Loh Shi Fun (Pin Noodles) with Minced Meat

We eat noodles very often, a few times a month, and yet I seldom post about it in my blog. We have a few family favourites and this is one of them. My  kids love eating konlo loh shi fun (pin noodles), and they especially love the minced meat topping. The other thing that is a MUST have in my house when having noodles or pan meen, are fried crispy shallots! So I always have a jar ready in my kitchen, so much so that sometimes I've got to stop my kids from putting heaps of it onto their noodles, they just love crispy fried shallots. And I do agree, that crispy fried shallots makes a difference to a bowl of noodles, try it and see.

This is great as a weekend lunch for the family.

I sometimes cook this for dinner. Easy, and everyone's favourite!

Konlo Loh Shi Fun with Minced Meat (Pin Noodles)
(serves 4)
600gm lo shi fun (pin noodles)
200gm choy sum (Chinese mustard greens)
12 fish balls (optional)

For the minced meat
300gm minced pork
5 dried shiitake mushrooms (soaked till soften)
2 garlic cloves, minced
2 shallots, minced
1 tsp cornflour
1 tsp water

Sauce for the minced meat
1 tbsp fried shallots oil
1 tbsp oyster sauce
1 tbsp fish sauce
1-1/2 tbsp light soy sauce
3/4 tsp dark soy sauce
1/4 tsp white pepper powder
1/2 cup water

To serve :
a few tablespoons light soy sauce
a few tablespoons fried shallots oil
some fried shallots for garnishing
some chopped spring onions (scallions) for garnishing
dash of white pepper powder (optional)

1. To cook the minced meat. Marinate minced pork with cornflour and water, mix well and keep aside for 10 minutes. Cut off and discard stems from shittake mushrooms. Slice and chop the caps to small pieces, keep aside. Mix the ingredients for the sauce, in a medium bowl until well combined. Keep aside. Heat 1 tbsp oil in saucepan or wok, when oil is hot, saute minced cloves and shallots till fragrant. Add in minced pork, stir and break up pieces. Fry until meat is no longer pink. Add in the chopped mushroom and stir for 2-3 minutes more. Pour in the sauce mixture, stir, let it come to a boil, reduce heat to low, cover and let it simmer for about 10 minutes. If it appears dry, some water may be added. Allow for some gravy to pour over the noodles later. Adjust seasoning if necessary. Dish up and keep warm, covered.
2. Put a pot of water to boil. Cook fish ball (if using), in boiling water for 2-3 minutes until cooked. Remove and drain. In the same pot, blanch the mustard greens for a minute or two, remove and drain. And in the same pot, blanch noodles in hot boiling water about 1-2 minutes. Remove noodles and drain. 
3. To serve : Place some noodles in a bowl. Add a half teaspoon of fried shallots oil, 1/2 teaspoon of light soy sauce, toss noodles to combine. Scoop about 2-3 tablespoons of the cooked minced meat onto the noodles with some of the gravy, place some mustard greens and fish ball at the side. Garnish with generous amount of crispy fried shallots, some chopped spring onions and a dash of white pepper powder. Serve hot. Toss the noodles and the minced meat together before eating. Serve with a condiment, mixture of sliced red chillies and light soy sauce. Enjoy!