Lor mee

Lor mee (simplified Chinese: 卤面; traditional Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī) is a Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.

Lor mee
Lor mee sold in Bukit Batok, Singapore
CourseMain
Place of originChina [1]
Region or stateChina, Indonesia, Malaysia, Singapore and Southern Thailand
Main ingredientsthick flat yellow noodles, ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy

See also

References
Chinese cuisine
  • China portal
  • Hong Kong portal
  • Singapore portal
  • Taiwan portal


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