Singapore Lor Mee / Hokkien Lor Mee (Braised Noodles)
Course: Noodles
Cuisine: Singaporean
Prep Time: 20 minutesminutes
Cook Time: 36 minutesminutes
Total Time: 56 minutesminutes
Servings: 4servings
Calories: 1780kcal
Author: Marvellina
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.
Garlic pasteuse food processor or garlic press for best result
Fresh red chilisfinely chopped
Fresh cilantro leavesfinely chopped
Instructions
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
Prepare the gravy:
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's simmering so it won'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
Thicken 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
When ready to serve:
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
Video
Notes
You can also use half pork belly and half pork shoulder for a less oily version. You can also use chicken pieces for halal version