Lor Mee

Ingredients

Cooking oil

2 tablespoons

Salt

1 teaspoon

Cornstarch

2 tablespoons

Water

2 1/4 cups (divided, 2 cups for gravy, 1/4 cup for dissolving cornstarch)

Vinegar

1 tablespoon

Dark soy sauce

1/4 cup

White pepper

1/2 teaspoon

Garlic

4 cloves, minced

Bean sprouts

1 cup

Eggs

2, hard-boiled and halved

Fish cake

200g, sliced

Pork belly

200g, sliced

Yellow noodles

400g

Spring onions

2, chopped

Fried shallots

for garnish

Instructions

1. Boil the yellow noodles according to package instructions. Drain and set aside.
2. Heat the cooking oil in a large pan or wok over medium heat.
3. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Add the sliced pork belly and cook until browned and slightly crispy, about 4-5 minutes.
5. Stir in the sliced fish cake and continue to stir-fry for another 2-3 minutes.
6. Pour in enough water (about 2 cups) to cover the ingredients and bring to a boil.
7. Reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.
8. In a separate pot, prepare the starchy gravy by combining the dark soy sauce, vinegar, white pepper, salt, and 2 cups of water. Bring to a boil.
9. In a small bowl, dissolve the cornstarch in 1/4 cup of water and add it to the boiling gravy mixture, stirring continuously until the gravy thickens, about 2-3 minutes.
10. To serve, place a portion of the boiled noodles in a bowl.
11. Top with the cooked pork belly, fish cake, bean sprouts, and halved hard-boiled eggs.
12. Generously pour the thick starchy gravy over the noodles and toppings.
13. Garnish with chopped spring onions and fried shallots, if desired.
14. Serve hot and enjoy the comforting flavors of Lor Mee!