Authentic Singaporean Lor Mee Recipe

Ingredients

  • 300g yellow noodles
  • 150g pork belly, sliced
  • 150g chicken breast, sliced
  • 4 cups of chicken broth
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of cornstarch mixed with 2 tablespoons of water
  • 2 cloves garlic, minced
  • 1 tablespoon of vegetable oil
  • 2 hard-boiled eggs, halved
  • 100g bean sprouts
  • 2 fish cakes, sliced
  • 1 tablespoon of white vinegar
  • 2 tablespoons of chili paste (optional)
  • Salt and pepper to taste

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium heat and add the minced garlic. Sauté until fragrant.
  2. Add the pork belly and chicken breast to the pot, cooking until they are no longer pink.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Stir in the dark soy sauce, light soy sauce, and oyster sauce. Reduce the heat, cover the pot, and allow it to simmer for about 15 minutes.
  5. Slowly pour the cornstarch mixture into the pot, stirring constantly to thicken the broth.
  6. Cook the yellow noodles according to the package instructions, then drain and divide them among serving bowls.
  7. Top the noodles with the thickened broth, sliced pork belly, chicken breast, bean sprouts, sliced fish cake, and a hard-boiled egg half.
  8. Drizzle the white vinegar over each bowl and add chili paste if desired. Season with salt and pepper to taste.
  9. Serve the Lor Mee hot and enjoy.

Tools for making

  • Large pot - Needed to cook the broth and noodles.
  • Cooking spoon - Used for stirring and mixing ingredients in the pot.
  • Knife - Required to slice the pork belly, chicken breast, and fish cake.
  • Cutting board - Used as a surface for slicing the ingredients.
  • Measuring cups - Needed to accurately measure the chicken broth and sauces.
  • Measuring spoons - Used to measure the soy sauce, oyster sauce, vinegar, and cornstarch.
  • Whisk - Required to mix the cornstarch with water.
  • Frying pan - Used to sauté the minced garlic.
  • Strainer - Required to drain the cooked yellow noodles.
  • Serving bowls - Used to serve the Lor Mee dish.

Recipe variations

  • Use thick rice noodles instead of yellow noodles
  • Replace pork belly with sliced beef or tofu for a meat-free option
  • Add additional vegetables such as sliced mushrooms, bok choy, or carrots
  • Include other seafood like shrimp or squid
  • Experiment with different spices and herbs such as ginger, star anise, or Chinese five-spice powder
  • Top with crispy fried shallots or garlic for extra crunch
  • Add a dollop of sambal or Sriracha sauce for extra heat
  • Try using vegetable broth instead of chicken broth for a vegetarian version
  • Garnish with chopped spring onions or cilantro for added freshness
  • Serve with a side of pickled mustard greens or pickled radish for a tangy twist

Recipe overview

Delve into the rich and flavorful world of Singaporean cuisine with this Lor Mee recipe. This traditional noodle dish, popular in Singapore and Malaysia, is packed with succulent pork belly, chicken breast, and fish cake, all swimming in a flavorful thickened broth. The combination of dark soy sauce, oyster sauce, and a hint of white vinegar gives the broth a unique, tangy twist. Topped with crunchy bean sprouts and a comforting hard-boiled egg, this dish offers a symphony of textures and flavors. Making Lor Mee at home might seem complex, but this recipe breaks it down into manageable steps. So grab your apron, and get ready to create a delectable experience, right in your kitchen.

Common questions

  1. Can I use other types of noodles? Yes, you can use other types of noodles such as rice noodles or wheat noodles if you prefer.
  2. Can I substitute the pork belly and chicken breast with other meats? Yes, you can use other meats like sliced pork loin, beef, or shrimp as substitutes.
  3. Is there a vegetarian version of Lor Mee? Yes, you can omit the pork belly and chicken breast, and use vegetable broth or mushroom broth instead of chicken broth. You can also add tofu or tempeh as a protein option.
  4. Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding more or less chili paste according to your preference.
  5. Can I make the broth ahead of time? Yes, you can make the broth ahead of time and refrigerate it. Just reheat it before assembling the Lor Mee.
  6. Can I add other vegetables? Yes, you can add other vegetables such as sliced mushrooms, carrots, or baby corn to enhance the flavor and texture of the dish.
  7. Can I freeze the leftovers? It is not recommended to freeze Lor Mee as the texture of the noodles may become soft and mushy upon thawing.

Serving dishes and utensils

Origin stories

Lor Mee, a cherished dish in Singapore and Malaysia, has a rich history that dates back to the Hokkien people of Fujian Province in China. The Hokkien were seafarers, fishermen, and excellent cooks who used their culinary creativity to turn simple ingredients into delectable meals. When the Hokkien migrated to Southeast Asia, they brought with them their extraordinary cuisine, including Lor Mee. The dish has since evolved, with diverse communities adding their own touch, making it the mouthwatering, thick noodle soup we relish today. Notably, in Hokkien dialect, "Lor" refers to the thick starchy gravy, while "Mee" denotes noodle, accurately describing this deeply comforting dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.