Chee Cheong Fun with Mushroom Sauce (Dairy & Egg-Free)
Steamed rice noodle rolls served with a savory mushroom sauce, made without dairy or eggs.
Ingredients
- 1 cup Rice Flour
- 1/4 cup Tapioca Starch
- 2 cups Water
- 1/4 teaspoon Salt
- 1/2 cup Dried Shiitake Mushrooms
- 3 tablespoons Soy Sauce
- 1 cup Vegetable Broth
- 1 teaspoon Sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame Oil
- 2 tablespoons Scallions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1For the rice noodle rolls: Mix rice flour, tapioca starch, water, and salt in a bowl. Whisk until smooth.
- 2Steam the batter in a thin layer on a lightly oiled plate or tray for 2-3 minutes, or until cooked through.
- 3Roll up the steamed rice noodle sheet and slice into bite-sized pieces.
- 4For the mushroom sauce: Sauté shiitake mushrooms in sesame oil until fragrant.
- 5Add soy sauce, vegetable broth, and sugar. Bring to a boil.
- 6Mix cornstarch with water to make a slurry. Add to the sauce and stir until thickened.
- 7Pour the mushroom sauce over the chee cheong fun. Garnish with scallions and serve.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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