lor mee

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

Braised Chicken Noodle Soup

500 g Egg noodles (Fresh/Boiled)

Pak choy/Bok choy (Discard hard end, separate leaves)

Bean sprouts

2-3 Spring onions (cut thin slices)

500 g Chicken breast (with bones)

Garlic (finely chopped)

Shallot onion (finely chopped)

Vegetable oil

Ginger

tbsp Light soy sauce

tbsp Dark soy sauce

Black pepper

tsp Chinese five spices

litre Warm water

Egg (beat

flour

Garlic (roughly chopped)

Vegetable oil (Sunflower/Peanut/Canola)

Garlic (cut thin slices)

Green chillies (cut thin slices)

tbsp Rice white vinegar

Sugar

Heat oil in a large pot and saute the garlic and onion till translucent.  Add ginger slices and continue stir fry for few seconds.

Then add the chicken breasts and bones, add light soy sauce, dark soy sauce, Chinese five spices and ½ tsp black pepper. Stir well and cook for 1 min.

Pour the warm water in, simmer with medium heat for 15 mins.

Remove the chicken breast and bones from the pot and let it cool down for few mins. - Once chicken is cool enough, shred the chicken  into thin strips.

Strain the ginger slices and onion slices out from the pot and continue simmer with medium low heat.

To thicken the soup, pour tapioca and water mixture slowly into the pot from one hand and keep on stir with another hand till the sauce become thicker and glossier.

Add half of the shredded chicken strips. ( Save half of chicken strips for garnish. )

Add salt and sugar.  Then pour the beaten egg slowly with one hand and continue stir with another hand. Add another teaspoon of black pepper.

The soup is ready. Taste and and add some salt or sugar if needed. Close the lid and keep it warm.

Chicken Soup

While the soup is simmering, you can make garlic oil. Heat oil to medium heat and add chopped garlic and stir well until the garlic turned into slightly brown and crispy. Let it cool down for few minutes, put in a small bowl and set aside.

Garlic Oil

Mix all the chilli sauce ingredients in a bowl.

Chilli Sauce

Blanch each portion of noodles, bean sprouts and pak choy in the hot boiling water for 1-2 mins to soften it.

Place the noodle in the bottom of the bowl. Pour the soup in, topped with shredded chicken, blanched vegetables, spring onions, crispy garlic oil and chilli sauce.

Hearty braised chicken noodle soup is ready!

Enjoy!

For Serving

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Lor Mee (Braised Noodles)

Braised Chicken Noodle Soup

Top 2 lor mee recipes from across the web

The most viewed lor mee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lor Mee (Braised Noodles)

Braised Chicken Noodle Soup

The most viewed lor mee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine