Low Shu Fun (老鼠粉) / Silver Needle Noodles (银针粉)

One of my favourite food during my childhood days in Kampar was Low Shu Fun (老鼠粉  - Rat's Tail Noodles) served in a simple clear soup with some fish balls and fried fish balls.  Now after all these years, whenever I visited  Kampar, this is the one thing I must have. 

This short and stubby noodles is known as Rat's Tail Noodles (or Low Shu Fun in Cantonese) to the Malaysians and Singaporeans.  However, people from Hong Kong will shudder when they hear this name - Rat's Tail Noodles? It is named as such possibly because of the shape which is long and tapered like a rat's tail?  However, it is better known as  Silver Needle Noodles (银针粉) or Rice Drops outside Malaysia/Singapore.  

Last weekend I decided to make my own Low Shu Fun from scratch.  After experimenting for hours in the kitchen together with my other half, we finally achieved  the texture that we like - a little chewy and neither too soft nor too hard.  As I didn't have the correct mould to press out the noodles, I had to shape them by hand; a very time-consuming task. However, I think it is worth the effort because everyone in my family loves it, and best of all, it's preservatives or additives free!

Ingredients:  (Makes about 410g noodles)

80g rice flour
50g tapioca flour
40g wheat starch
1/2 tsp salt
4 tsp cooking oil
135g boiling water

• Combine flours and salt in a mixing bowl.
• Pour in boiling water.  With a wooden spatula stir to combine into a rough dough.
• When the dough is cool enough to handle, add in oil and knead until oil is incorporated and a soft and smooth dough is formed.  
• Cover the dough and let it rest for about 20 - 30 minutes.
• Take a piece of dough and roll it into a rope.  Cut into small pieces (the size of green peas).  Shape each pieces of dough by rolling it in between your palms to form a tapered needle shape.
• Put a large pot of water to boil. Add in a little oil.  Put in the noodles.  
• Once cooked, the noodles will float to the top.  Cook for another minute.  Remove the noodles using a slotted spatula and transfer into a bowl of cold water to stop the cooking process.
• Drain the noodles in a colander.  
• Noodles are now ready to be used in your favourite recipes.

I am submitting this to Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more