Thursday, November 16, 2023
HomeHealthy FoodCombined Mushroom Cheung Enjoyable (雜菌腸粉)

Combined Mushroom Cheung Enjoyable (雜菌腸粉)

Mixed Mushroom Cheung Fun

Cheung enjoyable (腸粉, rice noodle rolls) is one thing that my household all the time orders at dim sum. Sometimes, we get cheung enjoyable with shrimp or minced beef wrapped inside a skinny and mushy rice noodle sheet. Though I take pleasure in these dim sum classics, I needed to develop a great vegetable-forward cheung enjoyable recipe. That’s why I developed this mushroom cheung enjoyable recipe. It takes time to make these rice noodle rolls, however the effort is price it!


In Chinese language, rice noodle rolls are written as 腸粉 (conventional characters) or 肠粉 (simplified characters). “Cheung enjoyable” comes from the Cantonese pronunciation. In Mandarin, 腸粉 is pronounced as chang fen and chyoong foon within the Toisan dialect.



You need to use any form of mushrooms for this recipe, however I like to recommend utilizing a number of varieties to offer the filling totally different textures and flavors. In my unique recipe, I used a mixture of king trumpet, oyster, and shimeji mushrooms. Just lately, I made a model with shiitake, maitake, and oyster mushrooms. Each of them had been scrumptious!

Mixed Mushrooms
High: maitake, shiitake, and oyster mushrooms; Backside: king trumpet, shimeji, and oyster mushrooms

Sauté the mushrooms for a couple of minutes. This deepens their taste and it cooks down the mushrooms in order that they don’t shrink an excessive amount of as you steam the rice noodles.

Sautéed Mushrooms

As soon as cooked, toss them with teriyaki sauce, garlic, ginger, scallions, and cilantro. You don’t wish to skip the teriyaki sauce as a result of the cheung enjoyable can be too bland in any other case. Then, let the mushrooms cool when you put together the batter. 


The batter for the rice noodle sheets is similar to the one I used for my cheung enjoyable recipe. In that recipe, I used a combination of rice flour, potato starch, cornstarch, and tapioca starch. Right here, I solely use 3 forms of flour: rice flour, potato starch, and tapioca starch. 

To make the batter, whisk the flours collectively and add 2 cups of room temperature water. Then, add 2 cups of boiling sizzling water. When including sizzling water, pour a gentle stream of it into the batter with one hand whereas stirring the batter with the opposite hand. You don’t wish to add all the recent water directly as it might trigger the flour to clump up. 

Silicone Mat

I like to put a silicone mat beneath the bowl to maintain the bowl in place whereas I combine the batter.


Cheung Fun Flour Mix

In case you don’t wish to purchase all of the totally different flours for the recipe, you may usually discover cheung enjoyable flour mixes at Asian supermarkets, just like the one photographed above. Search for luggage labeled “腸粉,” “肠粉,” or “bánh cuốn.”

One essential factor to notice: I’ve discovered the flour to water ratios within the package deal instructions to be slightly off. Within the cheung enjoyable combine photographed above, the recipe requires one half flour to 2 components water. Mama Lin and I discovered the rice noodles had been too stiff when following that recipe. As a substitute, we want a ratio of 1 half flour to 3 components water. The flour-to-water ratio can differ throughout totally different manufacturers.

Cheung Fun Steamer, Rice Noodle Roll Steamer


I exploit a single-tier cheung enjoyable steamer to steam these rice noodle rolls. The steamer is a chrome steel field with one or two slots for sliding within the steamer tray. My single-tiered steamer got here with two trays. 

My mother bought mine for me in San Francisco’s Chinatown for about $35 to $40. This steamer was accessible on Amazon a number of years in the past, however that’s now not the case. As a substitute, you’ll find the 2-tier model of the steamer (affiliate hyperlink), which lets you steam 2 noodle sheets at a time. The field is somewhat dear on Amazon. In case you don’t wish to put money into a steamer, I clarify how you can create another steaming setup beneath.

In case you have a look at the photograph of the steamer field above, you’ll discover that the steamer tray has a steel deal with. This deal with turns extremely popular throughout the steaming course of. Ensure to make use of oven mitts or a thick towel when dealing with the tray. I by accident touched a deal with with my naked fingertips and it was a painful studying expertise (I’m superb now). 


water in steamer box

Fill the field with about 1 to 1 ½ inches of water. My steamer field (photographed above) has 2 metal rods that run throughout the field to help the steamer tray. I attempt to fill the field with sufficient water in order that the water line is just under these rods. 

Slide one of many steamer drawers into the slot and punctiliously switch the steamer field to the range. Set the steamer field straight above the grate in your range and convey the water to boil on excessive warmth. As soon as this water boils, scale back the warmth barely to medium excessive. There can be sufficient steam contained in the field to cook dinner the rice noodle batter on the steamer drawer.

Refilling Box with water

Be sure you all the time have numerous boiling water contained in the steamer field. Utilizing a measuring cup with a spout (like a Pyrex cup), refill the field with water midway via the cheung enjoyable making course of. I’ve burned the underside of my field as a result of I didn’t have sufficient water inside.


Adding batter to cheung fun tray

Brush a skinny layer of oil on a steamer tray. This retains the rice noodle sheets from sticking to the underside. Word that it’s good to brush oil earlier than each batch. Then, pour about 1/2 cup to 2/3 cup of batter over the tray.

With the primary few cheung enjoyable, you’ll discover that the batter may be very slippery on the greased floor and it is likely to be tough to fill the underside of the tray with batter. That’s regular. It will get simpler after a number of batches. Use the again of a spoon to unfold the batter over the empty areas.

If you’d like a thinner sheet of rice noodle, pour 1/2 cup (or barely much less) batter over the tray. It’s trickier to fill the complete floor of the tray evenly with much less batter, however it’s doable.

Adding mushrooms
Within the left, I’ve blended the mushrooms, ginger, garlic, scallions, and cilantro collectively. It’s loads simpler so as to add the filling this fashion.

After you pour the batter into the tray, lay the mushroom combination about 1/3 of the way in which up from the underside edge. In a earlier model of the recipe, I stored the mushrooms separate from the scallions and cilantro. I made a decision to simplify the method by mixing the scallions and cilantro with the mushrooms beforehand.

It is best to solely add the batter to the tray proper earlier than you steam the noodle sheet. In different phrases, don’t put together a tray with batter and let it sit for a very long time. The flours will sink to the underside of the tray over time, leading to erratically cooked rice noodle sheets.

Steamed Chueng fun


The cheung enjoyable wants solely 2 minutes of steaming. While you slide out the steaming tray, you’ll see numerous air pockets on the rice noodle sheet that deflate rapidly (see photograph above). That’s a sign that the noodles are accomplished.


Let the rice noodle sheet cool for a couple of minutes earlier than you begin rolling. The cooling course of is essential as a result of it permits the noodle sheet to set earlier than you roll it. If the noodle sheet is piping sizzling while you roll it, the feel can be very gooey and tough to roll.

Rolling up mushroom cheung fun

The steamer set often comes with a agency plastic bench scraper for rolling. Due to the massive floor space of the trays, I often use two scrapers. Fastidiously separate the rice noodle sheet from the underside edge to start out rolling.

As you roll up the cheung enjoyable, the noodle sheet below the mushrooms could tear simply. Don’t fear as a result of while you roll the cheung enjoyable all the way in which to the top, all of the tears can be coated up.

Rolling up mushroom cheung fun

I usually roll the noodle sheets from the underside up, which is why the mushrooms are positioned 1/3 of the way in which above the underside edge. Mama Lin, nonetheless, does the precise reverse. She prefers rolling the cheung enjoyable from prime to backside, so she lays the filling 1/3 of the way in which down from the highest edge. Both methodology works–it’s only a matter of understanding what’s extra pure for you.


You do not want a cheung enjoyable steamer to make this recipe. You need to use a number of sq. baking pans. I made the mushroom cheung enjoyable efficiently with a 8×8-inch sq. baking pan, although a 9×9-inch pan will work as effectively. Grease the pan, fill it with 1/3 cup of batter (probably extra for a 9×9 pan), and add the filling.

Steaming cheung fun in a square pan

The steaming setup requires a wok and a steaming rack with 2 to 2.5-inch legs much like these (affiliate hyperlink). I bought mine from Asian grocery shops.

boiling water in wok

Place a steaming rack within the heart of a giant wok. Fill the wok with water, sufficient in order that the water stage is just under the steamer rack. Convey the water to boil. Then, place the 8×8 pan with batter over the steaming rack and canopy the wok with a lid. The cheung enjoyable will cook dinner in about 2 minutes.

I want utilizing a large wok like this 14-inch stainless-steel one (affiliate hyperlink) as a result of it’s simpler to insert and take away the 8×8 pan with out burning my hand. Buffalo model woks are dear however sturdy. Right here’s a cheaper stainless-steel wok (affiliate hyperlink). 


Clear the steamer trays fastidiously. As a result of the trays are product of a skinny layer of stainless-steel, you may bend and warp the underside of it in case you apply an excessive amount of strain as you clear it. 

Mama Lin suggests setting the steamer tray over-the-counter with the lip hanging over the sting. That means, while you press down on the tray to wash it, you gained’t run the chance of bending it. 
There are all the time cussed bits of rice noodle that get caught within the corners of the steaming trays. I like to recommend utilizing looped bottle brush cleaners (just like the one on this set) to wash the corners (affiliate hyperlink).

Mushroom Cheung Fun


Sometimes, cheung enjoyable is served in a pool of candy soy sauce made with water, sugar, and soy sauce. I additionally love serving cheung enjoyable with a combination of my teriyaki sauce, soy sauce, and my selfmade chili oil. Be at liberty to serve this with any sauce you favor.


Cracked Noodle Sheet

In case you see cracks within the noodle sheet, it’s often a sign that there wasn’t sufficient steam within the steamer field to chill the rice noodle. There could be a number of the explanation why there wasn’t sufficient steam:

  • There wasn’t sufficient water within the steamer field
  • The warmth wasn’t excessive sufficient to maintain the water at a excessive simmer, which suggests much less steam within the field
  • You let the batter sit on the tray for too lengthy earlier than transferring to the steamer field to steam

Ensure to replenish the water after you make a number of cheung enjoyable. Word that cracking will not be the top of the world. The noodle sheet could be pliable sufficient to roll right into a cheung enjoyable. If it isn’t pliable, strive steaming it once more on excessive warmth for one more minute or 2. If the noodle sheet continues to be very cracked, toss the noodle sheet and make a brand new one.

Mushroom Cheung Fun



Servings: 8 massive rolls

Writer: Lisa Lin

Combined Mushroom Cheung Enjoyable

This mushroom cheung enjoyable recipe is a vegan model of certainly one of my favourite dim sum dishes. Stir fried mushrooms are seasoned with teriyaki sauce and wrapped inside a mushy and silky rice noodle sheet.If doable, use a scale to measure the flours to get an correct measurement. The starches, particularly potato starch, cake simply, so it is likely to be tough to get a exact quantity measurement. That stated, I’ve offered quantity measurements in Word 2, utilizing the spoon-and-sweep methodology of measuring flour. I initially printed this recipe in September 2019 and made a number of modifications to the preparation methodology for the filling.

Prep Time1 hr

Cook dinner Time45 minutes


Mushroom Filling

  • 8 to 9 ounces (225 to 255 grams) blended mushrooms (similar to shiitake, oyster, and so forth.), (see observe 1)
  • 1 tablespoon sunflower, canola, or vegetable oil
  • 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon superb sea salt
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons teriyaki sauce
  • 3 tablespoons thinly sliced scallions
  • 3 tablespoons chopped cilantro


  • 140 grams rice flour, (see observe 2)
  • 90 grams potato starch
  • 70 grams tapioca starch
  • 1 tablespoon sugar
  • 1/2 teaspoon Diamond Crystal kosher salt, or 1/4 teaspoon superb sea salt salt
  • 1 tablespoon sunflower, canola, or vegetable oil, plus extra for brushing
  • 2 cups (475ml) room temperature water
  • 2 cups (475ml) simply boiled water


  • cheung enjoyable steamer
  • measuring cup with spout
  • brush
  • cooling rack


Stir Fry Mushrooms

  • Rinse the mushrooms and pat them dry with a towel. Slice the mushrooms thinly (in case you’re utilizing shiitake, oyster, or king trumpet mushrooms) or tear them aside along with your fingers (in case you’re utilizing maitake or shimeji mushrooms).

  • Warmth a pan with 1 tablespoon of oil over medium-high warmth. Add the mushrooms and sauté them for two minutes. Season with the salt. Switch the mushrooms to a bowl and toss with teriyaki sauce, ginger, garlic, scallions, and cilantro. Let the mushrooms cool for 10 minutes.

Make Batter

  • In a mixing bowl, whisk collectively all of the flours, sugar, and salt in a mixing bowl. Add 1 tablespoon of oil and a pair of cups of room temperature water to the batter and stir to mix. A few of the flour will clump up on the backside of the bowl. Don’t fear–maintain stirring and the flour will loosen finally. Place a silicone mat or a folded up towel below the bowl.

  • Boil some water with an electrical kettle or on the range prime. Measure 2 cups of water and steadily add the boiled water to the batter with one hand whereas stirring the batter with the opposite. The silicone mat/towel ought to regular the bowl when you stir the batter.

  • Set the batter apart. Word that the flour sinks to the underside in just some minutes. Ensure to stir the flour proper earlier than you pour the batter into the steamer tray.

Steam and Roll Cheung Enjoyable

Different Cooking Technique

  • Place a steaming rack within the heart of a wok. You wish to use a big stainless-steel wok that (ideally 14 inches broad) in order that it’s simple so that you can place and take away an 8×8-inch or 9×9-inch pan from the wok. Fill the wok with water, sufficient in order that the water stage is just under the steamer rack.

  • Cowl the wok with a domed lid and convey the water to boil. You may depart the steaming rack within the wok because the water boils.

  • Evenly brush an 8×8 sq. baking pan with oil. Pour simply over 1/3 cup of batter to cowl the underside of the pan. Chances are you’ll want slightly extra batter for a 9×9 pan. Scatter a number of the mushroom filling an inch above the underside edge.

  • Uncover the wok and punctiliously lay the sq. pan over the steaming rack. The steam could be scalding sizzling, so utilizing oven mitts is useful right here. Cowl the wok and steam the noodle for two minutes. Use oven mitts or a towel to take away the pan. Let the cheung enjoyable cool on a cooling rack for a couple of minutes earlier than utilizing a scraper to roll it up.

Serving Cheung Enjoyable

  • You may serve the cheung enjoyable with sweetened soy sauce (see observe 4 for recipe), like they do at dim sum eating places. I like serving the cheung enjoyable with a drizzle of my teriyaki sauce, soy sauce, and chili oil. You may also garnish with toasted sesame seeds and extra sliced scallions.


    1. You need to use any combination of mushrooms that you just like: shiitake, maitake, oyster, king trumpet, shimeji, and enoki. Some dim sum eating places serve mushroom cheung enjoyable with wooden ear (木耳, a kind of fungus) for added texture.
    2. Quantity Measurements: Rice Flour: 1 1/4 cups; Potato Starch: 2/3 cup; Tapioca Starch: 2/3 cup. Beforehand, I listed the quantity measurements for the rice flour as 1 cup, and the potato and tapioca starches as 1/2 cup. These measurements had been based mostly on the dip-and-sweep methodology, which is much less exact than the spoon-and-sweep methodology.
    3. You may also fill the field with water in your sink by working water from the tap straight into the field. Nevertheless, watch out when transferring the field to the range as a result of you may by accident spill water in all places like I did throughout my check batch. 
    4. Sweetened soy sauce recipe: Combine 1/2 cup sizzling water, 2 tablespoons sugar, 3 tablespoons soy sauce, and 1/2 teaspoon sesame oil. Style and add one other half or full tablespoon of soy sauce, if obligatory. 
    5. If you’d like a thinner sheet of rice noodle, pour 1/2 cup (or barely much less) batter over the tray. It’s trickier to fill the complete floor of the tray evenly with much less batter, however it’s doable. 
    6. Don’t overcook the rice noodle sheets as they will crack. This turns into a problem in case you depart the noodle sheets within the steamer field or wok for over 5 minutes.
    7. Don’t pour the batter onto a steaming tray or sq. pan till you might be nearly able to steam the rice noodle sheet. You’ll discover that in case you depart the uncooked batter on the steaming tray for too lengthy, the flour begins sinking to the underside.
    8. Utilizing a carbon metal wok: I don’t suggest steaming the cheung enjoyable in a carbon metal wok as a result of the boiling water within the wok can destroy the seasoning, particularly in case you dwell someplace that has exhausting water.


Serving: 1roll (no toppings) | Energy: 214kcal | Carbohydrates: 35.7g | Protein: 2.3g | Fats: 7.4g | Saturated Fats: 1.1g | Sodium: 280mg | Fiber: 0.8g | Sugar: 2.6g

Did you make this recipe?Tag @hellolisalin or depart a star ranking and touch upon the weblog!
Mushroom Cheung Fun - a vegan version of a dim sum classic

Word: This put up was initially printed in September 2019. I’ve up to date the put up with extra photographs and simplified the method for the filling.



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