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.