Garlic
Cheung Fun With Crispy Mushrooms and Garlic
- Prep time 15 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
Growing up, my favorite afternoon snack was my dad’s pan-fried cheung fun. This version doesn't stray too far, keeping with a generous drizzle of hoisin, but I add a little nuttiness with tahini and more textural contrast with crispy wisps of trumpet mushrooms and garlic chips. You can find packaged cheung fun, or rice noodle rolls, at most Chinese or Asian grocery stores. If fresh, the noodles will still be a little soft to the touch. I like to cook them the same day, but it’s totally fine to refrigerate them. If refrigerated, the cheung fun will be stiff and firm, but they will soften again when you pan-fry them. A large well-seasoned cast-iron pan is my ideal tool for perfectly crisping up the cheung fun until lightly golden and blistered, but if you don’t have one, a good non-stick pan will work just fine.
I like to pair this nostalgic dish with a drink that brings out the nutty flavor of the tahini and browned mushroom bits and the sweetness from the hoisin, which is why I usually whip up something with caramel-forward Maker’s Mark 46®. A Smoked Honey Penicillin is a perfect match for this cheung fun, with a gentle heat from freshly muddled ginger, a charred smokiness from lapsang souchong syrup, and a touch of vanilla and spiced notes from Maker’s Mark 46®. —Kristina Cho
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
Ingredients
-
4 tablespoons
olive oil, divided
-
1 ½ pounds
cheung fun (rice noodle rolls), cut into 2-inch pieces (do not unroll)
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3
garlic cloves, thinly sliced
-
10 ounces
king oyster or trumpet mushrooms, torn into thin strips
-
½ teaspoons
coarse salt, plus more to taste
-
2 tablespoons
hoisin, plus more to taste
-
2 tablespoons
tahini, plus more to taste
-
1
green onion stalk, thinly sliced on a bias
Directions
- In a large bowl, toss to combine 1 tablespoon of oil with the cheung fun to prevent them from sticking.
- In a large, well-season cast-iron skillet (or non-stick pan), heat 1 tablespoon oil over medium heat. Add garlic and fry until lightly golden brown and crispy, tossing occasionally, 4 to 5 minutes. Transfer the fried garlic chips to a medium bowl.
- In the same pan, add another tablespoon of oil and increase heat to medium-high. Add the mushrooms and allow them to cook undisturbed until they start to get golden brown on the bottom, 3 to 4 minutes. Toss the mushrooms and continue to cook until evenly golden and crispy at the ends, tossing occasionally, another 7 to 8 minutes. Transfer the mushrooms to the bowl with the garlic and toss with salt.
- Add another tablespoon of oil to the pan. Add the cheung fun in an even layer. This is very important to ensure noodles cook evenly and don't stick together, so fry in batches if needed. Cook the cheung fun until the bottom is slightly blistered and golden brown, 5 to 6 minutes. Using chopsticks or tongs, flip the cheung fun and fry the other side until slightly blistered and golden brown.
- Transfer the cheung fun to a platter. Drizzle hoisin over top, then repeat with tahini. Top with the garlic, mushrooms, and green onions, then serve.
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