Loh Shi Fun (Mouse Tail) Noodles in a Ceramic Cast Iron Pot | BIG Bites MY (Le Creuset)

Loh Shi Fun (Mouse Tail) Noodles in a Ceramic Cast Iron Pot

I love the street food version of the claypot Loh Shi Fun but unfortunately I cannot do it at home as claypots cannot be used on my induction cooker. This is the closest to the claypot version in taste. The ceramic cast iron pot controls heat well and the charred layer at the bottom of the pot gives the noodles a distinct smoky flavor. And also Malaysian noodles taste sooooo much better with pork lard! Without it, noodles taste so flat! Definitely worth the time spent slowly rendering the pork lard! With preparation and cook time of about an hour, this is really SO EASY LAH! It's a little time consuming but not difficult at all. The recipe shown here feeds one, just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation

Prep time: 15 minutes

Cooking time: 45 minutes

Serving: 1 (increase portions accordingly if you are cooking for more)

CLICK HERE FOR PRINTABLE RECIPE CARD

Ingredients:

• Noodles:
• 250g Loh Shi Fun ("Mouse Tail" noodles)
• 1/2 teaspoon oyster sauce 
• 1 teaspoon dark soy sauce
• 1/4 teaspoon light soy sauce
• 100g minced pork
• 4-8 medium sized shrimps (shelled & deveined)
• 1 small piece of pork fat
• A few sprigs of coriander
• 1 egg
• 1 tablespoon chopped garlic
• 1 teaspoon corn flour
• 1/8 teaspoon white pepper
• 1/2 teaspoon oyster sauce
• 1 teaspoon dark soy sauce
• 1/4 teaspoon light soy sauce
• 7 tablespoons (105 ml) water

Method:

1. Pork lard:
• Dice pork fat into 0.5cm cubes
• In a dry pan, render pork lard out of the pork fat over MEDIUM HIGH heat
• Stir occasionally. 
• When pork lard is golden and crispy, remove and drain excess oil
• Separate the oil and crispy pork lard. Set aside to be used later.
2. Shrimps:
• Heat 1 tablespoon of pork lard over MEDIUM LOW heat
• Add shrimps and pan fry until about 80% cooked
• Remove and set aside
3. Minced Pork Gravy:
• Heat 1 tablespoon of pork lard over MEDIUM LOW heat
• Add chopped garlic and saute until fragrant
• Add minced pork and saute until it turns white
• Add oyster sauce, light soy sauce and white pepper. Stir to combine. 
• Add dark soy sauce. Stir to coat noodles well.
• Add 1 tablespoon of water to corn flour to make a cornstarch slurry. Add half of the cornstarch slurry to minced pork for a "velvety" texture.
• Add 6 tablespoons (90 ml) of water to minced pork and simmer for 2 - 3 minutes
• Remove and set aside
4. Heat 1 tablespoon of pork lard over MEDIUM LOW heat
5. Add Loh Shi Fun noodles. Stir so that noodles do not clump together.
6. Add oyster sauce, light soy sauce and dark soy sauce. Stir to combine.
7. Add minced pork gravy. Put the lid onto the pot and braise for a few minutes.
8. Gently stir along the sides so that the noodles do not stick to the sides
9. After a few minutes, there should be a charred layer at the bottom of the pot. That is flavor!
10. Add in the shrimps
11. Make a well in the middle of the noodles. Add in the egg. Wait for a minute and turn off heat. 
12. Scatter crispy pork lard on top the noodles
13. Garnish with a sprig of coriander
14. Serve immediately. Stir the egg just before eating so that all the noodles is coated with egg.