Singaporean lor mee (braised noodles)

Singapore Lor Mee (Braised Noodles)

Course: Noodles
Cuisine: Singaporean
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 56 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make one of the Singapore iconic hawker foods, Singapore lor mee at home. Noodles are smothered in a savory, and tangy thick dark gravy accompanied by slices of pork belly and other toppings.
Print Recipe


  • 1 lb dried spaghetti noodles or Chinese yellow noodles you can also mix in rice noodle sticks, make sure you soak the rice noodle sticks for 15-20 minutes before blanching
  • 2 cups beansprouts
  • 2 tbsp cooking oil
  • 4 cups water
  • 1 lb pork belly leave it whole
  • 4 Hard-boiled eggs


  • 3 shallots finely chopped
  • 3 cloves garlic peeled and flattened
  • 2 slices 1/4-inch thick and about 3-inch long peeled ginger
  • 1 tsp five-spice powder


  • 1 Tbsp Better Than Bouillon- no MSG or bouillon cube
  • 6 Tbsp dark soy sauce more if you want the gravy to be darker
  • 4 Tbsp soy sauce or more to taste
  • 1 1/2 tbsp sugar or more to taste
  • Salt and pepper to taste


  • 2 eggs beaten
  • 80 gr tapioca starch mix with 100 ml of water you can add more if you want the gravy to be thicker

Optional toppings:

  • Fried fish cake slices
  • Fried wontons
  • Ngo hiang


  • Fresh cilantro leaves finely chopped
  • Chinese ChinKiang Black Vinegar
  • Finely chopped garlic use food processor or garlic press for best result
  • Fresh red chilis finely chopped


  • Blanch the beansprouts in boiling water and cook the noodles according to instructions on package and portion them into individual serving bowl

Braising the pork and eggs:

  • Heat oil in a large pot. Add in aromatics. Saute until fragrant. Add in water, pork belly and seasonings. Bring to a boil and then lower the heat to let it simmer for about 30-45 minutes or until the pork belly is tender but not falling apart. Add the hard-boiled eggs the last 15 minutes
  • 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 and hard-boiled eggs from the pot. Slice the pork into thin slices. Strain the stock and discard the solids

Thicken the gravy:

  • Turn up the heat to high and let the stock boil again. Next, slowly add in the beaten egg and one hand continue to stir (it's like making and egg-drop soup). Give the tapioca starch slurry a good stir and slowly add into the stock while another hand is stirring vigorously until it's thickened and keep on stirring. The soup will be very thick and glossy at this point. If you like the gravy to be thicker, add more tapioca and water solution

When ready to serve:

  • Portion the noodles, bean sprouts, and pork belly slices into an individual serving bowl.
  • Laddle soup generously over the noodle in individual serving bowl. Garnish with fresh chopped cilantro leaves, black vinegar, finely minced garlic, and red chilis. Serve immediately


I like to cook the pork belly and prepare the stock the day before. If you want to include hard-boiled eggs, add in the cooked and peeled boiled eggs inside the stock and let them submerge in there to pick up the brownish color