老鼠粉是一种米和淀粉制作的粉食，因为形状为两端尖，形似老鼠，因此称为老鼠粉。后来传到香港，港人觉得老鼠粉名字不雅，就给它取了个银针粉的名字。台湾也有类似的粉条，他们称它作“米台目”。

瓦煲老鼠粉是马来西亚一个很受欢迎的粉类，肉末和老鼠粉用大火炒香之后放到加热的瓦煲里继续煮滚，上桌前磕入一只生鸡蛋，让瓦煲的余热焖至半熟，和老鼠粉拌匀吃，味道浓厚鲜香，非常好吃。
 

Lou Shu Fun/老鼠粉 (“rat noodles”) also known as Ngan zham fun/银针粉(“silver needle noodles”) is a kind of noodle made of rice flour and some starches, it is short, springy and somewhat translucent in color.

One popular way to serve this noodle in Malaysia to make it a clay pot dish, clay pot retains heat well and makes the dish more appealing.

材料：
400 克 老鼠粉/银针粉
100 克肉末 （鸡肉或猪肉）
1 大勺 猪油 (加点猪油渣)
2 大勺 红葱酥
3 大勺 绍兴花雕酒
1 大勺 葱花
1 小勺 芡粉  (加三勺水混匀)
1 只 蛋

调味:
2 小勺 鱼露
2 小勺 生抽/酱油
2 小勺 蚝油
1/2 小勺 甜酱油 (我用了 ABC 牌子的酱油）或  一点糖加一点晒油/黑酱油代替
1 大勺 黑酱油/晒油 


4 大勺的 秘制干捞面酱料
Ingredients：
400 g Lou Shu Fun
100 g ground meat (Chicken or pork)
1 tbsp Pork Lard  (Plus some cracklings if you have)
2 tbsp Fried Shallot
3 tbsp Chinese cooking wine
1 tbsp chopped Scallion/Spring Onion for garnishing
1 tsp of cornstarch  (mixed with 3 tbsp of water)
1 egg

Seasoning:
2 tsp fish sauce
2 tsp Soy sauce
2 tsp oyster sauce
1/2 tsp ABC medium sweet soy sauce 
1 tbsp Malaysia made Caramel dark soy sauce 


4 tbsp of Echo's special Gon Loh Sauce



1. 在一口锅里热上一大勺的猪油，加入肉末和3 大勺的绍兴花雕酒,煸炒至肉末变色后加入1大勺的葱酥拌匀，再炒至香气溢出。

2. 把所有的调味料加入后，加1/2杯的水煮滚。

3. 加入老鼠粉/银针粉拌匀，加盖继续煮3-4分钟。

4.  另外起个炉子把瓦煲加热，把老鼠粉和酱汁倒入瓦煲里继续加热，加入芡粉水拌匀后再煮1-2分钟。

5. 熄火前磕入一只蛋，撒上葱花和剩下的葱酥。趁热拌开了吃。

1. Heat the pork lard in a cooking pan, add ground meat with 3 tbsp of cooking wine and cook until the meat changes color, break the ground pork using a spatula. Add 1 tbsp of fried shallots into the meat and continue cooking until fragrant.

2. Season minced meat with all the seasoning ingredients listed, add 1/2 cup of water and bring to boil.

3. Add Loh Shu Fun and cover with lid, cook for 3-4 minutes.

4.  Heat up a clay pot and transfer cooked Loh Shu Fun into Clay Pot, drizzle cornstarch with water and continue cooking for 1-2 minutes.

5. Crack an egg over the noodle and turn off the heat, sprinkle some chopped scallions and fried Shallots. Serve hot.