Sunday, September 04, 2011

Clay pot Loh Shu Fun/Clay pot Silver Needle Noodles

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.

Ingredients:
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
1 egg

Seasonings:

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.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

20 comments:

Shirley @ Kokken69 said...

This looks really good, Gert! Feeling really hungry now.

Sonia (Nasi Lemak Lover) said...

Glad that you are able to find this noodles at your place. Yours looks so yummy, a lot of ingredients you added

Anonymous said...

Gert

This noodles are one of my favorite too no matter how it is cook either fry or cook with soup they still taste so good. Yours look so delicious and yummy especially the color looks like fried hokkien mee.

Yen

Cuisine Paradise said...

Wow~ Your Claypot Silver Needles Noodles look great!!! So many ingredients!!!!!

yummylittlecooks said...

Your lo shu fan looks so yummy,you added lots of ingredients..yum yum.

Julie said...

I love noodles and this looks so yummy! Will try it today.

Anonymous said...

Well, I made this dish sometime ago only problem family too big and took me forever to make lot this small noodle for them who was coming over for lunch.

So never again for big family just me now to enjoy.

Karen

Zoe said...

I remember eating "rat noodles" when I was young. I think I've taken all these traditional basic for granted since young. Now being able to find them overseas seems like a "large discovery" to me.

I love your traditional rat noodle dish...very nice.

Little Corner of Mine said...

I love loh shu fun too, looks good!

Shereen said...

Gert,
The colour look so shiok...sure very sedap.If I masak this, maybe I can incorporate the egg earlier as you know egg and you know who tak ngam langsung...hahaha

Quay Po Cooks said...

My mum loves claypot loh shu fun. She never fails to order if there is a store in any coffee shop we go to. I am going to surprise her one day with your recipe. Looks so good with the raw egg on top!

noobcook said...

I like loh shu fun too, must be extra tasty cooked in a claypot :)

Linda said...

Looks soooo yummy. U always cook in soup, never try dry one. Looking at yours, really mouth-watering!! Look so delicious!! And the colour is so attractive and alot of ingredients too!! I would love to add alot of sambal chilly! Shiok! But not for my kids! I'm also fortunate to find it in Australia! Otherwise would be home-sick for that.... :) will try out, my kids also love to eat. Thanks.

Linda said...

Sorry, typo error. Is "I always cook in soup....."

Elin said...

That is my favorite noodles :) haha that sounds better...silver needle noodle sounds nicer than rat noodles :p I love those served in the stall...claypot noodles...they have the wet ones with wine in them...I can eat a lot of that :) So you don't miss them since you can have them in the US .

Anncoo said...

Gert, I only know this is called loh shu fan in Cantonese :D Looks so delicious :D

ICook4Fun said...

Shirley, thank you :)

Sonia, yea I went overboard with the ingredients :)

Yee, I do like them in soup too. Yea I like my noodles orr orr. Typical Hokkien :)

Ellena, Yummylittlecooks, Julie, thank you.

Karen, you can cook a big batch of this minus the claypot :)

Zoe, yes we took everything for granted when we are in our own country. Being away from home makes us appreciates everything :)

LCOM, thanks.

ICook4Fun said...

Shereen, you can always omit the egg. Yea I know siapa tak suka telur :)

Quay Po, yes the raw egg on top gives it a special oomp :)

Noobcook, yes I like cooking it in a claypot. Just enough for the 2 or 3 of us :)

Linda, try cooking it this way. I am sure your kids will love it. It is like Hokkien mee. You know me, I like loading it up with veggies :)

Elin, yea ngan chum fun sounds so much better than loh shu fun :) mmm cooking with wine sounds interesting. I just harvest my raisin wine. Maybe I can use some of it cook this noodles the next time.

Ann, thank you.

mycookinghut said...

Looks good! It would be perfect for my dinner ;)

My Little Space said...

Gert, I was a bit curious about Carlos. He likes LSF too?
Kristy