braised noodles

Learn how to make one of Singapore&#39;s iconic hawker foods,  lor mee, at home. Noodles are smothered in a savory, and tangy thick dark gravy accompanied by slices of pork belly and other toppings.

Singapore Lor Mee / Hokkien Lor Mee (Braised Noodles)

500 gr Hokkien noodles

250 gr rice noodles

beansprouts

shiitake mushrooms

water

800 gr pork belly (see notes 1)

ginger

five-spice powder

cinnamon

star anises

Hard-boiled eggs

Tbsp dark soy sauce (more if you want the gravy to be darker)

Tbsp oyster sauce

soy sauce (or more to taste)

tbsp sugar (or more to taste)

tsp white pepper

Salt

tapioca

fish

Fried wontons

Ngo hiang

Chinese ChinKiang Black Vinegar

Garlic paste (use food processor or garlic press

red chilis (finely chopped)

cilantro leaves (finely chopped)

Soak shiitake mushrooms until soft and then cut into slices

Blanch the beansprouts in boiling water for 1 minute and then refresh in cold water and set aside. Cook the rice noodles according to instructions on package. If you get fresh/refrigerated Hokkien noodles, they usually only need to be blanched in water for a minute or two. For dried version, cook according to the instruction on the package. Portion them into an individual serving bowl

Bring a large pot of water to a boil and then add the ginger, cinnamon sticks, star anise, and seasonings. Give it a stir and then add the pork belly pieces and the mushrooms. Bring it to a boil and then lower the heat to let it simmer and cover with a lid. Be careful to make sure it&#39;s simmering so it won&#39;t boil over. Let it simmer for 30 minutes or until the pork is tender

Have a taste and adjust the taste by adding more soy sauce or sugar to your taste. It should be savory and slightly sweet. Remove the pork belly, hard-boiled eggs and mushrooms from the pot. Take out all the spices too. Let the pork rest before slicing

Prepare the gravy:

Combine tapioca starch with water. Bring the gravy back to a simmer. While one hand is stirring the gravy, slowly pour in the tapioca starch to thicken the gravy

Then gradually add the beaten egg as you stir the gravy, just like making an egg drop soup. The gravy will be smooth and shiny

Thicken the gravy:

Portion the noodles, bean sprouts, and pork belly slices and other topping you want to go with the lor mee into an individual serving bowl

Laddle the gravy generously over the noodle. Garnish with freshly chopped cilantro leaves. Serve with black vinegar, garlic paste, and red chilis on the side. Serve the noodles immediately

When ready to serve:

https://content.jwplatform.com/videos/Zqo1W7c0.mp4

Learn how to make one of Singapore’s iconic hawker foods,  lor mee, at home. Noodles are smothered in a savory, and tangy thick dark gravy accompanied by slices of pork belly and other toppings.

Lor Mee (Braised Noodles) comes in a thick gravy topped with slices of pork, tofu, fish cake, and egg served with a dash of black vinegar.

Lor Mee (Braised Noodles)

pork pork ribs* (450 grams))

½ tsp ground pepper

vegetable oil

garlic ((minced))

tbsp dark soy sauce

water ((1.7 liters))

eggs ((shells removed))

oz firm tofu ((200 grams))

corn starch

egg ((lightly beaten))

oz choy sum (/ yu chai, washed, drained and cut into 2 inch lengths (170 grams))

oz fish cake ((200 grams))

lb udon (or thick yellow noodles (450 grams))

green onions (/ spring onions, slice thinly)

tbsp shallots

tsp chili paste

tsp black vinegar

Sprinkle ground pepper all over pork. Heat vegetable oil in a large pot. Brown pork for 3 to 4 minutes.

Push pork aside. Reduce heat and add garlic. Stir fry for 20 seconds.

Add dark soy sauce and pour in water. Cover, increase heat, and to bring liquid to a boil.

Remove the lid, add hard cooked/boiled eggs and tofu. Lightly season with salt. Cover, reduce heat to low, and simmer for 35 minutes.

While soup is simmering, bring a medium pot of water to boil. Blanch choy sum for 30 seconds. Remove and place blanched choy sum in a cold bath to stop the cooking. Drain and set aside.

Add fish cake and boil for 4 to 5 minutes. It is cooked when it starts to float. Remove and cut into thin slices. Discard the water.

Refill pot with fresh water. Blanch noodles for 4 to 5 minutes. Remove with a strainer. Set aside.

Transfer pork, eggs, and tofu from the soup pot onto a plate.

Mix cornstarch with 2 cups (480ml) water. Pour into the soup and allow it to come to a gentle boil. Soup should thicken.

Slowly pour in the beaten egg and give it a gentle stir. Egg ribbons will form in the soup.

Do a taste test. Add more salt if needed. Turn off stove.

Cut pork and tofu into thin slices and eggs into halves.

Place some noodles in a bowl. Add some choy sum, a few slices of fish cake, pork, and tofu. Place half an egg on the top.

Ladle soup over noodles and ingredients. Garnish with green onions and fried shallots. Serve immediately with fried chili paste and vinegar.

To Serve

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The most viewed braised noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Singapore Lor Mee / Hokkien Lor Mee...

Lor Mee (Braised Noodles)

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