Hello! It's been a looong time since I posted a new recipe despite the fact that I went through a long holiday. I had been super busy all holiday that I didn't have much time to experiment with new recipes. Two days ago, I was shopping for groceries in Tesco and I saw the thick yellow egg noodles for sale. My immediate thought was, "Gosh, I miss having Loh Mee...". The Loh Mee that I crave for isn't the type that we can usually find in northern Malaysia where they use thin yellow noodles and have a darker broth. The Loh Mee that I crave for tastes a little bit like shark-fin soup as it is served with black vinegar and it looks like this!
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Ingredients: (Serves 2 big portions)
400g of thick yellow egg noodles
150g of sawi bunga (choy sam， 菜心)
350g of boneless chicken breast meat
2 eggs
80g of fish cake
2 small garlic whole bulbs
1 cube of chicken bouillon cube
Light soy sauce
Black vinegar
Salt
Sugar
Cornflour
