Cheung fun or rice noodle rolls with peanut butter and hoisin sauce is one of my favorite street foods I have to pick up whenever I’m in Chinatown. It has the perfect blend of sweet and savory hoisin sauce and creamy peanut butter. Usually the soft rice noodles rolls, made from rolling up sheets of steamed rice batter, are mixed with fragrant bits of scallion and crunchy dried shrimp. If you are vegetarian or vegan, the shrimp can be omitted.

A lot of the recipe is creating the sauces and preparing the toppings. It is more of an assembly type of dish, which is good because you don’t have to do too much to enjoy this amazing street food, which you can find all over Hong Kong.

Cheung Fun Noodle Roll with Peanut Butter and Hoisin Sauce

(makes 4 servings)

  • 1 pound package cheung fan
  • 1 stalk scallion, for garnish
  • 1-2 tablespoon sesame, toasted
  • 1-2 teaspoons mini dried shrimp, optional
  • 1 heaping tablespoon peanut butter
  • 3-4 tablespoons boiling water
  • 1/4 teaspoon sugar
  • 2 tablespoons soy sauce + 2 tablespoons water
  • 2 tablespoons hoisin sauce

Directions

  1. Cut the cheung fun into 1-inch pieces. Steam for 10 minutes until soft.
  2. Prepare the toppings by cutting up the scallions and toasting the sesame and dried shrimp (if using) in a pan for 2-3 minutes, or until fragrant.
  3. In a bowl, whisk the peanut butter and water together until smooth and creamy. Add in the sugar.
  4. In another bowl, mix together the soy sauce and water.
  5. To assemble, mix the cheung fun with the scallions and dried shrimp. Add in the soy sauce mixture and then the peanut butter and hoisin sauce. Sprinkle on the toasted sesame and serve.