Lor mee

Lor mee

Lor mee sold in Bukit Batok, Singapore
Course	Main
Place of origin	Malaysia
Region or state	Malaysia, Singapore and Southern Thailand
Main ingredients	thick flat yellow noodles, ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy
Cookbook: Lor mee   Media: Lor mee

Lor mee (Chinese: 鹵麵; Pe̍h-ōe-jī: ló͘-mī) is a Chinese-inspired Malaysian noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore, Malaysia and Indonesia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.

See also

• Malaysian cuisine