• Prep Time 10 minutes
  • Cook Time 5 minutes
  • Serving For 2-3 people
  • Difficulty Easy

Recipe Description

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.

Recipe Ingredient

  • 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
  • Seasoning
  • 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
  • Garnish
  • 1tsp Roasted Sesame Seeds


  1. 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.
  2. 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.
  3. Lastly, add bean sprouts and coriander leaves, mix well.
  4. Top with roasted sesame seeds to serve.

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