Hokkien Lor Mee
Hokkien Lor Mee is a thick gravy noodle dish with rich soy broth, braised toppings, and aromatic garlic vinegar notes.
Instructions
- 1
Boil noodles, then rinse briefly in cold water.
- 2
Bring stock to boil with soy sauce and five-spice powder.
- 3
Blanch bean sprouts for 1 minute and set aside.
- 4
Add starch slurry gradually to thicken the broth.
- 5
Place noodles in bowls and ladle over the thick gravy.
- 6
Top with garlic, boiled egg, and sprouts.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Agedashi Tofu
Agedashi tofu features lightly fried tofu cubes in a warm savory dashi-soy broth with a delicate crispy exterior.
Aloo Gobi
Aloo Gobi is a dry Indian stir-fry of potatoes and cauliflower cooked with turmeric, cumin, and aromatics.
Aloo Methi
Aloo Methi is a dry Indian potato curry with fenugreek leaves and spices, known for its earthy bitterness and comforting texture.