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
Step-by-step instructions
Step 1 · Blanch yellow noodles in boiling water for 2 minutes
Blanch yellow noodles in boiling water for 2 minutes, then drain and set aside.
Step 2 · Heat 1 tbsp oil in a wok
Heat 1 tbsp oil in a wok. Sauté garlic until fragrant, then add sliced mushrooms and tofu. Stir-fry for 3 minutes.
Step 3 · Add vegetable stock
Add vegetable stock, soy sauce, and white pepper. Bring to a simmer.
Step 4 · Add chopped bok choy and cook until tender
Add chopped bok choy and cook until tender, about 2 minutes.
Step 5 · Stir in cornstarch slurry to thicken the gravy
Stir in cornstarch slurry to thicken the gravy. Stir constantly until the sauce becomes glossy and thick.
Step 6 · Slowly drizzle in the beaten egg in a circular motion
Slowly drizzle in the beaten egg in a circular motion, stirring gently to create egg ribbons.
Step 7 · Add vinegar
Add vinegar. Taste and adjust seasoning if needed.
Step 8 · To serve
To serve, divide noodles into bowls, ladle the hot gravy over, and garnish with fried shallots and coriander.
Why this recipe 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.
A note on tradition
Loh Mee is a lunchtime favourite in Singapore, especially at kopitiam and hawker centres. Its roots trace back to Hokkien communities, but Singapore’s fusion culture has adapted it with local vegetables and vegetarian variations. Loh Mee is often enjoyed as a hearty midday meal and is celebrated for its comforting qualities. It reflects Singapore’s multicultural food heritage and hawker culture, showcasing how traditional recipes evolve with local tastes.