Stir-fried Lao Shu Fen (Rat Tail Noodles)
This recipe focuses on achieving the perfect 'wok hei' (wok breath) and 'diaowei' (flavor enhancement) for stir-fried noodles, specifically using Lao Shu Fen (rat tail noodles). The chef emphasizes using a hot wok and specific flavor enhancers like fish sauce, LP sauce, and Maggi seasoning to replicate the authentic taste of hawker-style stir-fries at home.
Nutrition· per serving · estimated
Ingredients13 items
Instructions
- 1
Slice the shiitake mushrooms thinly.
- 2
Shred the napa cabbage and carrot into thin strips.
- 3
Measure out 250g of Lao Shu Fen (rat tail noodles).
- 4
In a small bowl, combine 1/3 tsp salt, 1/2 tsp white sugar, a dash of white pepper powder, 2 tsp light soy sauce, and 1 tsp dark soy sauce. Mix well until uniform. This is your total seasoning mix.
- 5
Heat a wok over high heat until it's smoking hot. Ensure the wok is thoroughly heated to achieve a non-stick effect.
- 6
Add 2 tbsp of cooking oil to the hot wok.
- 7
Add the sliced shiitake mushrooms to the wok and stir-fry over high heat until fragrant.
- 8
Add the Lao Shu Fen noodles to the wok and stir-fry quickly.
- 9
Pour the prepared total seasoning mix over the noodles and stir-fry rapidly until the noodles are evenly coated and fragrant.
- 10
Add the shredded napa cabbage and carrot to the wok and continue to stir-fry until the vegetables are cooked to your desired tenderness (al dente).
- 11
Add 1 tsp of Maggi Seasoning and 1 tsp of Lea & Perrins Worcestershire Sauce (LP Sauce) to the noodles and stir-fry briefly to incorporate the flavors.
- 12
Drizzle 1/2 tsp of sesame oil over the noodles for aroma.
- 13
Serve the stir-fried Lao Shu Fen immediately while hot.