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

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


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.