Hokkien Lor Mee (Braised Gravy Noodles)
Hokkien lor mee is a thick-gravy noodle dish from the Chinese communities of Singapore and Malaysia, built on chicken stock seasoned with dark soy sauce and five-spice powder. The dark soy gives the broth its deep mahogany color and intense saltiness, while five-spice, with its blend of star anise and cinnamon, layers in aromatic complexity. A cornstarch slurry is added gradually to thicken the broth to a glossy, almost sauce-like consistency that coats the yellow noodles completely. Bean sprouts are blanched for just one minute to retain their crunch, and halved boiled eggs provide a creamy element. The traditional finishing touch is raw minced garlic and a splash of black vinegar, both of which cut through the heavy gravy and keep each spoonful from becoming monotonous.
Adjust Servings
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.
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