PenangTime.com: Recipe Guide
LOH MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Gravy:
- 1.5 litres pork or chicken stock
- 3-4 tbsp dark soy sauce
- 1 tbsp five-spice powder
- salt and pepper to taste
- 3-4 tbsp cornstarch mixed with water (for thickening).
- To Serve:
- 500g thick yellow noodles
- 150g pork slices (cooked)
- 100g prawns (cooked)
- 2 hard-boiled eggs (halved)
- fried shallots
- black vinegar
- garlic paste.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Gravy: In a large pot, bring the pork or chicken stock to a boil.
- Season the Gravy: Add the dark soy sauce and five-spice powder. Season with salt and pepper.
- Thicken the Gravy: Gradually stir in the cornstarch slurry while the stock is simmering. Continue to stir until the gravy thickens to your desired consistency. You can also add a beaten egg to the gravy for more texture.
- Cook the Noodles: Cook the yellow noodles in a separate pot of boiling water until al dente.
- Assemble the Dish: Place a portion of cooked noodles in a bowl.
- Serve: Ladle the hot, thick gravy over the noodles. Top with cooked pork slices, prawns, and a hard-boiled egg. Garnish with fried shallots. Serve with a side of black vinegar and garlic paste for diners to add according to their preference.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The consistency of the gravy is a matter of personal preference; add more or less cornstarch slurry to adjust.
- The addition of black vinegar is essential as it cuts through the richness of the starchy gravy.
- Prepare all your toppings in advance as the dish is best served immediately once assembled.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Loh Mee in Penang and compare flavour profiles.