Hokkien Lor Mee (Braised Gravy Noodles)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dark soy sauce turns the chicken broth a deep mahogany, and a cornstarch slurry thickens it into a glossy gravy that coats the yellow noodles completely.
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In the Chinese communities of Singapore and Malaysia, the bowl is finished with raw minced garlic, whose sharpness cuts through the thick gravy.
Ingredients
Instructions
- 1
Boil 260g yellow noodles for 2 minutes until tender, then rinse quickly under cold water to keep their springy texture and drain in a colander.
- 2
Pour 700ml chicken stock into a pot with 1.5 tbsp dark soy sauce and 0.5 tsp five-spice powder.
Bring to a boil over medium heat until a warm, spiced aroma rises.
- 3
Add 80g bean sprouts to the boiling stock and blanch for 1 minute to keep their crunch, then remove immediately and set aside.
- 4
Dissolve 2 tbsp starch in 3 tbsp water to make a slurry, then stir it gradually into the boiling broth until it reaches a glossy, thick consistency.
- 5
Divide the 260g noodles into bowls and ladle the thick gravy generously over them so the noodles are fully submerged.
- 6
Top the noodles with 1 tablespoon minced garlic, 2 halved boiled eggs, and the blanched bean sprouts, then serve hot.
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