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A white bowl filled with rolled white rice noodles, topped with yellow fish balls, sesame seeds, and drizzled with sauce.

Hong Kong-Style Rice Noodles with Fish Balls

Fresh homemade rice noodles coated in a yummy blend of sweet, savory, and spicy sauces, accompanied by bouncy fish balls.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Lunch, Main Course, Snack
Cuisine Asian, Chinese
Servings 2 Servings

Equipment

  • 12" pan with lid
  • Wire steaming rack
  • 10 x 5” rectangular plate
  • Large mixing bowl
  • Wide silicone spatula
  • Small mixing bowl or ramekin
  • Brush
  • Extra spatula

Ingredients
 

Rice Noodles

  • 3/4 cup (75 g) rice flour
  • 1/4 cup (25 g) potato starch
  • 3 tbsp and 1 tsp (20 g) cornstarch
  • 2 tbsp and 1 tsp (15 g) wheat starch
  • 1 cup and 2 tbsp (270 g) filtered water
  • 1 tbsp 15 g neutral oil for brushing onto plate

Peanut Sauce

  • 2 tbsp (32 g) unsalted creamy peanut butter
  • 1 tbsp (15 g) sesame paste optional
  • 1 tsp (6 g) soy sauce
  • 1 tsp (5 g) pure sesame oil
  • 1/2 tsp (2 g) sugar
  • 3 tbsp (45 mL) water warmed

Other Toppings

  • 1 tsp sesame seeds
  • Hoisin sauce
  • Sriracha
  • 1 package store-bought fish balls

Instructions
 

Prep

  • Set a 12” pan over high heat on the stove. Add a steaming rack and pour water in until it reaches halfway up.
    A 10.5-inch skillet equipped with a short circular wire rack, safely suitable for food, and filled with water.
  • Place a 10 x 5” rectangular plate on top of the rack.
    12-Inch non-toxic and non-stick Caraway saute pan filled with water. it is equipped with a white rectangular flat plate over a short circular wire steaming rack.

Rice Noodle

  • In a bowl combine the rice flour, potato starch, cornstarch, wheat starch, and water until fully dissolved. The mixture should look like milk. Be sure to re-mix this batter thoroughly before every scoop because the starch will separate from the water.

Cook

  • Brush the plate well with a thin layer of oil. Pour a little less than 1/4 cup of the rice noodle batter onto the plate. Fill out the edges with a spatula.
  • Cover with a lid and steam for 3 mins.
  • While it’s steaming, make the peanut sauce. Mix together the peanut butter, soy sauce, sesame oil, sugar, and water into a small ramekin.
  • Turn off the stove. Use spatulas to roll the noodle into a 4-inch long log.
  • Plate the rice noodle.
  • Mix the noodle batter well and repeat.
  • Prepare fish balls according to the instructions on the package.
  • Top on hoisin, sriracha, peanut sauce, sesame seeds, and fish balls. Serve hot.

Notes

🥢 Tips
* Rice rolls are made up of specialty flours that contribute to taste and structure. You can find them at a Chinese grocery. Don’t make substitutions.
* The rice noodle is fully cooked when it looks translucent. If some patches of it still look very white and opaque, continue steaming for another minute.
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