10-Min Chee Cheong Fun with Shrimp & Char Siu
Silky rice noodle rolls tossed with shrimp, char siu pork, and a soy-based glaze. This Malaysian street-food favourite comes together in a single skillet in under 10 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
quicksatisfyingmalaysianshrimpporksilkytenderchewy
Ingredients
- 300 g rice noodle rolls (chee cheong fun), thawed if frozen
- 150 g large shrimp, peeled and deveined
- 100 g char siu pork (Chinese BBQ pork), sliced or cubed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp sesame oil
- 2 whole scallions, chopped, divided for cooking and garnish
- 100 g bean sprouts
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 2
Add shrimp and cook, stirring, until pink throughout, about 2 minutes.
- 3
Stir in char siu pork, soy sauce, oyster sauce, and half the scallions.
- 4
Gently add noodle rolls in clumps and stir-toss until coated and heated through, 2–3 minutes.
- 5
Drizzle sesame oil over top and fold in bean sprouts until just warmed.
- 6
Serve hot, garnished with remaining scallions.
Tools you’ll need
- 12-inch skillet or wok
- spatula or wooden spoon
- cutting board
- knife
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