Fried Loh Shi Fun (Fried Mouse-tail Noodles)
There are a variety of ways in which noodles can be cooked and enjoyed. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- FRIED LOH SHI FUN(Fried mouse-tail noodles)
- 2 tbsp oil
- 1 tbsp sesame oil
- 1/2 tsp garlic chopped
- 1 tsp shallots sliced
- 1 tbsp chilli paste
- 500 g loh shi fun (fresh mouse-tail noodles)
- 70 g chicken fillet sliced thinly
- 70 g prawns shelled , deveined
- 2 eggs
- 80 g bean sprouts tails removed
- 2 stems choy sum (mustard greens) cut into short lengths
- 1 stalk spring onion chopped
- 1 green chilli cut diagonally
- For the seasoning (mix together)
- 65 ml water
- 1/2 tsp sugar or to taste
- 1 tbsp fish sauce
- 1/4 tsp pepper
- ground black pepper to taste
- thick soy sauce for colour
- 1 calamansi lime juiced
- Heat wok with 1 tablespoon of oil and sesame oil. Sauté garlic and shallots until softened and aromatic. Add in chilli paste and stir-fry briefly for a while. Add noodles and half portion of seasoning mixture. Fry for about 1 minute then sprinkle a little water to moisten the noodles. Dish out and set aside.
- Add remaining 1 tablespoon of oil to wok, followed by chicken and prawns. Fry briefly for a minute. Push ingredients to the side of wok and add eggs. Break up the eggs and fry with the rest of the ingredients.
- Return the noodles to the wok and add choy sum, bean sprouts and green chilli. Stir in the remaining seasoning mixture. Toss lightly to combine. Dish out onto a serving plate and sprinkle with chopped spring onions.