Pan-Fried Cheung Fun with Egg & Sweet Sauces
雞蛋煎混醬腸粉·(gai-daan-zin-wan-zoeng-coeng-fan)
The Rice Cooker & The Morning Jook
If you grew up anywhere near a Cantonese household, the smoky, savory smell of these pan-fried rice noodles is instantly recognizable. It is a brilliant street food magic trick, transforming a blank canvas of plain, store-bought rice rolls into a crispy, egg-wrapped masterpiece. The unwritten secret to pulling this off on a busy weeknight is thermal: nuking those brittle, refrigerated noodles in the microwave first ensures they crisp up in the hot pan instead of shattering into a mess. Hit them with a trinity of sweet soy, hoisin, and a perfectly balanced peanut-sesame sauce, and you have the absolute taste of home.
Before you start
Revive the cold noodles in the microwave.
Place the refrigerated rice noodle rolls on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 60 to 90 seconds until warm and pliable.
Portion the noodles.
Use a knife or kitchen scissors to cut the softened rolls into 1 1/2-inch bite-sized segments.
Prepare the peanut-sesame sauce.
In a small bowl, whisk the peanut butter, tahini, sesame oil, and 2 tablespoons of hot water until it runs off your spoon like thick syrup.
Prepare the sweetened soy sauce.
In a second bowl, combine the light soy sauce, dark soy sauce, sugar, and 1 tablespoon of hot water, stirring until the sugar is completely dissolved.
Prepare the sweet sauce.
In a third bowl, thin the hoisin sauce with 1 teaspoon of hot water so it can be easily drizzled.
Ingredients
- pre-made plain rice noodle rolls16 oz
- eggs2 large
- neutral cooking oil2 tbsp
- scallion1 med
- smooth peanut butter1 tbsp
- tahini or Chinese sesame paste1 tbsp
- toasted sesame oil1 tsp
- light soy sauce2 tbsp
- dark soy sauce1/2 tsp
- sugar1 tsp
- hoisin sauce2 tbsp
- hot water1/4 cup
- toasted white sesame seeds1 tbsp
- sweet preserved radish1 tbsp
- chili oil1 tbsp
Method
- 01
Sear the noodles undisturbed.
Heat a large non-stick skillet or seasoned cast-iron pan over medium-high heat with 1 1/2 tablespoons of the neutral oil. Add the noodle pieces in a single layer and leave them completely alone for 1 to 2 minutes until the bottoms develop a golden, crispy crust.
- 02
Flip and bloom the aromatics.
Gently flip the noodle pieces to crisp the other side, then add the scallion whites to the pan, letting them sizzle in the hot oil for about 30 seconds.
- 03
Wrap the noodles in egg.
Pour the beaten eggs evenly over the noodles in the pan. Wait 10 to 15 seconds for the bottom of the egg to set and grab hold of the crispy rice rolls, then gently break up the mass with a spatula and flip the noodles so the egg cooks through while clinging to the rolls.
- 04
Dress with the three sauces and serve.
Transfer the hot, egg-wrapped noodles to a serving platter. Generously drizzle the sweetened soy sauce all over, zigzag the peanut-sesame sauce, and follow with the hoisin. Top with the toasted sesame seeds, scallion greens, preserved radish, and serve immediately with a side of chili oil.
Notes
The microwave trick is mandatory.
Skipping the microwave step with refrigerated rice noodles will cause them to shatter in the pan rather than developing a chewy, golden crust.
Nailing the sesame sauce.
Pure Chinese sesame paste is often too intense, and plain peanut butter is too thick. Cutting them 1:1 perfectly mimics the luxurious consistency of a Hong Kong street cart.