This Rolled Rice Noodles are also called Chee Cheong Fun and served steamed with a sweet soy dressing and sprinkled with sesame seeds. I’ve put a twist to this yummy rolled rice noodles and made a stir fry. The pieces of rolled rice noodles becomes soft once cooked and the sweet and salty sauce has that moreish effect.
From all the Asian noodles, rice noodles is one of my foodie weakness and this Cusinera’s creation is one of our regular noodle dish in the TRIBE house. I know it says Banh Uot Cuon (Vietnamese) on the packets but I haven’t tried unrolling them and filling it with savoury fillings, will try next time=)
I bought this Rolled Rice Noodles packets in Yuen’s in Sunnybank, you can find them inside their display fridge or one of those racks near the tofu/noodles/soya milk fridges.
STIR FRIED ROLLED RICE NOODLES (Stir fried Chee Cheong Fun)
2x packets of Rolled Rice Noodles (500g each)
1 bunch petchay
350g pork belly
4 tspn chicken powder
1 large carrot
1 large onion
2 cloves of garlic
4 tbspn Kecap Manis (sweet soy sauce)
1 1/2 tspn dark soy sauce
a pinch of ground black pepper
*used U.S Measuring Cups & Spoons
~ Slice the rolled rice noodles the same length of your thumb.
~ Slice your pork belly into thin bite size pieces. Peel you carrot, onion and garlic. Julienne your carrot, slice onion thinly and crush garlic cloves with the flat side of your knife.
~ Wash your petchay and cabbage, trim your petchay and cut the large leaves into two. Slice your cabbage into rough pieces.
~ Heat your cooking oil and sauté your garlic and onion in a hot wok over a medium-high heat. Cook the onion till translucent and then add in your pork belly and cook it for 2-3 minutes. Pour in your Kecap Manis and dark soy sauce, and also include your seasonings (chicken powder & ground black pepper), mix them thoroughly together.
~ Place your sliced cabbage and cook it till they have wilted slightly about 1 minute then add in your petchay, cook it further till the petchay becomes vibrant green in colour.
~ Add in your julienned carrot and by this time the mixture will produce a bit of liquid, bring down the heat into simmering stage. Keep stirring the dish so that the vegetables gets evenly cooked. Finally add in your chopped rolled rice noodles and reduce the heat into medium-low to avoid the noodles sticking to the bottom of the wok.
~ Cook till the rolled rice noodles becomes soft and pliable. The noodles will absorb most of the liquid, remove from the wok into a large serving bowl.
~ Best served just freshly cooked.
- You can substitute the rolled rice noodles with the flat wide rice noodles if you want.
- If you want something extra special, try adding slices of beef, squid or even prawns to make this dish as a combination like the ones they offer in Asian takeaways/fast foods.