Lor Mee
Savor the rich and aromatic flavors of Lor Mee, a classic Asian noodle dish featuring silky egg noodles coated in a luscious, thick gravy. This comforting recipe combines tender slices of pork shoulder or belly, succulent prawns, and savory fish cake, all simmered in a fragrant sauce flavored with dark and light soy sauces, five-spice powder, and a hint of vinegar for a tangy finish. The addition of fluffy egg ribbons adds a delightful texture, while the garnishes of crispy fried shallots, fresh cilantro, and spicy red chilies elevate every bite. Perfect for a hearty lunch or dinner, this dish is a flavorful journey that’s easy to recreate at home. Ready in just an hour, Lor Mee pairs rich umami notes with a balance of savory and tangy elements, making it a crowd-pleasing favorite for noodle lovers.
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Recipe Information
Ingredients
- 500 grams egg noodles
- 300 grams pork shoulder or belly, thinly sliced
- 200 grams peeled prawns
- 100 grams fish cake, sliced
- 4 cloves garlic, minced
- 1 liters chicken stock
- 4 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 3 tablespoons cornstarch
- 6 tablespoons water (for cornstarch slurry)
- 2 pieces lightly beaten eggs
- 1 teaspoon five-spice powder
- 2 tablespoons vinegar
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 4 tablespoons fried shallots or garlic
- 2 tablespoons fresh cilantro, chopped
- 2 pieces red chilies, sliced
Instructions
Bring a large pot of water to boil. Add the egg noodles and cook them according to the package instructions until al dente. Drain and set aside.
In a separate pot, bring the chicken stock to a gentle simmer.
In a small bowl, mix the cornstarch with water to form a slurry. Set aside.
In a large wok or pot, heat some oil over medium heat. Add minced garlic and sauté until fragrant.
Add the sliced pork and prawns to the wok. Stir-fry until the pork starts to brown and the prawns turn pink.
Add the fish cake slices, dark soy sauce, and light soy sauce to the wok. Stir to coat the ingredients.
Pour the chicken stock into the wok and bring the mixture to a boil.
Reduce the heat to a simmer, then slowly pour in the cornstarch slurry while stirring constantly. Continue stirring until the gravy thickens.
Gradually drizzle in the beaten eggs into the gravy while stirring gently to create ribbons of egg.
Add the five-spice powder, vinegar, salt, and white pepper. Stir well to combine.
Divide the cooked noodles into individual serving bowls.
Ladle the thickened gravy over the noodles, making sure to include the pork, prawns, and fish cake in each bowl.
Garnish with fried shallots or garlic, fresh cilantro, and sliced red chilies before serving.
Serve hot and enjoy your flavorful Lor Mee!
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 9964 mg | 433% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 10.2 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 454 mg | 35% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
