Description

This Perfect Pan Seared Cheung Fun Noodle Rolls recipe offers a quick and comforting way to enjoy the delicate, silky texture of fresh rice noodle rolls with a crispy sear and a flavorful savory sauce. Ideal for a simple yet satisfying meal, it features a blend of oyster and hoisin sauces, a touch of spice from Sriracha, and a fresh finish with green onions and sesame seeds.

Ingredients

Scale

Noodles and Oil

300 grams Fresh Rice Noodle Rolls (Cheung Fun) (Look for fresh variations for the best experience.)
2 tablespoons Olive Oil (Use sesame oil for extra flavor if desired.)

Sauce

2 tablespoons Lee Kum Kee Oyster Sauce (Avoid substitutes for authentic taste.)
2 tablespoons Lee Kum Kee Hoisin Sauce (Drizzle extra on top for added flavor.)
1 teaspoon Sriracha (Adjust based on spice preference.)
1 teaspoon Sugar (Necessary to round out savory flavors.)
1 pinch Pepper (To enhance overall flavor.)

Garnish

2 tablespoons Chopped Green Onions (Adds freshness and visual appeal.)
1 tablespoon Sesame Seeds (Provides crunch and nutty flavor.)

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Instructions

Prepare the Noodles: If refrigerated, wrap the fresh rice noodle rolls in a wet paper towel and microwave for 90 seconds until they become soft and pliable, which will make them easier to handle and perfect for searing.
Cut the Rolls: Slice the softened rice noodle rolls into 1-inch pieces. Cutting them evenly ensures consistent searing and a nice presentation.
Heat the Oil: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until the oil shimmers, indicating it’s hot enough to sear the noodles properly.
Sear the Noodles: Place the cut rice noodle pieces into the hot skillet and sear each side for about 3 minutes. This process crisps the exterior, adding a delightful texture contrast to the soft noodles inside.
Mix the Sauce: In a small bowl, whisk together 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 teaspoon Sriracha, 1 teaspoon sugar, and a pinch of pepper until fully combined. This well-balanced sauce complements the mild flavor of the noodles.
Coat the Rolls: Toss the hot, seared rice noodle rolls in the prepared sauce mixture until they are evenly coated, allowing the flavors to absorb into the noodles.
Serve with Style: Transfer the coated noodle rolls to a serving dish and garnish generously with 2 tablespoons chopped green onions and 1 tablespoon sesame seeds to add freshness, crunch, and a nutty flavor to the final dish.

Notes

Use fresh rice noodle rolls (cheung fun) for the best texture and taste; frozen or dried versions will not yield the same result.
Microwaving wrapped in a wet paper towel prevents drying and softens the noodles gently.
Adjust Sriracha quantity based on your preferred spice level or omit for a milder dish.
For a more intense flavor, substitute olive oil with sesame oil to add nutty undertones.
Do not overcrowd the skillet when searing; work in batches if necessary for even crisping.
Leftovers can be reheated gently in a skillet to regain some crispiness but are best enjoyed fresh.