Hokkien Loh Mee

Adapted from:

A Trip Down Memory Lane: Signature Dishes from the Tan Family

Yield: 4-6 pax


  • 5 cloves of garlic, chopped
  • 400g yellow noodles
  • 150g pork belly, sliced thinly
  • 8-12 large prawns, shells and heads intact for added sweetness
  • 2 small squids or 1 big squids, sliced
  • 4 leaves of Chinese cabbage, sliced in shreds
  • 400ml of stock (preferably hot, may use water for convenience)
  • 1000ml of water (preferably hot)
  • 2 tbsp white rice wine
  • 2 tbsp sugar
  • 1.5 tbsp oyster sauce
  • 2 tbsp of corn flour mixed with 2 tbsp of water
  • Salt and white pepper powder to taste
  • Black vinegar


  1. Mix sugar, pepper powder and oyster sauce then set aside.
  2. Using a wok or large frying pan, heat 2 tbsp of oil over high heat. Sauté garlic u til fragrant. 
  3. Add in pork belly. Stir-fry till pork turns whitish. 
  4. Add in squids and prawns. Immediately then add in oyster sauce mixture. Stir and mix well.
  5. Pour in white rice wine and stock, bring to boil.
  6. Add in Chinese cabbage, noodles and salt. Add in hot water until it is the preferred amount (my children love to slurp the soup hence I tend to add more). Cover with lid and bring to simmer.
  7. Add corn flour mixture till desired consistency. Add in black vinegar. If desired, add more salt and pepper powder. Serve piping hot. 


  • The original recipe yielded a more “saucy” than “soupy” dish but as mentioned, we like it better as a thickened soup version, especially on a rainy day!
  • To prevent overcooking the prawns and squids such that they turn rubbery, I try to use heated stock and hot water to shorten cooking time. All in all, I try to act fast while making this dish. 
  • Black vinegar is optional in the original recipe but personally, I feel that it adds depth to the soup. Even the Hub who dislikes vinegar on a normal day likes this dish very much. 
This entry was published on May 30, 2017 at 9:52 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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