Ulu Yam Loh Mee (Braised vinegar noodles soup) 烏魯音卤麵

 

Whenever we came down from Genting highland trip, usually we will detour to Ulu Yam Lama for a good Loh Mee, I think you might also did the same way. Here is a video talk about the origin of Ulu Yam Loh Mee, check it out if you know Chinese. Loh Mee is quite common in Tai Chou (noodles stall) in KL and Selangor, but Ulu Yam Loh Mee has slight difference as they pre-added dark vinegar into the soup.



 

Understand Ulu Yam Loh Mee is using homemade noodles but not yellow noodles like those Hokkien mee. I bought this noodle from wet market, they called it as Shan Mian 生麵 

 

This is must have item-dark vinegar Yongchun Laocu 永春老醋

 

Ingredients used for a good Ulu Yam Loh Mee

 

two ingredients to make it thick soup- Egg and tapioca flour water

Ulu Yam Loh Mee, you can add extra dark vinegar if you prefer more sour..

Ulu Yam Loh Mee(Braised vinegar noodles soup)烏魯音卤麵

(recipe source: by Sonia aka Nasi Lemak Lover) ** serves 5

700g noodles ( Shan Mian ) 生麵 , lightly wash away the starch with tap water ,you may replace with yellow noodles

120g green mustard ( sayur sawi ), cut into 2” length
100g lean pork slices (add 1tsp tapioca flour and a pinch of salt, mix well)
15pcs medium prawns
1tbsp fried pork lard
3 shallots, sliced
2 garlic, chopped

Seasonings

3tbsp dark caramel soy sauce
1tbsp light soy sauce
2tsp salt or to taste
Pepper

5tbsp dark vinegar Yongchun Laocu 永春老醋

1.7litre chicken stock (hot boiling)

3 eggs, lightly beaten

35g tapioca flour + 1/4cup water, mix well (you might not use all)

Method

1. Heat oil (with fried pork lard oil) in a wok, sauté shallots and garlic till aroma.
2. Add in green mustard, then immediately add in hot boiling chicken stock.
3. Once stock has boiled, add in noodles, mix well. Add in all seasonings except vinegar, cook till noodles turned soft.
4. Add in prawns and meat, cook for a while. Then add in egg, mix well. Add in tapioca flour water to further thicken the soup as desired.
5. Last add in dark vinegar, dish out and serve hot ( add more dark vinegar as per your preference).

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish