No need to drive to Seremban, now you can grab a bowl of Seremban Lou Shu Fen at Taman Megah’s Hakka Legend Restaurant

Seremban's lou shu fen is a unique take with long, bouncy noodles often served with minced pork and toppings like lard fritters.

A stall in Taman Megah, Petaling Jaya, offers these noodles accompanied by fried meatballs, fishballs, and crispy fuchuk.

The dish's simplicity and slightly sweet, chewy noodles makes it distinctive among typical Malaysian noodle dishes.

PETALING JAYA, Sept 9 — When I first heard of Seremban’s lou shu fen, I expected silver needle noodles with their distinct short, tapered ends that some say resemble rat’s tails.

I often choose that particular noodle because I find it the easiest to eat with soup, as I struggle with pulling longer strands that seem to mysteriously tangle in my bowl.

Perhaps it’s also a childhood habit carried into adulthood: the simpler way to slurp down the shorter bits with a spoon rather than using chopsticks.

But it seems Seremban has its own take on lou shu fen ; theirs are longer strands, known as Fu Yong lai fun, where Fu Yong in Cantonese dialect refers to Seremban.

You might think these are the translucent strands found in a bowl of tangy asam laksa but they are not.

Nor is it the Gopeng lai fun which has a slightly softer bite and is made from ground rice.

The Seremban lou shu fen is probably closer to the Hong Kong version: a bouncier noodle often served in broth and eaten together with roast goose.

Around the town, various stalls offer their versions, usually topped with cooked minced pork and lard fritters.

These resemble Hakka mee closely, but they swap out the flat egg noodles.

Some add other ingredients like char siu or even omelette strips.

The long, slippery noodles also appear at beef noodle stalls, doused liberally in a thick dark brown beefy sauce.

This stall inside Taman Megah’s Restoran Hakka Legend offers its version of these noodles paired with minced pork, crispy fried fuchuk , house-made fried meatballs and fried fishballs.

It’s part of a network of stalls scattered around in places like Subang Jaya and Kota Kemuning.

Things are kept simple here: one size of noodles costs RM10 and includes two meatballs, two fishballs and fuchuk . Three extra meatballs can be added for RM5.

A bowl of clear broth and bright chunky pounded chili sauce with oil completes your order.

Mix the noodles up and they turn brown from the dark soy sauce, while the mince struggles to cling to the strands.

It’s slightly sweet from the caramel in the dark soy sauce and you get a nice chew from the slightly bouncy noodles.

I like to be unconventional and dump the chili sauce into the noodles, twirling it with the bright red bits as it infuses heat throughout.

One bite gives you burning heat. Another soothes with its sweetness. Some strands give a spicy-sweet taste.

It’s at this point you search for the fried meatballs that yield juicy marinated pork inside with each bite.

Mix that with the golden coloured fried fishballs dotted with green vegetables and red chilli for a slightly sweeter flavour.

And of course, that much needed contrast of texture from the crispy fuchuk.

That bowl may look simple but strangely enough, I found myself craving it so much that I was back after one week of first tasting it.

Perhaps its simplicity is what draws me. Or just something different from the usual fishball or pork noodles offered in every coffee shop.

Seremban Lou Shu Fen stall @ Restoran Hakka Legend

Taman Megah, Petaling Jaya.

Open daily: 7am to 4pm

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

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芙蓉的捞酥粉别具一格，面条细长弹牙，通常配以肉末和猪油渣等配料。

在八打灵再也 Taman Megah 的一个摊位上，有售卖这种面条，并配以炸肉丸、鱼丸和脆脆的腐竹。

这道菜做法简单，面条略带甜味且有嚼劲，使其在典型的马来西亚面食中脱颖而出。

八打灵再也，9 月 9 日讯——当我第一次听说芙蓉的糯毛粉时，我以为会吃到银针面，它有着独特的短而尖的末端，有人说像老鼠尾巴。

我经常选择这种面条，因为我觉得它最容易和汤一起吃，而我很难拉出那些似乎会在我的碗里莫名其妙地缠在一起的长面条。

也许这也是一种从童年延续到成年的习惯：用勺子吃掉较短的部分比用筷子吃更简单。

但芙蓉似乎有自己独特的捞须粉做法；他们的捞须粉比较长，被称为芙蓉来粉，其中芙蓉在粤语中指的是芙蓉。

你可能会认为这些是酸辣叻沙汤里的透明丝状物，但它们并不是。

也不是口感稍软、用磨碎的米制成的鹅边饭。

芙蓉捞须粉可能更接近香港版本：面条更有嚼劲，通常配汤汁食用，并与烤鹅一起食用。

镇上各处都有摊位出售他们自己版本的这种美食，通常会在上面放上煮熟的猪肉末和猪油油炸饼。

这些面条和客家面很像，只是把扁平的鸡蛋面换成了其他面条。

有些人还会添加叉烧或蛋卷条等其他配料。

这种长长的、滑溜溜的面条也出现在牛肉面摊上，上面浇满了浓稠的深棕色牛肉酱。

这家位于 Taman Megah 的 Restoran Hakka Legend 内的摊位提供他们版本的这种面条，搭配肉末、酥脆的炸腐竹、自制炸肉丸和炸鱼丸。

它是散布在梳邦再也和哥打哥文宁等地的一系列摊位网络的一部分。

这里很简单：一份面条售价10令吉，包含两个肉丸、两个鱼丸和腐竹。加三个肉丸需另付5令吉。

一碗清汤和一勺鲜亮浓郁的辣椒油酱汁，就完成了你的订单。

将面条拌匀，面条因老抽而变成褐色，而肉馅则难以粘附在面条上。

黑酱油中的焦糖带来一丝甜味，略带嚼劲的面条则带来不错的口感。

我喜欢打破常规，把辣椒酱直接倒进面条里，一边搅拌一边让鲜红的辣椒碎融入面条，让辣味均匀地分布在面条中。

一口下去，灼热感扑面而来；另一口，甜味又带来一丝舒缓；有些丝状物则呈现出辛辣甜美的滋味。

这时你就会寻找那些炸肉丸，每一口都能吃到里面鲜嫩多汁的腌制猪肉。

将它与点缀着绿色蔬菜和红辣椒的金黄色炸鱼丸混合，味道会略带甜味。

当然，还有酥脆的福寿菊带来的那种必不可少的口感对比。

那碗菜看起来很简单，但奇怪的是，我却对它念念不忘，第一次尝过之后仅仅一周，我就又回来吃了。

或许正是它的简单吸引着我。又或许，它只是跟每家咖啡店里常见的鱼丸面或猪肉面不一样。

芙蓉楼淑芬摊位@Restoran Hakka Legend

Taman Megah，八打灵再也。

每日营业时间：上午7点至下午4点

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