My husband prefers traditional Chinese breakfast over Western-style meals, so I frequently prepare various homemade dishes. Cheong fun (rice noodle rolls) is a regular choice due to its simplicity, affordability, and versatility. It is satisfying and easily customizable, making it a family favorite.
After sharing photos on social media, many requested the recipe. Below is my detailed method for creating this dish, which can be adapted with alternatives like Chencun fen or ho fun noodles. Ingredients: – 700g Cheong fun (substitute with Chencun fen or ho fun) – 250g soybean sprouts – 1 pork kidney (replace with preferred meat) – 1 chili pepper or chili sauce (optional) – Chopped cilantro and scallions, to taste – 2 tbsp peanut oil – 2 tbsp soy sauce – A pinch of salt – 1/2 tbsp oyster sauce – 1/2 tbsp sugar – 1/2 tsp starch – A dash of cooking wine Preparation Steps: 1. Use pre-cooked Cheong fun for convenience. Soybean sprouts are recommended for optimal flavor after testing various vegetables. 2. Clean the pork kidney by halving it, removing white membranes, soaking to eliminate blood, and slicing thinly. Marinate with salt, oil, sugar, soy sauce, cooking wine, and starch for at least 10 minutes. Refrigerate if preparing ahead. 3. Dice chili, cilantro, and scallions. Adjust chili quantity based on preference. 4. Rinse and drain soybean sprouts. Prepare ingredients in advance and refrigerate to save time. 5. Use a large plate (e.g., 30cm diameter) for steaming. Boil water beforehand to speed up cooking. 6. Arrange soybean sprouts evenly on the plate (no oil needed). Cut Cheong fun into 4cm segments using kitchen scissors. 7. Layer marinated pork kidney over the noodles. Once assembled, place the plate on a steamer rack over boiling water. 8. Steam covered on high heat for about 8 minutes. Avoid overcooking the kidney to prevent toughness.For ingredients like pork ribs, pork tongue, or chicken legs, extend the steaming time by a few minutes.
While steaming, prepare the sauce: In a rice bowl, combine half a spoon of oyster sauce, a small half-spoon of white sugar, and two spoons of soy sauce. Mix well. These three seasonings are essential for flavor and should not be omitted. If you prefer a spicy taste and have no fresh chili, add chili sauce at this stage. Heat one and a half spoons of peanut oil in a separate pan. Pour the hot oil into the soy sauce mixture—you should hear a sizzling sound. The sauce is now ready. After 8 minutes, remove the steamer lid. Evenly distribute chopped chili and scallions over the dish. If you prefer cooked chili, add it earlier to steam with the Cheong fun. Pour the prepared sauce over the Cheong fun. For an enhanced finish, sprinkle toasted sesame seeds if available. Serve hot and mix thoroughly with chopsticks to ensure each piece is coated with the sauce. This dish is known as Cheong fun or rice noodle rolls. If unavailable, Chencun fen or ho fen can be substituted. Note that these alternatives do not require cutting into segments—simply loosen them before use. Customize with preferred meats such as ham, chicken legs, or lean pork, as shown in accompanying images.