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5 from 4 votes

Curry Chee Cheong Fun - 咖哩猪肠粉

This Curry Chee Cheong Fun is a recreation of my favorite childhood breakfast food in Malaysia. Each bite is packed with aromatic curry with silky smooth noodles that will keep you wanting for more. It's vegan, gluten-free, and easy to make at home.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Curry, Main Course, Snack
Cuisine: Asian, Chinese
Keyword: glutenfree, ricenoodles
Servings: 2 people
Author: woonheng

Equipment

  • Quarter sheet pan
  • Steamer

Ingredients

Chee Cheong Fun (Rice Noodles)

  • 1 cup [120g] rice flour
  • cup [40g] tapioca starch or sweet potato starch
  • a pinch of salt
  • 1⅓ cup [315g] water
  • oil for brushing

Curry

  • 3 tablespoons homemade sambal (red chili paste)
  • 2 cups vegetable stock or water*
  • ½ cup [125ml] coconut milk
  • oil for cooking
  • salt to taste

Other Ingredients

  • fried shallots
  • sesame seeds

Instructions

Chee Cheong Fun (Rice Noodles)

  • Mix the rice flour, tapioca starch, and a pinch of salt in a large bowl.
  • Gradually pour in the water and whisk continuously until no lumps appear. The mixture should be a thin batter.

How to cook the Rice Noodles

  • Prepare a large wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two quarter size baking sheet pan).
  • Fill the pan with water and bring it to a rolling boil.
  • Grease the bottom of the pan or plate and add in about ⅓ cup [80g] batter. Stir the batter before each steam.
  • Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.
  • Place a lid over and steam for 2 minutes over high heat or until the rice noodle is fully cooked through.
  • When ready, place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.
  • Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.
  • Set aside until ready to use or store in an airtight container and refrigerate.

How to cook the Curry

  • In a heated non-stick with a drizzle of oil, sauté sambal to loosen the paste.
  • Add in the vegetable stock or water and bring the mixture to a rolling boil.
  • Taste test and season, then slowly swirl in the coconut milk.
  • Let the mixture simmer until slightly thickened.

How to Serve

  • Place cut/rolled rice noodles in a bowl.
  • Ladle warm curry over and garnish with fried shallots and toasted sesame seeds. Serve immediately.

Video

Notes

  • You can also warm the sheet pan before greasing it so the batter will stick to it as soon as you add it into the pan.
  • If using water, season it with umami seasoning such as mushrooms powder for a more flavorful broth.