Malaysian Lo Shu Fun (Fried Rice Noodles)

Step 1

Marinate Pork: Add the ingredients from the 'marinade for pork' to the ground pork. Mix well and let pork sit for 10 minutes.

Step 2

Separate Noodles: In a large bowl, add warm water and place the rice pin noodles in it. This is to help the noodles separate easily. After 5-10 minutes, with the noodles still in the water, gently press the noodles to separate them.

Step 3

Browni Meat: Over medium high heat, add the pork to a wok and brown it. This is to extract fat from it so the noodles aren't overly greasy. Once browned, set aside and leave the fat in the wok. Mine usually has 1 tablespoon of liquid fat. Add more oil if your pork doesn't excrete that much oil.

Step 4

Fry Noodles: Over medium high heat, fry the shallots and green onions. Once it turns light brown, add the garlic. Once they turn brown and become fragrant, add the pork. Fry for 30 seconds and add the noodles.

Step 5

Add the soy sauce, oyster sauce, thick caramel sauce, salt, white pepper and sugar. Stir to combine well. Add the bean sprouts and stir again. Taste and adjust seasoning if needed. Once bean sprouts have wilted a little and are cooked, dish out and top noodles with green onion. Serve with sliced red chilies or sambal. Finish the meal with hot Chinese tea to flush your system.