Claypot Loh Shufan (silver needle noodles) 沙锅老鼠粉 RecipePrint This
- 350g silver needle noodles (loh shu fan)
- 90g minced meat
- Half Tbspn minced garlic
- 15g Lard (pork fats)
- 1 Tbspn finely sliced Spring onion
- Handful of bean sprout
Minced pork marinade:
- 1/8 tspn sesame oil
- Half tbspn oyster sauce
- 2 dashes of white ground pepper
- Half Tbspn of light soy sauce
- 1 Tspn of dark soy sauce
- 1/8 tspn chinese xiaoshing wine
- 1 raw egg
- Spring Onion
Heat claypot and stir fry lard until crispy (oil will be forced out from the pork fat as it’s cooking)
Scoop out the oil and crispy lard, set aside, leaving only 1 tbspn of lard oil inside claypot.
Add in minced meat and garlic, stirfry for 2 minutes. Toss in noodles, beansprout and spring onions. Immediately add sauce mixture, then stir well over medium heat for 3 minutes. Turn off heat.
Place raw egg in the center, cover pot and Serve hot.