Malaysian Lo Shu Fun (Fried Rice Noodles)

Yesssssssssssssssssssssssssss.

It’s time for fried noodles again.

You know me…. and fried noodles.

Right. You don’t.

Well, lemme tell ya. I love ’em. Can’t live without ’em.

Today, the noodles used are a little bit unorthodox if you may.

If you’ve seen and cooked with these babies before, well, high five! For those who haven’t, they’re called silver needle noodles or rat noodles simply because they look like a needle or a rat’s tail. Don’t get gross out. They’re not really rats. Maybe we shouldn’t have the Chinese name anything.

Made from rice flour, these noodles are white and slightly translucent. You can easily find these noodles sold fresh in most Thai or Chinese markets. They’re labeled as rice pin noodles.

Now that we’ve established that these are indeed rice noodles and not rat’s tails, let get on with it.

Guys, meet ‘lo shu fun’ (pronounced as low she fun). In Malaysia, they’re very popular and most Chinese restaurants or hawker stalls can have them freshly fried for you in no time. They’re commonly cooked and served in a claypot. I suppose the purpose is to keep the dish warm for a longer time.

This is one type of the many fried noodles that my dad used to make at home in the weekends. He’d cook wok after wok of it while I gorge plate after plate of it. We’d then end the meal with hot Chinese tea. It just simply gratifying.

Slightly springy yet soft noodles cooked with ground pork and fresh, crisp bean sprouts. Really quick and no fuss, this dish can be whipped up and on the table in less than 15 minutes.

Seriously.

The sauce may look simple but when everything comes together, it tastes amazing. You’ll be licking the bowl when you’re done with the noodles. I swear.

Tips:

1. A hot wok or pan is the key to delicious fried noodles.

2. Never fry more than 2 servings per wok or pan. If you’re cooking for more than 2 people, cook them in batches or the dish will not turn out as awesome.

3. The ground meat I usually use is 80/20. Pro is that they’re more tender. Con is they can be greasy. So what I do is I extract the liquid fat from the pork before frying the noodles. That way, I don’t add additional oil to it and the noodles will not turn out as greasy.

Fried noodles your kind of thing? You’re going to love this Hokkien Noodles (KL Style). Another Malaysian stir-fried noodles with pork, shrimp, squid & vegetables cooked with lard & pork-shrimp broth.

Also, if you haven’t already, check out my last post Curried Fried Calamari. Perfect crispy coating made from a special blend of curry flour mix enveloping delicious & tender squid inside.

Malaysian Lo Shu Fun (Fried Rice Noodles)

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

One of Malaysian's popular street noodles on the table in less than 15 minutes. Easy, smoky & delicious.

Author: AiPing | Curious Nut

Recipe type: Entree

Cuisine: Malaysian

Serves: 2

Ingredients

• ½ lb ground pork
• 
  
• Marinade for pork
• 1 tsp light soy sauce
• 1 tsp cornstarch (to help tenderize and give a glossy finish to the pork)
• Pinch of salt and pepper
• 
  
• 1 (15oz) rice pin noodles
• 5 garlic cloves, finely minced
• 2-3 small shallots, finely sliced
• 1 green onion (white part), thinly sliced
• 1 large handful (about 4 - 5 oz) mung bean sprouts
• 1 tbs light soy sauce
• 1 tbs oyster sauce
• 2 tbs thick camarel sauce (for color)
• Pinch of salt & white pepper or to taste
• Pinch of sugar
• 1 green onion (green part), thinly sliced

Directions

1. Marinate Pork: Add the ingredients from the 'marinade for pork' to the ground pork. Mix well and let pork sit for 10 minutes.
2. Separate Noodles: In a large bowl, add warm water and place the rice pin noodles in it. This is to help the noodles separate easily. After 5-10 minutes, with the noodles still in the water, gently press the noodles to separate them.
3. Browni Meat: Over medium high heat, add the pork to a wok and brown it. This is to extract fat from it so the noodles aren't overly greasy. Once browned, set aside and leave the fat in the wok. Mine usually has 1 tablespoon of liquid fat. Add more oil if your pork doesn't excrete that much oil.
4. Fry Noodles: Over medium high heat, fry the shallots and green onions. Once it turns light brown, add the garlic. Once they turn brown and become fragrant, add the pork. Fry for 30 seconds and add the noodles.
5. Add the soy sauce, oyster sauce, thick caramel sauce, salt, white pepper and sugar. Stir to combine well. Add the bean sprouts and stir again. Taste and adjust seasoning if needed. Once bean sprouts have wilted a little and are cooked, dish out and top noodles with green onion. Serve with sliced red chilies or sambal. Finish the meal with hot Chinese tea to flush your system.

Notes

1. You can add shrimp, mushrooms or fish cake if you want to.

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