Loh Mee (Egg Noodles in Thick Broth) Recipe

Loh Mee is a Malaysian staple and is one of my favourite noodle dishes ever.  The noodles used in this popular dish resembles udon but is mostly made out of egg (hence its' yellow colour).  The broth is rather thick as well and provides a rich base for the noodles.  Usually seafood and vegetables (choy sum) are used, however do feel free to experiment yourself.  The icing on the cake with this dish is definitely a dash or two of black vinegar.  This should be done by the diner right before tucking into the dish.  It's quite easy to whip up at home - will definitely prove to be popular!

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Happy 2014!!!

Recipe adapted from Kuali

200g fresh thick yellow noodles

Marinade the following in 1 teaspoon salt, 1/2 tablespoon light soy sauce and 1/2 teaspoon sugar:

10 shelled medium sized shrimp

1/2 pound chicken breast meat, sliced

1 cuttlefish, cleaned and sliced

8 stalks choy sum, sliced

Base:

3 cloves garlic, chopped

4 cups good quality chicken broth (or make your own)

1/4 tablespoon light soy sauce

1 teaspoon black vinegar

Thicken with 1 tablespoon corn flour

Serve with sliced red chili peppers in light soy sauce (optional) + Dashes of Black Vinegar

Method:

Heat up wok until almost smoking.  Add 3 tablespoons oil and swirl to coat.  Turn heat to low.  Add garlic and stir fry until aromatic.  Add chicken, cuttlefish and shrimp.  Fry for another couple of minutes.  Add in broth and soy sauce. Add vegetables. Bring to a boil.  Add noodles.  Add 1 teaspoon of black vinegar.

Finally, thicken with corn flour until desired consistency. 

Serve with red chili peppers and black vinegar.

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