Joyce's Open Kitchen, literally

Hokkien Loh Mee


Adapted from:

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

Yield: 4-6 pax



  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.