Short thick round rice noodle resembles a mouse’s tail or some call it rice pin or silver needles is served with ground meat and soup in the hometown I grew up in.
Breakfast is an important meal of the day they say. I am truly grateful for my parents who never failed to feed us like kings in the morning. Breakfast in Asia rarely involved cow’s milk, pancakes, and waffle. Not back in my childhood at least. Noodles and rice are staples for breakfast. Dad would walk into the house with food he brought home from shops that have opened early in the morning. Lau shu fun was one of my very favorite breakfasts he brought home often.
My dad often told me that lau shu fun was Hakka’s specialty. My mom is a Teo Chew and dad was a Hokkian, but they both love Hakka’s cooking 🙂 I love all of them to be honest!
There are so many versions of how people cook lau shu fun. In Medan where I grew up, lau shu fun is not stir-fried like in Singapore and Malaysia (I love the stir-fried version too). It is usually served with ground meat, sometimes hard-boiled eggs and soup on the side. The lau shu fun my dad bought though, If I remember it correctly, the meat has a much pale color. It didn’t seem like it’s been braised in soy sauce. The version I made here is much darker because I braised them in soy sauce. But nevertheless, it brought back memory of my late dad 🙂
Lau Shu Fun Medan (Rice Pin Noodle)
- 1 lb of Lau shu fun noodle
- 2 Tbsp of grape seeds oil or oil of your choice
- 3 cloves of garlic (peeled and finely minced)
- 1 lb of ground pork
- 2 Tbsp of soy sauce or more to taste
- 1 Tbsp dark soy sauce
- Dash of white Pepper
- 1 cup of chicken stock
- 2 tsp corn starch + 2 tsp water
- 4 cups chicken stock
- Salt to taste
- Pinch of sugar
- 3 stalks of green onion (finely chopped)
- Small bunch of cilantro leaves
- Crispy fried shallots
Bring a large pot of water to a boil. Blanch the Lau Shu Fun noodle in a boiling hot noodle briefly until it turns soft and lightly translucent. Refresh with cold water. Remove and portion them into the bowls
Preheat oil in a wok/skillet. Saute garlic until fragrant. Add in the pork and stir-fry until the pork turns color
Add in soy sauce, dark soy sayce, dash of white pepper and continue to saute until the pork is cooked through
Add in the chicken stock and bring it to a boil and then lower the heat and let it simmer for about 15 minutes. Have a taste and season with salt if needed. Stir in the corn starch solution and cook until thickened. Turn off the heat
Portion the meat mixture with some gravy over the noodle. Garnish with green onions and crispy shallots. Serve with the soup on the side and sprinkle some green onions on the soup
I love slurping in this smooth, yet short noodles!