Simple Homemade Loh Mee Recipe

Friday, December 21, 2012 2 Comments A+ a-

Braised Noodle
Yummy Loh Mee

I am a big fan of Chinese braised noodle, which also known as Loh Mee back home. The highlight of this dish is undoubtedly the thick, savory, starchy while slightly sourish egg gravy. It is pretty addictive to be honest. Most of the time, I would finish the gravy before the noodles. Perhaps I should order a bowl of Loh Mee sans the thick yellowish noodles instead.

Unlike Europe, Loh mee is widely available back home in Malaysia. Thus it never crosses my mind to try cooking a bowl myself until now. I have been painstakingly collecting all the key ingredients for over 1 month. Finally, here is my version of simple homemade Loh Mee recipe that could be prepared wihtin 30 minutes. Although this is my first attempt in creating my version of Loh Mee, I am proud to share that the end product is a great hit among friends and family.

My quick and simple homemade Loh Mee recipe. Preparation time is 10 minutes with another 20 minutes for the actual cooking.

-- Serving for 3-4 pax --

  • 2 packs of Japanese ramen noodles (100 grams each)
  • 1 pack of instant miso soup mix
  • 2 eggs (lightly beaten)
  • 200g of shrimps
  • 1 liter of water
  • fish cake (cut into slices)
  • Chinese cabbage (or your preferred vegetable)
  • 2 table spoon of Chinese rice vinegar
  • 3 table spoon of dark soy sauce
  • 3 table spoon of light soy sauce
  • 4 table spoon of corn starch mixed with equal amount of water
  • sugar to taste
  • pepper to taste
  • fried shallots
  • 1 dry chili pepper corn (optional)

Step 1: Bring the water to boil and add in the miso paste, Chinese cabbage and dry chili pepper corn
Step 2: Add in fish cake, shrimps, vinegar, light and dark soy sauce plus sugar to taste
Step 3: Add in corn starch mixture and constantly stir the mixture until the soup thickens
Step 4: Turn off the heat and pour in the egg mixture in a circular motion. Gently stir the soup several times
Step 5: Heat up the noodle in a separate pot for 5 to 8 minutes and drain off the excess water
Step 6: Place some noodle in a bowl, pour in the soup

Lastly, serve your Loh Mee with a sprinkle of fried shallot and a dash of pepper. Best eaten with some sliced red chilli in light soy sauce. My quick and simple homemade Loh Mee recipe. Enjoy!  


Write comments
Huai Bin
23 December 2012 at 06:17 delete

I like your recipe! :)

It's an authentic enough adaptation, but I've never been a huge fan of loh mee here. I'm not sure why, it just never appealed to me.

At least not the Peninsula Malaysian version, our Sarawakian loh mee is dark and full of soy sauce, it's sweet (not sourish) and I love that.

Cheers! :)

24 December 2012 at 00:33 delete

Hi Huai Bin,

Thanks for taking time to read my post. Yupe, it is an adaptation as I'm a strong believer in creating tasty fusion food with limited ingredients and shortest amount of time.


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