recipe: kon low loh shee fun, or dry rat’s tail noodle
Guess what I had for lunch (and dinner) last weekend? I can’t believe it myself because it’s been ages since I’ve even thought to cook my favorite loh shee fun, or rat’s tail noodles.
The name sounds horrifying, I know. I’m not only a Chili Queen, I’m also a Drama Queen 
! I translated and spiced up this name for special effects and if all goes well, I might even copyright the name and make a movie about it, heh!
Loh shee fun is not really rat’s tails, of course, they just look like rat’s tails 
. You can either eat it in a soup, just like any other kind of noodle. But I prefer it dry as in sans soup. Very simple to whip this up at home. You ready?
I cooked 1kg of loh shee fun and 1kg of kuay teow, or flat rice noodles to feed my troops, but you can use any amount depending on the number of people you’re feeding. Place the noodles in a colander and run it through your Grohe faucet to rinse if you like. Then bring a pot of water to boil and use it for blanching the rat’s tail noodle and choy sum, or mustard green.
I’m not going to list actual measurements for the sauce since that depends on how much noodle you’re cooking. Just adjust the sauce ingredients to your own taste. For the sauce, you need:
- dark, thick soy sauce
- oil
- sesame oil
- oyster sauce
- soy sauce (in place of salt) and white pepper to taste
Have all of these ingredients in a large bowl. I also stir-fried some minced pork with some oil and chopped garlic which I added into the bowl. Lastly, add the blanched loh shee fun, or rat’s tail noodle, to this and mix well.
Garnish with chopped spring onions and cilantro (I didn’t have any handy). Serve piping hot with shredded fresh chillies. I prefer bird’s eye chillies for that added oomph! Simple, ya, just a one-dish meal and so so delish. And less of a choking hazard for younger kids than the regular mile-long noodles.
Looks interesting. I bet it is delicious.