Loh Shu Fun (direct translation would be rat tail’s noodle) is my favourite noodle. Back home in KL, I would often request to have my noodles swapped with Loh Shu Fun. It’s been about 4 years since I’ve had it. The closest thing to it was the laksa noodles from the Chinese Emporium. One day, I was talking to the lady boss at the chi empo and she asked what I was gonna do with the laksa noodles I bought. I said to make laksa and if there are leftovers then to fry. I told her I miss loh shu fun so this was the best substitute. She told me that the shop actually sells it but not regularly. Since then, everytime I go to chi empo, I’d check if they had any in stock but each time I leave disappointed. A couple of weeks ago, I promised to cook Asam Laksa for a couple of friends so I went down to Moonah to get the noodles. I opened the refrigerator and just grabbed a pack of noodles without thinking. As we were queueing, I picked up the noodles and realised I had taken the wrong one – I actually took loh shu fun instead! I was so excited, I had to buy it even though it cost me $4.20! Finally, I can cook proper Fried Loh Shu Fun! mmmm….
- Loh Shu Fun
- Mince pork/chicken
- Garlic, minced
- Bean sprouts
- Dark and light soy sauce
- Kicap manis
- Oyster sauce
- Sesame oil
- Season mince with soy sauce, oyster sauce, sugar, salt, pepper and sesame oil.
- Boil a kettle of water and soak noodles for about 5 minutes. Drain well.
- Heat wok with oil. Fry garlic till frgrant.
- Add meat and fry till nearly cook. Add noodles. Fry and add seasoning according to taste.
- Lastly, toss in the bean sprouts and fry briefly. Serve hot.