Lor mee (Chinese: 鹵麵; Pe̍h-ōe-jī: ló͘-mī) is a Chinese-inspired Malaysiannoodle dish served in a thick starchygravy 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.