老鼠粉/ Loh Shi Fun/ Bee Tai Mak/ Mee Tai Mak/ Ngan Chum Fun/ Silver Needle Noodles

many many names for this particular noodles eh.
was never a fan of this noodles, until the hormones (and hub) asked me to try cooking this dish.
in fact, this became one of the few little choices of noodles that my body can accept!
=)


Ingredients...

- 3 tbsp cooking oil
- 2 small cloves garlic, chopped
- 80g minced prawns (I used whole prawns instead)
- 80g minced pork
- 1/2 tsp salt and pepper
- 300g Loh Shi Fun, rinsed in hot water and drained
* u can use any poultry/ fish/ veggies!

Seasoning...
- 1 to 1 1/2 tbsp dark soya sauce
- 2 tablespoon oyster sauce
- 1 tbsp light soya sauce (I reduced this to just a dash, and used fish sauce instead)
- 1/2 cup water
- 1/2 tsp Chinese wine (or just a dash)
- Salt to taste

Garnishing...
- 1 egg
- Spring onions
- Shallot crisps
- Sliced red chillies with soya sauce (optional)



How to...

1. Marinate minced prawns and pork with salt and pepper, set aside. If you are using whole prawns or other types of seafood, marinate them for about 10 mins in a little bit of light soya sauce, and a dash of Chinese wine.

2. In a bowl, combine seasoning ingredients and set aside.

3. Heat claypot with oil and sauté garlic until light browned. Then add in marinated meat/minced prawns/squids/fish chunks etc and give it a stir. Now, add Loh Shi Fun and seasoning ingredients.
* If using whole prawns, cook them first, remove and set aside. Then cook the rest of the meat/seafood.

4. Bring to a boil. Once the raw ingredients are cooked and the noodles are soft, adjust seasonings to taste.

5. Turn off heat, crack an egg and cover pot with its lid.

6. Stir the half cooked egg around just before serving. Top the dish with whole prawns (if using) and garnish with spring onions and shallot crisps.