that, if the batter stick to your pan even after cooling down, that means you need to steam it longer. Repeat steps 6 - 7 for the rest of the batter. Make sure to give the batter a good stir each time as the flour tends to settle at the bottom after a while. If you don't give it a stir, your rice noodle won't come out right.

8. While you are still steaming the rest of the rice noodle, place each roll on a lightly oiled plate. You may also keep them warm in the oven or in another steamer on the lowest heat. You can either serve it as it is or you can also chop it off into a bite size.

9. Serve Chee Cheong Fun (rice noodle) with sweet sauce drizzle on top and sprinkle with roasted white sesame seeds and fried shallots. Enjoy!

My mom made the best chee cheong fun back when we were at Ipoh and it has always been my all-time favorite dish! I love it the most when she serve it with her special chicken curry 🤤 This is my first time making chee cheong fun, everything from scratch! It was a super fun experience and the best part is of course eating it 🤣

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