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.
- Heat a wok or non stick pan on a medium heat. Add the rapeseed oil and minced garlic, stir fry until lightly golden.
- 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.
- 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.
- 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.
- Garnish with freshly ground sesame seeds to finish. Serve immediately.
- 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