Skip to main content
logo
Food Advertising by

Fried 'Loh Shee Fun' ~ Rice noodles

Fried 'Loh Shee Fun' ....... 'Loh Shee' is rat in Cantonese.  I really don't have a clue how these noodles are linked to this name, perhaps the short noodles resemble the tail of the rat!  I'm just guessing, don't freak out!
If these noodles sound like Greek to you, do hop over to Wikipedia to read about these 'silver needle noodles' as they're called in Hong Kong.



These  noodles are a bit oily so that they won't stick to each other.  Hence when we fry them, we don't need to put in much oil.

I didn't add bean sprouts, instead I used quite a lot of choy sam.  Pale looking, no worries, just add in some more dark soya sauce,  colour to your personal preference.
  
These noodles are chewy and yummy and quite a number of kids like them.  Sprinkled in some fried garlic for added fragrance.

Ingredients
  • 500 gm loh shee fun
  • 150 gm pork fillet
  • 300 gm choy sam - cut into bite size lengths
  • 200 gm prawns 
  • 5 pips of garlic - chopped
  • Dark soya sauce, amount to your liking
  • Oil for frying
  • Salt/light soya sauce to taste
Marinade for pork fillet
  • 1 tsp each - light soya sauce, sugar, sesame oil
  • 1/2 tsp each - salt, dark soya sauce
  • Dash of pepper
Season the prawns with 1/2 tsp salt, sugar and a dash of pepper

Preparation
  1. Wash and cut up the choy sam, separate out the stems and the leaves.
  2. Saute the chopped garlic with some oil till fragrant, add in the pork fillet, stir-fry.
  3. Add in 1/2 cup water and when the meat is thoroughly cooked, toss in the choy sam stems, fry for a while, then the leaves, stir-fry.
  4. Toss in the noodles, stir-fry, make a small well in the centre and add in the prawns.  Continue frying and add in some dark soya sauce and a bit of sugar.  Add salt to taste.
  5. Dish out on plate and serve with chopped bird's eye chillies and light soya sauce.

Comments

  1. Cheah...you are adding salt to my wound. I was just talking about this noodles yesterday and craving for it and now you post this! Torturing to look at it! I think I want to pack my bag and go to your place now. You have to cook a BIG plate for me :D You must have the 6th sense to know my thoughts...haha

    ReplyDelete
  2. Loh Shi Fun dish looks good! I normally have it with soup!

    ReplyDelete
  3. Never had those, they look like beansprouts....;-) the stir-fry looks so good.

    ReplyDelete
  4. Mary, you are most welcome to share this with me. Great minds think alike!

    Pete
    They also taste good with soup.

    Angie
    Do hop over to Wikipedia to know more about this, just added this info to my blog.

    ReplyDelete
  5. One of my favourite noodles, my grandma said they look like rat's tail hence the name :)
    This dish looks so comforting!

    ReplyDelete
  6. I love this stir fried with bean sprout but my daughter loves it with soup. We're lucky beacuse we can now easily get this from the market!

    ReplyDelete
  7. ahhh... elin and i took rat noodles yesterday in woolley.. :)

    ReplyDelete
  8. Mee Tai Mak, or Loh Shi Fun - I like it! Sometimes I will order this as the "noodle" when I go to hawker center minced meat/fish ball noodle stalls :)

    ReplyDelete
  9. omg i love these noodles stir fried in soup ....wish i never saw the "loh shi" haha

    ReplyDelete
  10. lishapisa
    Dry or wet, they still taste good!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…