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Thursday, April 28, 2016

DUAL TASTES FRIED LOH SHI FUN NOODLES [老鼠粉]

I was clearing my drawers and looking through old files and heaps of papers [paper cuttings, photo stat papers and written notes], mostly on food recipes which I have been collecting over the years. Some were from TV cook shows and many from food ingredients.
Wah!, there are lots of them. Flipping through them already is so time consuming what more to try them. Anyway, in the process of looking through, I discarded quite a lot cos’ I know I won’t be trying them as I noticed some aren’t that healthy for seniors and even young children. But I retained those that are simple, easy to prepare yet appetizing and healthy. 
Mind you, some recipes are ‘absolete’ as the ingredients are no longer available. From now, you will get to see more homey flavor soups and dishes which I will be trying and sharing here. 
Last weekend only 2 person in the house and not in the mood to eat out.  This Fried Loh Shi Fun noodles should suffice for a easy meal at home.  
Commonly known as rat noodle in Malaysia and Singapore. The noodles are named as such because the shape of the noodles is long and tapered like a rat's tail, translucent white colour like needles, or from the way the noodles are made by pushing them through the holes of a sieve.  It can be fried or serve with soup.

No regrets, it is tasty and appetising.  Best of all, can enjoy a big plate of it right in front of the television.....so comfortable.
I have fried the noodles in 2 flavours - non-spicy and spicy.  
Ingredients
[serves 3-4]
500 gm loh shi fun noodles [fresh short round rice noodles]
1/4 chicken breast fillet - cut strips
100 gm medium size prawns - shelled
100 gm white cabbage
1 big onion - peeled and sliced
1/2 red carrot - shredded
2 eggs
some spring onions - cut 1 inch lengths
1 tbsp chopped garlic
3 tbsp oil [I used lard]
1 tbsp chilli paste [optional for spicy flavour]
Seasoning Sauce
1-2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
dash of pepper and msg to taste
  1. Heat oil or lard in a non-stick wok, saute garlic until aromatic.  Push aside, add in chicken and prawns.  Toss well to combine.  
  2. Add in cabbage, carrot and onions.  Stir well to mix and add in the noodles together with seasoning.  Stir briskly for 1-2 minutes.  Push aside.
  3. Break in the eggs and stir to combine noodles and eggs.
  4. Divide noodles into 2 portions.  Add chilli paste to one portion, toss well to mix and fry until aromatic.
  5. Lastly add in spring onions.  
  6. Dish up noodles separately [spicy and non-spicy] onto serving platter.   Serve immediately.

The noodles in lighter tone is non-spicy and the darker portion is the spicy version.

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