Friday, 7 March 2008

fried noodle rolls w spicy peanut sauce

One of my favourite yum cha dishes is jin cheung fun, a noodle roll made from rice noodles with tiny dried prawns incorporated into the noodle. This is then fried until soft and served with a hoisin and peanut sauce combination. It’s so delicious.

Jonas had never tried this dish before (prawns are a no go), so I decided to mock up a vegetarian version and it turned out wonderfully. He absolutely adored it and I had to fight him off to eat my own share of the meal.

It’s incredibly easy to make because all you do is fry up pre-rolled rice noodles and pour over a sauce you simply mix and heat. I did a few little extras to enhance it and make it pretty, but realistically you could cut out all the extras and just eat noodles and sauce.

This is my contribution to Presto Pasta Night this week. Head on over to Ruth’s Once Upon A Feast for the round-up.

Jin Cheung Fun (Fried Noodle Rolls w Spicy Peanut Sauce)
Anna’s very own recipe. Serves 2-4 as side dish.
500g packet of rice noodle rolls
3 tablespoons peanut oil
1 tablespoon toasted sesame seeds
1 tablespoon thinly sliced scallion, white part
1 cup of peanut sauce, hot
Sliced green scallion rounds, to garnish
1. Heat a tablespoon peanut oil in a wok or saucepan. Gently fry the white scallion until soft. Remove and drain.
2. Add the rest of the peanut oil and increase the heat a little. Add the noodle rolls and fry until slightly crispy on the outside and soft in the middle (about 5 minutes).
3. Remove noodles from heat and place half on serving dish in a neat line.
4. Sprinkle with half the sesame seeds and all the fried scallions, then put remaining noodles on top on first half to build a block/wall.
5. Drizzle hot peanut sauce over noodles, sprinkle with the rest of the sesame seeds and garnish with green scallions.
Note: a lot of Chinese and Vietnamese grocers sell rice noodle rolls in packets. They cost around A$1.50 for a 500g pack in Sydney.

Spicy Chinese Peanut Sauce
Anna’s very own recipe. Makes 2 cups.
¾ cup smooth peanut butter
4 tablespoons soy sauce
3 cloves garlic, crushed
1 tablespoon cornflour
1½ tablespoons rice wine vinegar
1½ tablespoons sugar
1 teaspoon chilli powder
½ cup lukewarm water
1. In a small bowl stir together peanut butter, soy sauce, chilli powder sugar, vinegar and garlic until well mixed.
2. Gradually stir in half the water to create a smooth sauce.
3. With the remaining water, mix with cornflour until completely combined.
4. Stir the cornflour mixture into the peanut sauce and stir well.
5. In a saucepan, heat the mixture, stirring constantly, until it’s thickened to your liking. Serve warm.



  1. They do look awesome! I'm drooling and licking my fingers already. Thanks for sharing with Presto Pasta Nights.

  2. That looks good! The noodle rolls sound interesting. I like pretty much anything with a nice peanut butter sauce. :)

  3. love the use of peanut butter. you can also get white sesame sauce from chinatown maybe? :)
    and sprinkle toasted sesame seeds on top for extra texture


  4. My daughters and I LOVE these at yum cha. The sauce doesn't usually have chilli - is it possible to buy a good one from Asian grocery stores? If so, please advise a good brand, I'd love to make this at home.


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