Malaysian Loh Mee
Silky egg noodles tossed in a savory-sweet gravy with shrimp, chicken, and mushrooms. This one-pan comfort dish comes together in under 30 minutes with an elegant taste that feels restaurant-made.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 oz egg noodles (fresh or dried)
- 6 oz shrimp, peeled and deveined
- 6 oz chicken breast, cut into thin bite-sized pieces
- 4 oz mushrooms (button or oyster), sliced
- 3 tbsp soy sauce
- 1.5 cups chicken or seafood stock
- 1.5 tbsp cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- 1
Place each mushroom cap on the cutting board and slice straight down into 1/4-inch-thick pieces, slicing through both cap and stem, like cutting bread.
- 2
Pat the shrimp dry with paper towels so they will cook evenly and brown properly when they hit the hot pan.
- 3
Bring a large pot of water to a boil over high heat until you see rolling bubbles breaking the surface constantly, about 10 minutes.
- 4
Add the egg noodles to the boiling water and stir gently with a fork for 5 seconds to separate them, then cook for the time listed on the package until tender but still firm.
- 5
Drain the noodles in a colander and set aside; do not rinse them, as the starch helps the sauce cling.
- 6
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 7
Add the chicken pieces to the hot oil and cook, stirring once every 15 seconds, until the outside turns white and firm, about 3 to 4 minutes.
- 8
Add the shrimp to the skillet and stir gently with the chicken for 90 seconds until the shrimp curl and turn pink on the outside.
- 9
Add the sliced mushrooms and stir constantly for 2 minutes until they soften and release their liquid into the pan.
- 10
Pour in the 1.5 cups of stock and 3 tablespoons of soy sauce, then stir and bring to a gentle simmer (small bubbles breaking the surface slowly) over medium-high heat, about 90 seconds.
- 11
Pour the cornstarch slurry into the simmering liquid and stir constantly for 60 seconds until the sauce thickens to the consistency of cream—it should coat a spoon.
- 12
Add the cooked noodles to the skillet and toss with two forks or tongs for 30 seconds until the noodles are evenly coated with the glossy sauce.
- 13
Divide the loh mee between two bowls, making sure each bowl gets equal noodles, gravy, and protein pieces, and serve while hot.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- fork
- wooden spoon or rubber spatula
- two forks or kitchen tongs
- small bowl (for cornstarch slurry)
- measuring spoons
- measuring cups
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