I like all kinds of noodles and I can have it for breakfast, lunch or dinner. There are so many types of noodles out there and three of my most favorite has to be flat rice noodles, yee mee and this Loh Shu Fun or literally means rat noodles. The noodle got its name from its shape resembling the tail of a rat. Loh Shu fun is white and semi-transparent and it is made mainly from rice flour and corn flour to get the smooth texture.
I am so glad that I am able to get this type of noodles here in the US. I will never hesitate to buy a few packets if I see them on the noodles shelves. There was once I was looking for it at the Asian supermarket and can’t seem to find any of it and I asked the cashier if they have any Loh Shu Fun at the back of the store. She gave me a weird look and had no clue what I was talking about. She must think I was crazy ha ha.. I described the noodles to her and she said…oh..you are looking for "Ngan Chum Fun". I never knew it was called ngan chum fun in Cantonese. Literally means Silver Needle noodles. Well, now I know.
This noodles can be stir-fried, blanched and mix it with sauces, cooked in soup or stir-fry. I have yet to find a restaurant here that serve this noodles dish but back in Malaysia certain restaurant or roadside stalls do serve these noodles in various way. One of the famous ways of cooking is Clay-Pot Lao Shu Fun. The purpose of using clay-pot is it retains heat and also to make the dish look more appealing. Before serving they will crack an egg on top and you have to mix it well before digging into the dish. So here is my take on this dish.
Recipe Source: My Kitchen Snippets
400 gram Loh Shu Fun
150 gram ground pork/chicken or beef
1 small carrot – peels and sliced thinly
3 pieces of cloud ear fungus – soak until soft and sliced thinly
2 shallots – sliced thinly
2 cloves garlic – finely chopped
Small bunche of mustard green – wash and cut
50 gram bean sprouts
2 cups chicken stock
1 tsp cornstarch + 2 tbsp water
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
½ tsp sugar
Salt and pepper taste
1. Heat about 2 tbsp of oil in a clay-pot or wok. Sauté the shallots and garlic until fragrant. Add in the ground meat, wood ear fungus and carrot. Stir fry until the meat no longer pink. Add in the loh shu fun and stir-fry for a few seconds and add in the chicken sauce.
2. Bring it up to a boil and add in all the seasonings. Add in the mustard green and continue to simmer for another 3 minutes.
3. Add in the cornstarch mix and bring it back to a boil. Check seasonings. Lastly add in the bean sprouts and stir well.
4. Remove from heat and crack in the egg. Serve immediately.