INeedMoreCreativity: Awesome stuff. I love seeing actual new food recipes instead of just rearranging lasagna or pizza into different shapes.
SoupedUpRecipes: Hi everyone, wish you a happy new year. In this post, I want to share my Chinese rice noodle roll recipes. It is also known as Chang fen/肠粉. It is popular that you can find it in some fancy tea house restaurant or if you walk around in GZ in the morning, you will see some little restaurants making and selling Changfen and they are usually packed. I know it is a cheap meal that less than a dollar you can have a delicious breakfast but it is always good to know how to make it at home.
**[Video link is here if you want to check](https://www.youtube.com/watch?v=exzl6a1X_lM&t=9s&list=PLaBxSZfJwNOGA-455zInC-nUQkPzpBMxe&index=13)**
**Ingredients for The Flour Mixture**
– 2.8 ounces *(80 grams)* of rice flour / *粘米粉*
– 2.5 ounces *(70 grams)* of wheat starch / *澄粉*
– 1.5 tbsp *(8 grams)* of potato starch / *土豆淀粉*
– 1.5 tbsp *(8 grams)* of cornstarch / *玉米淀粉*
– 14 ounces *(400ml)* of water
**Ingredient Options for the Filling**
– Beef / pork / chicken / fish slices
– Shrimp / sausage / char siu / egg / tofu
– Cilantro / lettuce / carrot / cabbage / scallion
**What I Used in This Recipe:**
– Ground beef, 2 eggs, minced carrot, some lettuce and diced cilantro
**Ingredients for the Gravy**
– 1 tbsp of vegetable oil
– 3 cloves of garlic
– 4 slices of ginger
– 3 small shallots
– 7 ounces *(200ml)* of chicken stock or water
– 1 tbsp of soy sauce
– 1 tsp of fish sauce
– 1 tsp of dark soy sauce
– 1 tsp of oyster sauce
– Corn slurry: 2 tsp of cornstarch + 2 tsp of water
**Instructions for Rice Noodle Rolls**
– Mix the flour ingredients *(2.8 ounces of rice flour, 2.5 ounces of wheat starch, 1.5 tbsp of potato starch, 1.5 tbsp of cornstarch)* with 14 ounces of water.
– I used 4 different kinds of flour and starch. They all have their own purposes in this recipe. If you miss 1 or 2, it will come out a little bit different. *(Wheat starch is the ingredient that makes your rice noodle transparent; Rice flour gives the noodle a sticky texture; Potato starch will make your noodle roll become a little bit bouncy; Cornstarch, this is my little trick to prevent the rice noodle roll from breaking apart while you are rolling it.)*
– Prepare the fillings. I am using 2 eggs, shredded carrot, lettuce, cilantro, some ground beef. You can use anything you want like, such as pork, chicken, sausage.
– Get a flat trail or pan. Brush some oil on the surface to prevent sticky.
– And some flour mixture into the pan. The amount depends on how big the pan is.
– Then sprinkle the topping ingredients (Carrot, lettuce, Cilantro, beef, a little bit egg). Don’t put too many toppings, or else the rice noodle roll will be too thick.
– Spread it with a spoon; make sure it covers the bottom of the pan evenly. Then you are ready to steam.
– Put it above the boiling water. Steam it for 3 minutes. When you open the cover, there should be a lot of big bubbles under the thin layer of noodle – my camera cannot catch that well but you should see it if you make your own. And those bubbles tell you that it is ready, you can take it out.
– Roll it into noodle roll. Now that you are done with 1 piece of Chang fen and you just finish the rest. If you have 2 trails in hand, that will be much easier. You can prepare the second one while the first one is steaming.
**Instructions for the gravy**
– Rice noodle roll usually served with gravy. Let’s me show you how to make that.
– In a small saucepan, add 1 tbsp of vegetable oil, 3 cloves of minced garlic, some ginger strips, and some minced shallot. Give it a stir, let it become fragrant.
– Pour in 7 ounces of chicken stock. Then add in all the seasoning *(1 tbsp of soy sauce, 1 tsp of fish sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce)*. Mix it a little bit, bring this to a boil.
– Quickly make slurry *(Mix 2 tsp of cornstarch and 2 tsp of water together)*. Pour it into the saucepan. Keep mixing it. After 1 minute, the sauce should be slightly thick. That is how you know it is done.
– The sauce will taste pretty salty and intense in itself which is what we need because we didn’t add any seasoning to the flour mixture.
– Pour the gravy on top of the rice noodle roll. You are ready to eat.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
Wish you a happy new year=)
BananamousEurocrat: I don’t have a proper steamer. Any way you could do these, say in the oven with a water bath or something?
storytimeme: After discovering and loving Chang Fen/fun, I have to know this: Why is it only served in the morning and before lunch time? I looked around China Town in London when I was visiting and only saw it served until about 11am-12 pm. Can you enlighten me?
TheMrsChan: This is honest to god one of my favourite dishes
Ivykite: My mom used to make these filled would wood ear mushrooms and ground pork.
She used to tie a piece of fabric over a steamer and pour the batter directly into the fabric and roll it on there.
WalletPhoneKeysPump: Awesome share. Looks just like the food we get at dimsum in flushing, NY.
mattypanda: Oh god. I’m so full but I want these so badly right now.
CQME: These are so good if fresh and done right. It’s usually a good dish to order to determine whether or not the dim sum restaurant is good.
OniExpress: Thanks for that. I wasn’t sure what kind of ratio these noodles used before, though it looks like I might need to start looking into a front-loading steamer that can use trays.
sanslimites: Why so many different starches? Do they act differently?
psbza: Great share
theperilousregard: Nice job! this looks great and the write up was super helpful 🙂
busymom0: Why’s the ground beef so…RED?
JanwaRebelle: I will definitely make this…thanks!
wojar: we have it plain in Singapore! just sweet sauce, sesame oil and chilli.
Mein_Tarnaccount: A Gif Recipe that doesn’t tell you to fire up the grill for those little bits of meat? I feel cheated.
deadmantizwalking: I’ll try your flour ratio but usually, I use 6-7 parts rice flour to 1 part corn starch and 2 parts potato starch. And also include sesame oil in the sauce if I’m doing it HK style. Sugar or Ketchup Manis if I’m doing it Singapore Sweet style.
Mixing the ingredients directly in the dough is kind of weird though. (edit: Other than some spring onions/garnish)
Never seen anyone do it like that unless they plan to do an additional layering around the changfen. Seems like that would make the cook very uneven when the ingredient lose water as it cooks plus different thickness.
phicorleone: This look delicious! Can you tell me: why is it called rice noodle? Is that because of the ingrediënts that go into that sort of omelet thing? I want to see more gifs like this, I love it!
MrJackdaw: Is the ground beef pre cooked?
uwillnevahknow: The sodium count gotta be insane in the membrane
mofish1: Would it be easier to just mix the ingredients all together first rather than pouring then mixing in that shallow pan?
XRPme: That is way beyond my skill level and patience level. Which is a shame as it looks bloody fantastic.
cc88291008: As a Chinese I am very uncomfortable and angry that you call this “蒸肠粉”. THIS IS NOT CHINESE STEAMED RICE NOODLE!
You are just making a damn pancake! The stuffing should not be sticking to the noodle coating at all!
For your reference, this is how a proper steamed rice noodle should look like:
http://s15.sinaimg.cn/middle/af03df1cgc90dd088ff7e&690
For the curious, search 蒸肠粉 in google image and you will see the real steam rice noodle.
zigglezip: Looks seriously delicious>
tybr00ks1: Seems kind of bland
Random_Link_Roulette: Thats uh… Not a noodle….
