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Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 8 servings
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Ingredients

  • 3 tablespoons vegetable oil
  • 1/2 pound shiitake mushrooms, stems discarded and caps quartered
  • 1/4 cup plus 1 tablespoon Shaoxing wine  or dry sherry
  • 3/4 pound ground pork
  • 1/4 cup plus 2 tablespoons kecap manis
  • Salt
  • 1 teaspoon Asian sesame oil
  • 1 pound dried pearl noodles or frozen rice cakes
  • 6 ounces Chinese sausage, thinly sliced
  • 6 ounces snow pea shoots or 1 bunch watercress, thick stems discarded
  • 3/4 cup chicken stock
  • 1/4 cup black vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian fish sauce
  • 8 large eggs
  • 1/2 cup cilantro leaves
  • 1/4 cup chopped pickled mustard greens

Directions

  • In a large, deep skillet, heat 2 tablespoons of the vegetable oil until smoking. Add the shiitake mushroom caps and stir-fry over high heat until golden and crisp in spots, about 7 minutes. Remove from the heat and add 1/4 cup of the Shaoxing wine. Return the skillet to the heat and cook, stirring, until the wine has completely evaporated, about 3 minutes. Transfer the shiitake caps to a bowl.
  • In the skillet, heat the remaining 1 tablespoon of vegetable oil until almost smoking. Add the ground pork in clumps and cook over high heat, turning once, until browned, about 6 minutes; break up the clumps. Spoon off the fat in the skillet. Add 1/4 cup of the kecap manis, season the pork lightly with salt and cook over low heat, stirring, until the pork is nicely glazed, about 5 minutes. Stir in the sesame oil and add the shiitake caps.
  • In a medium casserole of boiling salted water, cook the pearl noodles or rice cakes until al dente, 4 to 8 minutes; drain the noodles or rice cakes thoroughly.
  • Add the noodles to the skillet along with the Chinese sausage and snow pea shoots. Add the remaining 1 tablespoon of Shaoxing wine and 2 tablespoons of kecap manis along with the chicken stock, black vinegar, soy sauce and fish sauce. Cover and simmer for 5 minutes, stirring occasionally.
  • Meanwhile, bring another large, deep skillet of water to a simmer. Crack the eggs into individual ramekins. Slip the eggs into the barely simmering water and cook until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a large plate; carefully blot the eggs dry.
  • Ladle the loh shi fun into deep bowls and set the poached eggs on top. Sprinkle with the cilantro and pickled mustard greens and serve right away.

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    Nutritional Information

    Nutrients per serving

    584kcal (29%)
    71mg (7%)
    4mg (7%)
    96mcg RAE (3%)
    621mg
    82mg
    29g
    4g
    3g
    52g
    305mg (102%)
    1386mg (58%)
    8g (39%)
    28g (44%)
    5mg (26%)