Pan Seared Cheung Fun Noodle Rolls

Pan Seared Cheung Noodle Rolls
Pan Seared Cheung Fun Noodle Rolls
Pan Seared Cheung Fun Noodle Rolls

Long time no see! Two weekends ago I spent the whole time working on a bunch of recipes for you guys and each one of them failed miserably. MIS.ER.AB.LY. So since then I’ve taken a little break from the kitchen, more specifically from baking. Every once in a while I need to step away from the blog and just make delicious food that doesn’t need to be photo ready or meticulously styled. This little break came at the perfect time too, because a bunch of Reuben’s college friends have been in town for the last week for a wedding! I felt present and totally ready to talk to strangers, eat a lot of good food, and drink moderately… sort of. For 5 nights straight we stayed out to at least 10 pm (omg) and I had at least one alcoholic drink (omggg). My inner 80 year old felt like she was going to keel over. But I survived! For a few hours on Sunday I wasn’t so sure about that.

A 2 week break is sort of enough for me though. I'm itching to pick up my camera again and practice the intricate dumpling folds I've been obsessing over the last few weeks! Now that it's Fall, I have some cozy and comforting recipes in the pipeline. Think noodles, dumplings, curries, sweet potatoes, and maybe a warm spiced cake thrown in there. Yes, I realize that I make noodles and dumplings all year round...

Let's talk noods. Today I'm sharing with you one of my favorite and easiest noodle recipes! My dad would make this dish for my brother and I growing up as an after school or mid-day snack. At the time it seemed like it only took my dad 10 seconds to whip this dish up. It's a real quick recipe! If you haven't had cheung fun before and are a huge fan of chewy textured food, you're in for the a treat! Cheung fun are steamed rice noodles rolled up into thick and chewy noodle rolls. Sometimes they are filled with shrimp, pork, or veggies. As the plain food eating child of the 90s, I always opted for the plain cheung fun. No fillings. Just noodle. Light on the soy sauce.

You can dress up cheung fun in so many different ways, but I'm sharing a pretty simple preparation that you would see as a street snack in Hong Kong. The noodle rolls are chopped up into bite sized pieces, crisped up in a pan, and then tossed in a sweet and salty brown sauce! Grab a toothpick and you got yourself a classic on the go snack! Why are american street snacks this good?

Does a sweet and salty brown sauce sound mysterious to you? It's actually pretty simple and you can use a variation of this sauce in a whole slew of noodle dishes or stir-frys. My sweet and salty brown sauce is a mix of oyster sauce, hoisin, sriracha, sugar, salt and pepper. That's it! You have to use Lee Kum Kee oyster sauce and hoisin though. Especially the oyster sauce. My Mom has been using Lee Kum Kee premium oyster sauce throughout my whole life. She literally puts it in everything! She grew up seeing their ads all over Hong Kong, so she may or may not have fan-girled a little when I told her I was going to be working on a few recipes for them!

Next time you stop in your local Asian grocery store make sure to pick up a bottle of Lee Kum Kee's Premium Oyster Sauce and some cheung fun to whip yourself up this plate of deliciousness! 

Thank you Lee Kum Kee for sponsoring this post!


Pan Seared Cheung Fun Noodle Rolls

serves 2-4

Materials :

1lb fresh rice noodle rolls (cheung fun)
Olive oil
2 tbsp Lee Kum Kee oyster sauce
1 tbsp Lee Kum Kee hoisin sauce + extra for garnish
1 tsp Sriracha
1 tsp sugar
1/2 tsp pepper
chopped green onions - for garnish
sesame seeds - for garnish

Steps :

  1. If your rice noodle rolls have been refrigerated, microwave them for 90 seconds with a wet paper towel until they are soft and pliable. If the noodle rolls are still at room temperature, you’re ready to go! Cut noodles into 1” pieces.

  2. Heat about 1 tbsp of olive oil in a skillet over medium high heat. Place the noodle rolls in the hot skillet and sear on one side for 3 minutes until crisp. Flip the noodle rolls over and sear for another 3 minutes. Repeat in batches if necessary. Set noodle rolls aside.

  3. In a large bowl combine oyster sauce, hoisin sauce, Sriracha, sugar, and pepper, Give it a good mix. Add in seared noodle rolls and toss until evenly coated.

  4. Top with green onions and sesame seeds and serve!

Sambal Shrimp

Hi, lovely peeps! How's everyone's weeks so far? Are you feeling ok? Are you disheartened by what's going on in America and straight up embarrassed/disgusted by who "runs" this country? Yeah, me too. I'm not really great at writing about politics. Talk to me in person. You're invited into our living room. We'll provide beer and snacks. I just wish I could give everyone who feels hurt, angry, and afraid right now a big hug and a personally decorated cupcake. If I had enough time and butter, I'd do it. My hope is that we all continue to be hopeful, kind, compassionate, engaged, and aware. Just ignoring what is going on is not okay anymore. If you're interested in reading some great and humorous political commentary check out my good friend Claire's blog. I literally LOL every time I read it.

Whenever I feel a little down about the state of the world, I try to focus on what is good and bright around me at the moment. Normally that includes being thankful for my safe and cozy apartment, Reuby, and Cho Family. As a birthday present to myself, I bought a plane ticket to Cleveland next month. Going home to see your family does so much good for your spirit! I haven't been home during the Fall for like over 3 years!!! That's far too long. So I literally can't wait to go home next month. I've been fantasizing about apple picking, making apple galettes, strictly drinking only apple cider, dim sum, quality time with my blanket, and sushi feasts with my family. Gah. Cannot. Wait. Has it been 6 weeks yet?

The weather in San Francisco has been pretty chilly and dreary lately, which has been making my craving for real Fall that much more amplified. I hope it clears up soon though, because Reuben's mom is coming this week! We've been cleaning our apartment like crazy. Gotta make sure we look like responsible adults here. I really love having visitors stay with us! It gives us a reason to not be hermits (we're not really hermits) and make welcome treats! If you're going to travel X amount of hours to come hang out with us, you most definitely deserve a homemade treat to welcome you to San Francisco. I'm practicing for the day I run a bed and breakfast where I make dim sum and cakes for all the guests. Will you come? For now, our art studio/office functions as our guest room. It's honestly really nice! I've definitely rented smaller and crappier rooms as a traveling intern. Come visit us! I've invited you into our home at least twice now... don't be rude.

Okay, there's not a great segue into this week's recipe... if you're in need of an incredibly quick and easy recipe to make for dinner because you've scheduled hugging and baking cupcakes for all the hurt, angry, and sad people of America, this Sambal Shrimp is the recipe for you! If you've never had Sambal before, it is simply an asian hot sauce made up of ground red chilies, salt and vinegar. It's pretty spicy if you just eat it by the spoonful like Reuben, but don't worry! The heat really mellows out once you start to cook it and even more so once you mix it up with some fluffy rice. Preparing and cooking the shrimp is stupid quick. If everything goes right, you'll have some tasty shrimp in 10 minutes! But you should definitely cook up some rice and a simple side of veggies because of "health," and because adults eat balanced meals. Right?

Go on ahead and make this super quick meal and get yourself some hugs : )


Sambal Shrimp

serves 2

Materials:

3/4 lb shrimp - peeled and cleaned

3 Tbsp sambal oelek + more for garnish

2 garlic gloves - minced

1 tsp grated fresh ginger

2 Tbsp olive oil + 1 Tbsp for cooking

1 Tbsp honey

Salt + Pepper

2 green onion stalks - chopped, whites and green divided

Steps:

1. Mix together sambal, minced garlic, grated ginger, and a pinch of salt and pepper in a small bowl. Set sauce aside. 

2. Combine shrimp with oil, honey, and a generous seasoning of salt and pepper.

3. Heat 1 Tbsp of olive oil in a skillet over medium high heat. When hot, add the whites of the green onions to the pan and cook for 1 minute, until slightly brown and fragrant. Add shrimp and cook on one side for about a minute, flip shrimp and cook for another minute until pinkish and opaque. Add the sambal sauce and stir to combine. Cook for another 1-2 minutes, stirring occasionally. Shrimp cook quick!

4. Serve over a scoop of rice, a side of veggies, and garnish with green onions!

Pad See Ew

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I thought I was going to be arrested this week. Sometimes I feel like I'm going through life and I think to myself, "you got this. you're such a good adult." Then all of a sudden your procrastinating-self remembers that you were summoned for jury duty and you think it's the day you need to go to court, but you lost the important piece of paper that has all the important information about jury duty on it. I've never been summoned before. And to be honest, logistical things like this confuse me and make me anxious. I didn't think it was a big deal that I misplaced my jury letter until Reuben informed me that if I fail to show up for court there would technically be a warrant out for my arrest. THE HORROR. I can't go to jail. The goodie two shoes inside me was shook. I searched everywhere. I had recently purged our apartment so I was really scared that I had accidentally thrown it away. Alas, before I had reached critical freak out mode and after rummaging through our recycling, I found my letter hidden in one of my forgotten purses (how did it get there?). Thankfully, I don't have to go to court until next week and that's only if I actually get called.

People tell me that the court case I would be on a jury for would mostly likely be for a traffic violation. I think (I know) that I have been watching too much Law and Order, but I am kind of hoping that it will be a little more dramatic than that. UGH, I'm terrible. I obviously don't want anybody to get hurt or have something else terrible happen. But if I'm going to have to sit in court for a few days, I want it to be a little juicy. We will see... am I allowed to tell you about the case if I do go to court? Or will that also get me arrested?

Hooray for Friday! Fridays are when Reuben and I don't cook and order lots of Thai food or an equivalent asian take out. We do a pretty good job with cooking dinner through out the work week. But Friday is the night we order in from one of our favorite Clement Street restaurants, wear soft pants, and cuddle on the couch watching Netflix or On Demand (most likely SUV again). I'm particularly excited for a lazy Friday night because I just wrapped up a deadline and I've clocked in too many hours sitting in my task chair starting at a screen. I know, my plans are boring and basic, but I love it. If you tried the restaurants on Clement Street you would probably be pretty envious right now.

Our favorite Thai place is only 1 block away from our apartment. It's so small and unassuming, but it makes the best Pad See Ew, Pad Thai, Red Duck Curry, and Pumpkin Curry. Their other dishes are yummy too, I just tend to stick to my favorites. We walk up, put in our order, fork over $20, wait 10 minutes, and then we walk home with a hot bag of deliciousness. I get nervous thinking about the day when we won't be living 1 minute away from our favorite take out foods. That's why I'm trying to learn how to make some of them! I have Chinese food covered for the most part. But Thai is still a little bit of a mystery to me. Getting a curry right is really hard, I'm still trying to figure out that perfect balance of spicy, sweet, sour, and creamy. I'll get there eventually though! Pad See Ew might be my favorite Thai dish and it's one of the easier dishes to make. If you haven't had Pad See Ew before, it is essentially a Thai Pan Fried noodle dish commonly made as a quick street meal. Don't judge it based on the fact that it has "ew" in the name. We are adults here. It's super savory from the dark and regular soy sauce. PLEASE don't skip the dark soy sauce. This is essential to getting Pad See Ew's rich savory flavor. There are also notes of bitterness from the Chinese Broccoli and sweetness from the sugar that helps caramelizes the noodles. The beef is tender from marinating in cornstarch (mom's secret tip) and makes a dreamy pairing with the noodles. I could probably eat this whole thing if no one was watching.

Stay in. Make some noodles. Don't get arrested.


Pad See Ew

serves 2 really hungry people or 4 average eaters

Materials:

1 lb flank steak (other cuts of steak work too)

1 tsp + 1 tbsp dark soy sauce

2 tsp + more for stir frying

2 tsp cornstarch

1 tbsp oyster sauce

1 1/2 tsp sugar

2 tsp regular soy sauce

1 tbsp sriracha 

1/2 tsp white pepper

1/2 lb Chinese broccoli

4 cloves of garlic

1 lb fresh wide rice noodles

2 large eggs

Steps:

1. Slice your steak into thin strips. Combine the steak, 1 tsp dark soy sauce, 2 tsp olive oil, and cornstarch in a medium bowl. Mix to combine and set aside to marinade while you prepare the noodles.

2. Let's Prep! Fresh rice noodles should be a little pliable. If they are cold and stiff, microwave them for 45-60 seconds. Chop noodles into 3"-4" chunks and set noodles aside. Chop up the Chinese broccoli into 1 1/2" pieces and set aside. Mince your garlic and set aside.  Lightly beat the eggs and set aside.

4. Combine 1 tbsp dark soy, regular soy, oyster sauce, sugar, sriracha, and white pepper in a small bowl. Mix to combine.

5. Heat a 1 tbsp olive oil in a large pan or wok over high heat. You want the oil to be really hot! Add beef and cook for 3-4 minutes, you want to sear the beef and not fully cook it. Remove beef from pan and set aside.

6. Add a generous amount of olive oil (3 tbsp) to the pan and cook garlic for 30 seconds until slightly brown. Add Chinese broccoli and cook for 5-7 minutes until tender but still with a little crunch. Toss around to avoid burning the garlic.

7. Add the rice noodles and pour in the sauce. Toss everything in the pan slowing to evenly incorporate sauce. Cook 1 minute. Add beef and toss everything again. Continue cooking for 2-3 minutes until noodles soften. 

8. Make a well in the center of your pan. Add eggs into the center and cook for 30 seconds to allow the eggs to slightly set. Break up the eggs with your spatula and toss everything together again. 

9. Make sure your pan is super hot. Let the noodles sit to char for 30-45 seconds. Toss everything and allow the noodles to sit and char again. Continue until you're satisfied with texture of your noodles, about 2-3 minutes.

10. Serve and enjoy!

recipe inspired by The Woks of Life.

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