Loh Mee
Hawker • Singapore
How to Make Loh Mee (Traditional & Healthy Version)
Loh Mee is a beloved noodle dish found in Singapore's vibrant hawker centres and kopitiam stalls. This vegetarian version pays homage to the classic recipe, featuring silky yellow noodles bathed in a thick, savoury gravy. Traditionally rooted in Malaysia, Loh Mee has become a staple in Singapore’s lunch culture, especially among those seeking comforting, hearty meals that are both filling and nutritious. The dish’s appeal lies in its fusion of local influences—Chinese-style braised gravy meets Singaporean freshness with vegetables and crisp garnishes. Loh Mee’s signature feature is its rich, egg-based sauce, which coats each strand of noodle. In Singapore, it’s often enjoyed at lunchtime, drawing crowds for its satisfying textures and umami-laden flavours. Health-conscious diners appreciate the vegetarian adaptation, which swaps out meat for plant-based protein and vegetables, making it suitable for a wider range of diets without sacrificing taste. Whether you’re a local or visiting, Loh Mee is a must-try that reflects Singapore’s multicultural culinary landscape and hawker heritage.
Ingredients(for 1 bowl per person, as served in Singapore kopitiam)
- 200g Fresh yellow noodles (mee)
- 3 cups Vegetable stock
- 2 tbsp Cornstarch (mixed with 4 tbsp water)
- 1 Egg (beaten)
- 100g Firm tofu (cubed)
- 5 Shiitake mushrooms (sliced)
- 60g Baby bok choy (chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Light soy sauce
- 1/4 tsp White pepper
- 1 tbsp Vinegar (black vinegar preferred)
- 2 tbsp Fried shallots (for garnish) - optional
- 1 tbsp Fresh coriander (chopped, for garnish) - optional
Instructions
- 1
Blanch yellow noodles in boiling water for 2 minutes, then drain and set aside.
5 minutes
Do not overcook noodles; they should remain springy.
- 2
Heat 1 tbsp oil in a wok. Sauté garlic until fragrant, then add sliced mushrooms and tofu. Stir-fry for 3 minutes.
3 minutes
Use high heat for a smoky wok hei flavour.
- 3
Add vegetable stock, soy sauce, and white pepper. Bring to a simmer.
5 minutes
Skim off any foam for a clearer gravy.
- 4
Add chopped bok choy and cook until tender, about 2 minutes.
2 minutes
Keep vegetables crisp for better texture.
Why This Dish is Healthy
Loh Mee’s healthy adaptation uses minimal oil, fresh vegetables, and lean protein sources. The thick gravy is made without heavy cream or animal fats, reducing calories and cholesterol. Incorporating tofu and mushrooms increases the nutrient density while keeping the dish light. This recipe is perfect for those tracking calories, aiming for a balanced meal, or seeking heart-healthy lunch options in Singapore.
This vegetarian Loh Mee is packed with plant-based protein from tofu and eggs, complex carbohydrates from noodles, and fibre from bok choy and mushrooms. It delivers essential vitamins and minerals, including iron, calcium, vitamin C, and B vitamins. Using vegetable stock reduces sodium and saturated fat compared to traditional meat-based versions. The dish is balanced, providing a moderate amount of protein and healthy fats, making it suitable for a nutritious lunch.
Pro Tips
- 💡Tip 1: Use fresh yellow noodles for authentic kopitiam taste.
- 💡Tip 2: Always add cornstarch slurry gradually to avoid clumping.
- 💡Tip 3: Garnish with fried shallots and coriander for extra aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of vegetable stock if gravy thickens too much.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
