Lor mee (simplified Chinese: 卤面; traditional Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī) is a Hokkiennoodle dish from Zhangzhou served in a thick starchygravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia and Malaysia. In the Philippines, the local variant is called Lomi or Pancit Lomi. 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.
Putian-style lor mee
In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.
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