Steamed rice noodle roll (Chee cheong fun) from The Golden Wok: Mastering the Art of Wok Cooking (page 78) by Diana Chan

  • rice flour
  • hoisin sauce
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Fried shallots recipe on page 29; you may use the Shallot oil recipe on page 29.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Fried shallots recipe on page 29; you may use the Shallot oil recipe on page 29.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.