You can simply reheat it by steaming over high heat for 1-2 minute and it will be as good as new again. I do not recommend freezing cheung fun as the texture will deteriorate.
To reheat, steam the rice noodle rolls on a greased steaming rack over simmering water until soft. I don't recommend microwaving the rice noodle rolls, but you may do so if you're in a pinch. The texture may not be as soft.
Pay attention and test the noodles frequently because they'll become mushy if they overcook. Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
There are a few simple ways to tell if rice noodles have gone bad. First, look at the noodles. If they have discolored, or if there are any signs of mold, they should be thrown away immediately. You can also smell the noodles, if they have a sour, rancid, or off smell, throw them away.
Hongkongers' favourite filling – char siu cheong fun – contains 100 calories and 13 grams of carbohydrates. These are all great breakfast foods, but only if you go easy on the sauce. The sauce that is usually served with cheong fun is a mixture of soy sauce, sugar, sesame oil and other condiments.
Chee Cheong Fun: Can be kept in chiller for 5-7 days. To reheat, just need to pour the sauce in and steam 10-15 mins over boiling water. For better taste, sprinkle roasted sesame over the chee cheong fun before eating. Cakes: Can be kept in chiller for 5-7 days.
For these rice noodle rolls or cheung fun, I cooked them in a microwave! You'll of course need a microwave safe dish. I used a pyrex dish for mine. You also have an option of steaming these if you don't have a microwave.
No soaking is necessary for fresh rice noodles. Just blanch the noodles briefly—1 to 2 minutes—in boiling water to soften them. Then drain them, refresh with cool water and drain again.
Flat rice noodles tend to stick together when the starch coming out from the rice noodles while boiling makes them sticky. If you don't constantly stir-fry the flat rice noodles or are not able to maintain the moisture of the ingredients, you are likely to get flat rice noodles sticking and clumping together.
Put the noodles in a large pot of boiling salted water and stir to unclump them. For thinner noodles, I start checking for doneness after about 2 minutes, even if the water hasn't returned to a boil. Thicker ones will take 3 to 6 minutes to cook.LEUNG Chung fan