Vegetarian Stir Fry Loh Shi Fun
Loh Shi Fun, or Rice Pin noodles are fat on one end and pointed on the other. Made from rice flour and water, it absorbs seasonings easily without becoming mush. My family enjoys Stir Fry Loh Shi Fun as it is not only flavourful but also chewy and easy to eat!
This Vegetarian Stir Fry Loh Shi Fun noodles are not only delicious, it is very fast and simple to make too!
Ingredients
The star of this recipe is Loh Shi Fun, also known as Rice Pin noodles, silver needles, laksa pendek, or colloquially, “rat’s tail noodles” due to its length. Made from a combination of glutinous rice flour, rice flour, water and sometimes corn starch to hold its shape while cooking, it is excellent at absorbing seasonings. It is also quite slippery compared to other longer noodles, so enjoying this dish with a spoon or fork is recommended!
For the protein, I used firm tofu that is suitable for frying. It adds a little salty taste, especially after being fried in garlic-flavoured oil. Soft or silken tofu is not recommended as they break apart too easily.
For vegetables, I used fresh bean sprouts for their crunchiness and sweetness. Other vegetables like choy sum and shredded cabbage work too.
For the seasonings, the combination of light soy sauce, sesame oil, thick soy sauce, salt and sugar enhances the Stir Fry Loh Shi Fun’s flavour, making it fragrant and appetising. Some minced pickled radish was added to introduce umami and a lightly tangy flavour as well.
Crispy fried garlic bits and chopped spring onions are aromatic. They provide a burst of flavour in between bites.
Steps
Here are the brief steps to make Stir Fry Loh Shi Fun:
- Fry garlic and oil until fragrant and crispy.
- Remove the garlic.
- Fry tofu and noodles.
- Add water and seasonings to the noodles.
- Braise the noodles until the gravy is dry.
- Stir fry the red chilli, spring onions and bean sprouts.
- Dish the Loh Shi Fun.
- Serve!
Tips
- Frying the garlic until caramelized enhances its herby flavour and increases its sweetness. This also infused the oil with a garlic flavour.
- Firm tofu is able to hold its shape while stir-frying. Soft and silken tofu is not recommended as they are too fragile and tend to smash into pieces.
- Water is added as loh shi fun noodles tend to absorb more liquid than the average noodles.
- Only 1 minute of active cooking time is needed to cook crunchy bean sprouts, as the residual heat will continue to soften them.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
Enjoy this Stir Fry Loh Shi Fun immediately after cooking for the best taste and texture.
It is not recommended to keep it overnight as reheating it tends to affect the chewy, delightful texture. From my experience, re-heating it over the stove the next day turns this dish into a sorry mush.
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Vegetarian Loh Shi Fun
Ingredients
- 25 ml cooking oil, unscented
- 35 g garlic, peeled & minced
- 130 g firm tofu, cut into cubes
- 500 g loh shi fun, rice pin noodles
- 150 ml water
- 1 tbsp light soy sauce
- 1/2 tsp black sesame oil
- 1 tbsp thick soy sauce
- 1 tbsp minced pickled radish
- 1/4 tsp salt
- 1/2 tbsp sugar
- 20 g red chilli, chopped
- 60 g spring onions, chopped
- 200 g beansprouts, washed & cleaned
Instructions
- Add the tofu. Stir fry until well coated with oil.
- Add the Loh Shi Fun noodles. Stir until well-combined.
- Add water, light soy sauce, sesame oil, thick soy sauce, pickled radish, salt and sugar. Toss the noodles and seasonings until well-combined. Let it cook for 3 minutes, or until all the gravy has been absorbed.
- Add red chilli, spring onions and bean sprouts. Mix for about 2 minutes, or until well-combined.
- Taste and adjust as preferred.
- Switch off the heat.
- Top with crispy fried garlic and stir until combined.
- Dish the Loh Shi Fun onto a large serving plate, and serve with some cut chilli in light soy sauce.
Video
Notes
- Frying the garlic until caramelized enhances its herby flavour and increases its sweetness. This also infused the oil with a garlic flavour.
- Firm tofu is able to hold its shape while stir-frying. Soft and silken tofu is not recommended as they are too fragile and tend to smash into pieces.
- Water is added as loh shi fun noodles tend to absorb more liquid than the average noodles.
- Only 1 minute of active cooking time is needed to cook crunchy bean sprouts, as the residual heat will continue to soften them.
- Watch the video to follow my steps exactly!