Malaysian Claypot Loh Shu Fun (also known as Fried Mouse-Tail Noodles or Silver Needle Noodles) is a celebration of savoury ingredients and unique textures. The origins of the dish can be traced back to the Hakka Chinese community, who migrated to Malaysia long ago and brought along their culinary traditions. Loh Shu Fun has evolved over time to incorporate local ingredients and flavours, making it an integral part of Malaysian cuisine.
Loh Shu Fun refers to the thin, elongated rice noodles used in the dish, resembling the tails of mice or silver needles. The name may sound peculiar, but it adds to the dish’s whimsical charm and intrigue. Traditionally cooked and served in a claypot, this method of preparation adds depth and enhances the flavours of the ingredients.
The heart of Malaysian Claypot Loh Shu Fun lies in its harmonious blend of ingredients and sauces:
- Rice Noodles: The star of the dish, short rice noodles, are made from rice flour, giving them a unique chewy texture when cooked. They are stir-fried to perfection, absorbing the flavours of the sauce.
- Minced Pork: The addition of tender minced pork brings a savoury and meaty element to the dish. It is stir-fried along with garlic and shallots, infusing the noodles with a rich aroma.
- Soy Sauces: A combination of light and dark soy sauces adds depth and umami to the dish. Light soy sauce enhances the overall flavour profile, while dark soy sauce imparts a rich colour and robustness.
- Oyster Sauce: Oyster sauce contributes a savoury and slightly sweet note to the sauce, enhancing the overall taste and adding a glossy finish to the dish.
- Seasonings: Chicken seasoning or bouillon is often added to intensify the flavours. Additionally, a sprinkle of salt and seasoning ensures a well-balanced taste.
- Egg: Sometimes a raw egg is cracked over the dish while it is still piping hot in the claypot and served immediately, but this is up to your personal preference. I’ve left this out from the recipe to make it more palatable to my kids.
Malaysian Claypot Loh Shu Fun is best enjoyed hot, straight from the claypot, but because I don’t have a claypot, I’ve used a pan and it still tastes amazing! The mingling of flavors, the satisfying chewiness of the noodles, and the aromatic blend of ingredients, all make this dish a favourite in my family, even for my young kids! So, let’s get to it!
Watch How To Make It
Malaysian Loh Shu Fun (Rice Noodles)
- 300 g short rice noodles
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 100 g minced pork
- 2 shallots minced
- 3 cloves garlic minced
- 1/2 cup water
- 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- chicken seasoning / bouillon to taste
- spring onion as garnish
- Heat the cooking oil in a pan, and stir fry the short rice noodles until it softens. Add light soy sauce and dark soy sauce, then set it aside.Pro Tip: Let the short rice noodles cook a little longer on high heat to get “wok hei”. Have a little patience!
- Stir fry the minced pork, garlic and shallots in a pan over medium heat until fragrant.
- Pour in the short rice noodles, then add dark soy sauce, light soy sauce, oyster sauce, water, salt and seasoning. Stir-fry together until well combined. Let it cook for 2 minutes to let the noodles soak up the sauce.
- Garnish with chopped spring onions and serve!