A Malaysian favourite: Lou Shu Fun noodles stir-fried with a generous amount of minced meat and shiitake mushrooms, seasoned to perfection, then served in a heated claypot. Finally, fried salted fish and a raw egg to top it off.
500gramsloh shu fun, silver needle noodle, blanch and drain well
250gramsmeat, minced, marinate
5dried shiitake mushrooms, soaked and cubed
200gramsbeansprouts, rinsed and drained
Marinate for meat:
1tsplight soy sauce
¼tspground white pepper
1tspchinese cooking wine
2tbsplight soy sauce
1 ½tbspdark soy sauce, up to own preference
1tbspsalted fish, cut into cubes and deep-fried
1stalkspring onion, chopped
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First, wash and drain well rice noodles and beansprouts. Mince and marinade meat. Soak, drain and dice shiitake mushrooms. Cut some salted fish into small cubes. Lastly, mince shallots and garlic.
Then blanch the noodles in boiling water for about 2-3 minutes just to remove the oil on it. Dish out and drain well.
Next, deep fry cubed salted fish till golden brown and set aside.
Mix all seasonings in a small bowl. And we're ready to stir fry the noodles.
Fry Loh Shu Fun:
First, heat up 2 tbsp oil (from the deep fried salted fish) and add in minced garlic and shallots. Saute till fragrant.
Then, add in marinated meat and diced shiitake mushrooms. Continue to stir fry till aromatic.
Next, add in the seasoning mixture and water.
Stir fry everything together and bring to a boil.
Add in the blanched loh shu fun and beansprouts. Toss to mix the noodles with the meat, beansprouts and sauce. Adjust seasonings to taste and stir fry for another 2 minutes. Dish out and we're done!
Just before the fried noodles is done, heat up claypot till hot. Then, transfer the fried loh shu fun into the heated claypot. Make a well in the centre of the noodles and crack an egg on the top. Garnish with fried salted fish and chopped spring onion, close the lid and serve right away.
Stir the half cooked egg around the hot noodles just before serving and ENJOY!