Stir Fried Rolled Noodles, also known as Banh Cuon in Vietnamese or Cheung Fun in Chinese, will be your new favourite type of noodle if you haven't tried them already! These noodles are fat, chewy and delicious. They can be enjoyed many ways but my favourite way is stir fried with eggs and tofu.
When I found these at my local asian grocer a year or so ago I was so intrigued and knew I needed to try them. If you love big fat chewy noodles then you'll be obsessed with these!
Looking for other yummy noodle recipes? You'll love my 5 Minute Chilli Oil Noodles or my Red Curry Tofu Noodle Soup.
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Why you need to make Stir Fried Rolled Noodles (Banh Cuon)
It's easy to make
These Stir Fried Rolled Noodles come together in less than 20 minutes! They are perfect for an easy weeknight dinner and are so good I would even make these to show off when hosting a dinner party.
This recipe is super versatile
You can use all different kinds of sauces in these such as sriracha, chilli oil, sweet soy sauce, oyster sauce etc. As well as any kind of protein. Although I personally have a soft spot for tofu; chicken, prawns or beef would go perfectly with these too.
Ingredients for Stir Fried Rolled Noodles (Banh Cuon)
- Rolled noodles: Provide a crispy and satisfying base for the dish, absorbing the flavours of the sauce and other ingredients.
- Tofu puffs: Add protein and a chewy texture to the dish, soaking up the savoury sauce for added flavour.
- Eggs: Offer richness and protein, binding the ingredients together and adding a creamy texture to the noodles.
- Spring onions, garlic, and ginger: Infuse the dish with aromatic flavour, enhancing its overall taste and aroma.
- Dark soy sauce, fish sauce, and maple syrup: Create a savoury-sweet sauce that coats the noodles and adds depth of flavour.
- Red chili and peanuts: Provide a touch of heat and crunch, respectively, adding texture and a pop of color to the dish.
See recipe card for quantities.
Instructions
Cut the rolled noodles into 1 - 2 inch pieces
Fry them in a pan until crispy
Add the automatics, sauces, tofu and eggs
Top off with roasted peanuts, red chilli and enjoy!
Hint: When you add the egg to the pan, let it sit and fry for 30 - 60 seconds before tossing. We want nice chunks of eggs that aren't overly scrambled.
Substitutions
- Tofu puffs: Substitute with fried tofu, firm tofu, or tempeh for a different protein option.
- Eggs: For a vegan option, omit the eggs or replace them with scrambled tofu.
- Peanuts: Replace with cashews, almonds, or sesame seeds for a nutty crunch.
Storage
Store in a container in the fridge for up to 3 days
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WATCH HOW TO MAKE THIS RECIPE:
Stir Fried Rolled Noodles (Banh Cuon)
Ingredients
- 250 g rolled noodles chopped into 1 - 2 inch pieces
- 180 g tofu puffs or fried tofu, firm tofu etc
- 4 eggs whisked
- 6 spring onions separated into white ends and green ends
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 2 tablespoon dark soy sauce or 3 tablespoon regular soy sauce
- 2 teaspoon fish sauce
- 1 tablespoon maple syrup or brown sugar
- ½ red chilli thinly sliced
- ¼ cup peanuts roasted and chopped
- 2 tablespoon oil
Instructions
- Bring a large pan to high heat with the oil, add the rolled noodles and fry for 5 - 10 minutes until they start to crisp up.
- Bring the heat down to medium and add the garlic, ginger, white spring onion ends, tofu, soy sauce, maple syrup and fish sauce. Give it a good toss and sauté for 5 minutes.
- Make a well in the middle of the pan and pour in the whisked eggs. When you pour the eggs in, let them sit and fry and 30 - 60 seconds before tossing. Only toss every 30 seconds for 2 minutes to let the egg fry properly.
- Once the eggs are fried, toss in the green parts of the spring onion, turn off the heat and transfer the noodles to a serving plate. Top off with the peanuts and chilli and enjoy!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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