Hong Kong Style Cheung Fun Recipe (Rice Noodle Rolls With Chili Garlic Sauce)
If you've ever sat down at a dim sum restaurant and watched the cart roll by with those silky, glistening rice noodle rolls, you already know how good cheung fun is. Soft, slippery, and just a little chewy — it's one of those dishes that looks fancy but is secretly one of the easiest things you can make at home.
This version keeps it classic Hong Kong style: steamed cheung fun, cut into bite-sized pieces, and finished with a drizzle of Yeo's Chili Garlic Sauce and a sprinkle of toasted sesame seeds. That's it. Ten minutes, three ingredients, and you've got a dim sum appetizer that tastes like it came straight from a Cantonese kitchen.
What Is Cheung Fun?
Cheung fun (腸粉) are steamed rice noodle rolls — thin, delicate sheets of rice flour batter that are rolled up and served with sauce. You'll find them at most Asian grocery stores in the refrigerated section, vacuum-packed at room temperature, or sometimes freshly made at the deli counter. All varieties work great for this recipe.
Why Yeo's Chili Garlic Sauce?
The sauce is everything with cheung fun. The noodle itself is mild and neutral, so what you drizzle on top does all the heavy lifting. Yeo's Chili Garlic Sauce brings the perfect balance of garlicky depth and spicy kick without overwhelming the delicate rice roll underneath. It clings beautifully to the silky noodle surface and gives every bite that bold, punchy flavor dim sum lovers are after. Find it at your local Asian grocery store or order it at Yeo's Shop.
Keep It Simple, Keep It Good
This is one of those recipes where restraint is the move. Don't overload the sauce — a light, even drizzle is all you need. The sesame seeds add a subtle nuttiness and a little texture contrast that ties the whole dish together. If you want to go a step further, a tiny drizzle of sesame oil right before serving takes it to the next level.
Ingredients (Serves 2)
- 2 rolls cheung fun (rice noodle rolls)
- 2–3 tbsp Yeo's Chili Garlic Sauce
- 1 tsp white sesame seeds, toasted
- Optional: a few drops of Yeo's sesame oil to finish
Instructions
- Steam the cheung fun. Place the rice noodle rolls in a steamer basket over boiling water. Steam according to package instructions, or 8–10 minutes until heated through and silky soft.
- Cut into pieces. Carefully transfer the steamed rolls to a cutting board and slice into bite-sized pieces, about 1–1.5 inches each. They'll be delicate, so use a sharp knife and a gentle hand.
- Plate and drizzle. Arrange the pieces on a serving plate. Drizzle generously with Yeo's Chili Garlic Sauce, making sure each piece gets some love.
- Finish and serve. Sprinkle with toasted white sesame seeds and a few drops of sesame oil if using. Serve immediately while still warm.
Tips & Variations
- Where to find cheung fun: Look in the refrigerated or room temperature section of your local Asian grocery store. Fresh, shelf-stable, and vacuum-packed varieties all work great for this recipe.
- Toast your sesame seeds: Even just 1–2 minutes in a dry pan over medium heat makes a huge difference in flavor. Don't skip this small step.
- Add more toppings: Thinly sliced green onions, a drizzle of hoisin sauce, or a splash of soy sauce are all great additions if you want to build it out further.
Obsessed with bold Asian flavors? Shop Yeo's Chili Garlic Sauce and more at Yeo's Shop and bring the dim sum experience home.