Pan-fried Cheung Fun (Rice Noodle Rolls) with Bean Sprout Soup
Hong Kong’s most comforting carb
Cheung Fun was always a must-order for me as a kid. Anytime we went out to a Hong Kong-style restaurant, I’d beg my parents to make sure it was on the table—soft, silky rice noodle rolls drenched in sweet soy sauce. It was one of those simple yet deeply satisfying dishes that made eating out with family feel extra special.
This version is my plant-based twist on a childhood favorite.
Pan-frying the Cheung Fun gives it that irresistible, crispy layer while keeping the inside bouncy and chewy— the best of both worlds. Paired with a light, comforting bean sprout soup, this dish brings me right back to those family outings, reminding me why I love Cantonese food so much.
Hope you love it as much as I do!
Protein breakdown (approximately 25g protein per serving):
250g fried tofu = 39g protein
85g silken tofu = 5g protein
2 cups bean sprouts = 6g protein