Hokkien Lor Mee (Braised Gravy Noodles)

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

yellow noodles260 gg

chicken stock700 mlml

dark soy sauce1½ tbsptbsp

five-spice powder½ tsptsp

starch slurry2 tbsptbsp

minced garlic1 tbsptbsp

boiled egg2 eaea

bean sprouts80 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Heat

Add 80g bean sprouts to the boiling stock and blanch for 1 minute to keep their crunch, then remove immediately and set aside.
4

Heat

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

Step

Divide the 260g noodles into bowls and ladle the thick gravy generously over them so the noodles are fully submerged.
6

Finish

Top the noodles with 1 tablespoon minced garlic, 2 halved boiled eggs, and the blanched bean sprouts, then serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dark soy-based Hokkien Lor Mee delivers thick noodles in a mahogany gravy with five-spice.
Finish cue: 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.