Wok Fried Soy Cheung Fun

Cheung Fun is a Cantonese rice rolled noodle dish found throughout southern China and Hong Kong...

The wok tossed noodles are often enjoyed as am on-the-go street food snack but also make a great midweek dinner....This recipe is brought to you by Bun House.

  1. Heat a wok or non stick pan on a medium heat. Add the rapeseed oil and minced garlic, stir fry until lightly golden.
  2. Add the minced pork to the wok and quickly toss while using a spatula to break up large lumps of pork until they are evenly sized.
  3. Add in the cheung fun noodles, with the and the rest of the ingredients apart from the shaoxing wine. Turn up the heat and toss all ingredients repeatedly for 5 mins.
  4. Splash some of the shaoxing wine around the wok so it makes a sizzling sound and quickly deglazes the wok. Quickly toss a couple more times and turn off the heat.
  5. Garnish with freshly ground sesame seeds to finish. Serve immediately.

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Recipe Information

Preparation Time
15 minutes
Cooking Time
5-10 minutes


  • 450g Rolled Cheung fun, cut into 6cm long pieces (if whole) 300g minced pork
  • 2 spring onions, roughly chopped to 5cm pieces
  • 2 cloves garlic, finely chopped
  • 1 red chilli pepper, de-seeded chopped into rings 2 tbsp rapeseed oil
  • 2 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tsp ground sesame seeds
  • 1 red pepper, deseeded and sliced