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Lor Mee

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


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

  • 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


  • 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


  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.