Lor Mee

Lor Mee is a noodle dish found in Malaysia and Singapore where thick yellow noodles are served in a very starchy gravy alongside other ingredients such as ngo hiang, fish cake or balls, fried meat dumplings, half a boiled egg and slices of pork belly to name some.

Lor Mee is a noodle dish found in Malaysia and Singapore where thick yellow noodles are served in a very starchy gravy alongside other ingredients such as ngo hiang, fish cake or balls, fried meat dumplings, half a boiled egg and slices of pork belly to name some. This is usually found on hawker stalls and it is sometimes with chilli sauce, fresh red chillies and black vinegar on the side. Like any noodle dishes in South East Asia this is Chinese inspired and usually brought over by the Hokkiens into the neighbouring regions, if you follow this blog closely or if you are a Filipino you will notice that this looks something similar to the a noodle dish I had posted before, the Lomi. The name even sounds the same and this is because it has the same roots which are the Hokkiens, both dish are a closely related and the only difference is the flavour of the starchy soup, chillies and vegetables used.

Lor Mee

★★★★★ 5 from 10 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 4-6 1x
• Category: Main Course
• Cuisine: Malaysian

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Description

Lor Mee is a noodle dish found in Malaysia and Singapore where thick yellow noodles are served in a very starchy gravy alongside other ingredients such as ngo hiang, fish cake or balls, fried meat dumplings, half a boiled egg and slices of pork belly to name some.

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Ingredients

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Lor Mee

• 300g Pork Belly, thinly sliced
• 2 pcs hard boiled eggs, sliced in half
• 9 pcs Fish balls, sliced in half
• 500g Hokkien Noodles or any thick fresh yellow noodles, cooked according to packet instructions
• salt
• freshly ground black pepper
• spring onions, to garnish
• crispy fried shallots, to garnish

Soup

• 3 cups chicken stock
• 4 cups water
• 3 tbsp dried shrimps
• 3 tbsp of dark soy sauce
• 3 tsp of sugar
• 6 cloves garlic, minced
• 2 small shallots, finely chopped
• 2 eggs, beaten
• fish sauce
• 4 tbsp cornstarch

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Instructions

1. Season pork belly with salt and pepper, set aside.
2. In a pot add oil then sauté garlic and shallots.
3. Add pork pieces and lightly brown on all sides.
4. Add dried shrimps and fish balls then continue to fry until fragrant.
5. Add remaining soup ingredients apart from the cornstarch, bring to a boil and simmer for 35 minutes.
6. Dissolve cornstarch in 1/2 cup water then pour into the simmering soup, simmer until soup thickens.
7. Add beaten eggs by slowly pouring it over the hot soup in a thin stream while stirring constantly.
8. Place cooked noodles in a bowl then ladle some hot soup gravy on top with pork and fish balls, garnish with crispy shallots and spring onions, place egg on one side then server while hot.

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