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.
- 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
- freshly ground black pepper
- spring onions, to garnish
- crispy fried shallots, to garnish
- 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
- Season pork belly with salt and pepper, set aside.
- In a pot add oil then sauté garlic and shallots.
- Add pork pieces and lightly brown on all sides.
- Add dried shrimps and fish balls then continue to fry until fragrant.
- Add remaining soup ingredients apart from the cornstarch, bring to a boil and simmer for 35 minutes.
- Dissolve cornstarch in 1/2 cup water then pour into the simmering soup, simmer until soup thickens.
- Add beaten eggs by slowly pouring it over the hot soup in a thin stream while stirring constantly.
- 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.
Nice. I’ve got to make something like this soon!
It’s always a pleasure staring at your authentic, ethnic awesome dishes 🙂 What gorgeous color ! What mind-blowing taste! What warmth and joy your dishes send through my heart 🙂
Okay, I have an ingredient question: why dark soy sauce vs. regular (which is already pretty dark)?
Regular soy sauce compared to dark soy sauce is much salty. Dark soy sauce consistency is also thick and is more effective in giving the brownish colour in small amounts compared to the regular. It also has a slight sweet taste compared to the regular one.
Thank you. I’ve always wondered about that.
Southeast Asian soups are some of my favorite dishes to make, but I have to admit being kind of intimidated by some recipes and the Asian grocery store, as so many items are unfamiliar. Are fish balls something that come pre-made? How big are they? Thanks!
Yes they are pre made and come in plastic sealed wraps. Size is similar to premade meatballs. You can also opt for a healthy version without preservatives by making your own at home, usually made out of fish paste which is a very finley minced fish meat.
thank you! that’s very helpful 🙂
This looks amazing! Drooooling. I’m always up for trying new Asian dishes.
I like Lor Mee. But i recall the versions that are popular in Singapore have vinegar added to them.
Love the look of that egg! In fact it’s a lovely looking dish – I’ll bet the flavor is fabulous. Thanks so much.
Raymund, this bowl of noddle soup is making me very hungry…looks so tasty and has everything that I like…yum!
Hope you are having a wonderful week 😀
Another great noodle dish Raymund! I love the look of those thick noodles. I don’t know if I’ve had them before.
Would you please let me know when you make this next time? I’ll be over!!! Looking super delicious. I can eat this everyday… pork belly… yum. I’ll dream about this tonight.
Looks great, make me want som bah kut tek! (best hangover food EVER!)
Such a beautiful dish, so simple and comforting. Lor me was often made as an after school snack by my dad too when we were little. Sometimes eggs and soup with noodles or rice is all I crave!
That’s a beautiful dish. I’ve never met a piece of pork belly that I couldn’t make friends with and this is so attractive. I’m eager to taste it.
Absolutely love lor mee.. Yum!!
I had an awful lor mee recently that was really overly starched and super gluggy, which is a shame because if it’s done correctly it’s delicious. I wonder if when I make it I can try eliminating the cornstarch altogether, or is that what makes it “lor mee” ?
I think that is what lor mee is but I guess you can omit it if you really wanted but the soup will not be thick. You can also go for the gourmet style using collagen rich meat and bones as a stock base but using this method will give a rich flavour.
Definitely reminds me of Lomi. Only lomi seems take on a richer, fresher and fluffier composition and texture because of the ingredients, thickness of the sauce, and beaten eggs.
just had it with my own version..(added a bit of ricewine..beautiful! yummmm!!