Names
Quite a number of names have been used to describe the noodle. The noodle is more commonly known as "silver needle noodle" in Hong Kong and Taiwan, and "rat noodle" in Malaysia and Singapore. The noodles are named as such because the shape of the noodles is long and tapered much like a rat's tail or a needle.
* Lao Shu Fen
* Yin Zhen Fen
* Short Rice Noodle
* Lou Syu Fan
* Ngan Jam Fan
* Loh See Fun
* Mee Tai Bak
Production
The noodles are made from ground rice flour but sometimes added with some cornstarch to reduce breakage during frying. As with most Chinese noodles, they are commercially produced and seldom homemade as it is too tedious to make a small amount for home consumption.
Preparation
The noodles may be stir-fried, scalded and flavored with a mixture of sauces, cooked in soup or cooked dry in a clay-pot. As with most Chinese noodles, it can be served for breakfast, lunch or dinner as a main course or supplementing a rice meal. Many Chinese restaurants, and roadside stalls serve the noodle in various forms.
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