How To Make Loh Shi Fun Noodles From Scratch (Silver Pin Noodles)
Course: Noodles
Cuisine: Chinese
Prep Time: 30 minutesminutes
Cook Time: 1 minuteminute
Total Time: 31 minutesminutes
Servings: 240gr cooked noodles
Author: Marvellina
This post is to share with you how to easily make loh shi fun (silver pin noodles) from scratch without any tools. The noodles are also known as mee tai mak or lort cha. The noodles are naturally gluten free too.
Mix all ingredients in a heat-proof mixing bowl. Whisk to combine
Bring 1 cup of water to a rolling boil. The water has to boil vigorously with large bubbles. This is very important or the dough won't turn out right. When water has comes to a boil, don't turn off the heat yet, let it boil for another minute and then pour 120 ml out into a heat proof measuring glass and pour over the flour mixture immediately and stir with a spatula to get chunks of dough. This will partially "cook" the dough
Let it cools off a little bit, then when it's cool enough to handle, use your hands to knead into a dough. The dough may appear a bit wet a first but don't be tempted to add any more flour. Give it a knead and the water will continue to get absorbs by the dough and eventually becomes smooth and stretchy
Divide the dough in half. Work with one at a time. You can roll the dough out into a long rod and then cut into 1/2-inch piece. I just pinch off about 2-3 grams of the dough and roll it in between my palms to form a silver pin. Thick in the middle and pointy at both ends. If the dough gets slightly sticky, simply dust your palm with a bit of rice flour. Dust a plate with a bit of rice flour and put the hand-rolled noodles on the plate and dust with small amount of rice flour to prevent sticking to each other
Continue rolling with the rest of the dough
Boiling the noodles:
Prepare a large pot of fresh room temperature water to submerge cooked noodles later. Bring another large pot of water to a boil. Lightly dust your hands with a bit of rice flour. Gently add the shaped noodles a bit by a bit to prevent sticking to each other instead of dumping everything all at once into the boiling water. Stir lightly and noodles will float to the top. The noodles cook quickly, about 1 minute or less. Put the cooked noodles immediately in a pot of fresh room temperature water, don't need to be ice water. This will stop the cooking and prevent sticking to each other. Then transfer to a bowl and toss lightly with a bit of oil
How to store:
Leftover cooked noodles can be kept in the fridge for about 4-5 days. They usually harden after refrigeration. Simply reheat in the microwave to warm it up or scald with hot boiling water for few seconds to separate the strands of noodles and to soften them and they are ready to be used in cooking