Stir-Fried Rice Noodle Rolls with Pork & Tofu Recipe

Stir-Fried Rice Noodle Rolls with Pork & Tofu, served in a white bowl

This stir fried rice noodle roll is like a mash-up between a non-spicy version of mapo tofu and a chow fun dish. Make it with store-bought rice noodle rolls and it’s an easy, no-fuss dish that is ready in about 20 minutes.

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Why You Will Love This Chow Fun Recipe

I love making stir-fried rice noodle dishes, also known as chow fun. You know I obsess over cheung fun, stir frying them makes them even better. And a homemade chow fun is less oily/greasy, less salty, and more budget-friendly. Restaurant prepared chow fun are wonderful but you can make it exactly the way you want at home. This stir-fried rice noodle roll recipe comes together quickly with minimal preparation.

Did you know that Chinese in cuisine it’s very common to use small portions of meat for flavoring? The tofu is the main source of lean protein in this dish and the ground pork adds flavor. This recipe is like a mapo tofu but without the spicy sauce.

Add some salad greens to the stir fried rice rolls to round out the dish. My favorite salad mix is super greens, which is a baby spinch, baby kale, and baby swiss chard blend. This recipe is similar to Korean Rice Ovalette with Bacon & Baby Greens Stir Fry Recipe.

I used extra wonton filling here in this photo so there’s a little bit of shrimp in this photo.

Mise en Place? Prep or Not?

I highly recommend prepping all the ingredients before cooking. That takes a few extra minutes and mise en place is the easier way, especially if one follows recipes step by step. I prep faster than it takes to cook, can multitask several dishes at once, and have everything finish cooking at once.

To give insight into multitasking, this is what I actually do when I cook. Drain, transfer, cut, and microwave the tofu. While it’s in the microwave, I preheat the pan, marinate the meat, and prep rice rolls for microwaving (5 minutes). Add the oil and pork to the pan. While the pork is frying, I take the tofu out of the microwave, and put the rolls in (2 minutes). Add the rice rolls to the pan, wait, stir, add the veggies, stir (2 minutes). Drain and add the tofu, add the sauces and stir until everything is hot and coated with sauce (2 minutes).

Ingredient Prep Tips to Help You Save Time


I like to cut slits in the box and then drain the tofu in a bowl in the refrigerator. Today I decided to cook the tofu at the last minute. The way to make tofu drain fast is to microwave it until warm and then set it aside. Drain again before using.

Rice noodle rolls:

If the rice noodle rolls are soft and fresh, all you need to do is cut them into bite sized pieces. But more likely than not, they will be refrigerated and need to be softened in a microwave with paper towels or steamed briefly in a steamer. You could throw them into the frying pan cold, but then there is a risk for them to fall apart.


I like to buy 1-2 bunches at a time and wash and chop all of it and store chopped scallions in my refrigerator in an airtight container. It doesn’t take too long to chop and I really enjoy the minutes saved over the next 3-4 days.

Ground pork:

Love the vacuum sealed squares of ground pork, the pork stays fresh and are easy to freeze. If you open one of those and only need half of the pork for this recipe, save yourself some time and money by marinating the other half for another recipe. If you buy freshly ground pork from a supermarket, marinate within a day or divide the ground pork into .5 to 1 pound portions in freezer bags.

Top Left: drain the tofu when time allows. Top right: microwave until warm and the tofu will drain. Bottom left: microwave the cold/hard rice noodle rolls with damp paper towels. Bottom right: then cut them into bite sized pieces before adding to the stir fry.

Behind the Scenes with Extra Wonton Filling

I made wontons the other day and ended up with some extra wrappers. I didn’t want to waste the wrappers, so I made another batch of wonton filling to use up the wrappers. After making a second batch of wontons, I ended up with about 1 cup of extra wonton filling. I didn’t want to be stuck in an endless wonton filling vs. wrapper loop!

I decided to use the extra pork filling to make this recipe. It’s not necessary to make wonton filling to make this recipe! It’s easier to use 1/2 pound (approximately 1 cup) ground pork instead. Do you like wontons? I will share my wonton recipe soon but in the meantime, there’s a wonton recipe in the Chinese Instant Pot Cookbook.

I like to buy 1 pound packages of ground pork to store in my freezer and use as needed. I would need about 1.5 pounds to make wontons and the extra 8 ounces is perfect for this recipe. Even when I buy ground pork from a meat counter, I still end up with more ground pork than I need. This recipe is perfect to use a small amount of ground pork.

Are Rice Noodle Rolls Nut Free?

Yes! Rice noodle rolls are nut-free per the ingredients, they’re basically steamed rice batter and then rolled up. When I shared my recipe for Beef Chow Fun, I shared that I use Dong Huong Rice Valley rice noodles. They confirmed that they only make rice noodles and the only other top allergen is shrimp. It’s important for you to check about cross-contact for your food allergies since my info might be out of date.

Rice noodle rolls are a locally produced product, so what’s available to me locally might be different from what you can buy where you live. You can find steamed rice noodle rolls at Chinese supermarkets and even some Asian online delivery platforms. They’re usually packaged in a medium sized tray wrapped with plastic wrap.

If they’re delivered fresh at a big busy store, you will find them on a shelf and they will feel soft and squishy, ready to stir fry. But the rice rolls harden up and feel firm overnight or when refrigerated. You can steam them until they’re soft but it’s also very convenient to drape a very damp paper towel over them and microwave for 2-3 minutes to soften.

If you can’t buy rice noodle rolls in your area, you can make a plain version of any of my cheung fun recipes without filling! I love to use pasta and stir-fry it in an Asian dish, one of our favorite dishes is my Vietnamese-inspired Garlic Noodles Recipe made with spaghetti. Or you can stir fry with a cooked pasta, bow tie, penne or large shells. You can still enjoy a variation of this dish.

Top left: fry the pork until browned. Top right: add the softened rice noodle rolls and stir fry gently. Bottom left: add some salad greens and stir fry until mostly wilted. Bottom right: Add the tofu, scallions, and sauces and then stir fry gently.

Allergy Aware Stir Fried Rice Noodle Roll with Pork and Tofu

This recipe is free of peanuts, tree nuts, eggs, dairy, and fish as written.

You can easily adapt this recipe for your food allergies and dietary preferences easily. Instead of pork, you could use any ground meat that tastes good to you. If allergic to wheat, use a gluten-free tamari sauce.

Soy allergy – there are other types of tofu made from beans and you can make your own soy-free soy sauce. Sesame oil is optional and it is fine to omit due to a sesame allergy.

People who are allergic to oyster sauce, use a little more soy sauce, or substitute with hoisin sauce or mushroom “oyster” sauce. Since this recipe is inspired by mapo tofu, you can even use a spicy sauce.

If you need help with finding other nut-free ingredients, check out my recently updated post, What’s in Nut Free Wok’s Cupboard? Nut-Free Ingredients.

Stir-Fried Rice Noodle Rolls with Pork & Tofu, served in a white bowl
5 from 5 votes

Stir-Fried Rice Noodle Rolls with Pork & Tofu Recipe

This stir fried rice noodle roll is like a mash-up between a non-spicy version of mapo tofu and a chow fun dish. Make it with store-bought rice noodle rolls and it's an easy, no-fuss dish that is ready in about 20 minutes.

Course main dish, Side Dish
Cuisine Chinese
Keyword cheung fun, chow fun, ground pork, rice noodle rolls, tofu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Sharon @Nut Free Wok


  • 1 19- ounce box tofu medium or firm
  • 1/2 pound ground pork
  • 2 teaspoons soy sauce divided
  • 1 teaspoon cornstarch
  • 1 teaspoon olive oil
  • 1.5 pound rice noodle rolls
  • 3 ounces super green salad mix 1/2 bag
  • 1/4 cup scallions chopped
  • 2 teaspoons oyster sauce
  • 2 teaspoons sesame oil optional


  1. Drain the tofu, transfer to a large bowl or rimmed plate, cut into 1-inch cubes, microwave for 2 minutes, and set aside.
  2. In a medium mixing bowl, combine the ground pork, 1 teaspoon soy sauce, and cornstarch, set aside.
  3. Remove the rice noodle rolls from the package, transfer to a plate, and wrap with damp paper towels and microwave for 2 minutes. Separate the rolls and arrange the pieces that are cold and hard on top and microwave for 1 additional minute. Cut the rolls into 2-inch pieces (about the size of your thumb), set aside.
  4. Preheat a non-stick frying pan (or a seasoned wok or similar) on medium heat for 4-5 minutes. Add oil and swirl to coat. Add the ground pork, spread it out, and fry until browned (3 minutes).
  5. Stir the ground pork, add the rice noodle rolls, and stir so that all the rice noodle rolls are in one layer. Fry for 2 minutes.
  6. Gently stir the rice noodle rolls again, add the salad greens on top, and gently stir until most of the salad greens are wilted. Push everything to the edges of the frying pan.

  7. Drain the tofu again and add the tofu to the center of the frying pan. Add the scallions, drizzle the oyster sauce, remaining 1 teaspoon soy sauce, sesame oil, if using, over the rice rolls and tofu and gently stir fry until the tofu is heated through (1-2 minutes).

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About Sharon Wong 277 Articles
Welcome to Nut Free Wok, a blog about Allergy Aware Asian Fare. I hope that you will find my food allergy mom experiences helpful and enjoyable to read as I write about recipes, cooking techniques, Asian ingredients, and food allergy related awareness and advocacy issues. My professional experiences include education, teaching, and a little bit of science and computers. Thank you for visiting! ~Sharon Wong, M.Ed.


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