Welcome to the ‘#HealthyEating’ series!
#HealthyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan Rice & Noodles recipes, Lo Shu Fun (Fried Pin Rice Noodles). This dish is a common and popular dish throughout South-east Asia. In fact, Lo Shu Fun in Cantonese literally translates to mouse-tail noodles. The name comes from the round and short shape. Sometimes known as pin rice noodle or silver noodle, which is a short white transparent noodle made from rice flour. This is a meatless version. Quick and easy to cook up in 15 minutes!
Featuring Chef Yong Mei Kei, the Director and Executive Chef at MIB College. She is a qualified food technologist and plant-based chef with a huge passion for food and well-being.
Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.
- 300 g Pin Rice Noodles (“Laksa Pendek”)
- 1 tbsp Ginger, sliced
- 5 pcs Crispy Gluten, sliced
- 1 pkt Preserved Vegetables
- 100 g Carrot, julienned
- 100 g Bean Sprouts
- 20 g Fresh Coriander Leaves
- 2 tbsp Vegetable Oil
- 1 tbsp Light Soy Sauce
- ½ tsp Dark Soy Sauce
- 1 tsp Vegetarian Oyster Sauce
- 1 tsp White Pepper
- 1 tsp Salt
- 1tsp Roasted Sesame Seeds
- Heat oil in a wok, sauté ginger and crispy gluten until golden brown and fragrant. Then add in preserved vegetables and carrots, stir to mix.
- Loosen up the noodles with a fork. Then add it in with all the seasoning. Stir until well combined and noodles tender. Add water if needed.
- Lastly, add bean sprouts and coriander leaves, mix well.
- Top with roasted sesame seeds to serve.