105min 4 ppl
Lor Mee
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 24g
Carbs 50g
Fats 20g
About this dish
Egg noodles bathed in a thick, five-spice-scented gravy studded with braised pork belly and fish cake, finished with hard-boiled egg and a splash of vinegar.
Allergy Info
Gluten, Eggs, Soya, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced4 cloves
Meat & Poultry
- Pork Bellythinly sliced200 g
Fish & Seafood
- Fish cakessliced100 g
Dairy & Eggs
- Eggshard-boiled, peeled and halved4 whole
Tins & Jars
- Chicken stock1 l
Dried Goods
- Egg noodles400 g
- Cornflourmixed with a little cold water3 tbsp
- Crispy fried shallots2 tbsp
Spices & Seasonings
- Five-spice powder1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Rice vinegarto serve1 tbsp
Utensils
- Large saucepan
- Saucepan
- Meat thermometer
- Ladle
Method
1
Place the eggs in a saucepan of cold water, bring to the boil, then simmer for 9 minutes; drain, cool under cold water, peel and halve.
Approx. 4 minutes
2
Heat a little oil in a large saucepan and fry the garlic and five-spice powder for 1 minute until fragrant.
Approx. 2 minutes
3
Add the pork belly and stir-fry for 4 minutes until a meat thermometer reads at least 63°C and the edges are lightly browned.
Approx. 5 minutes
4
Pour in the chicken stock, dark soy sauce and light soy sauce, bring to the boil, add the fish cake, then simmer for 10 minutes.
Approx. 11 minutes
5
Stir the cornflour slurry into the simmering broth and cook for 2 minutes until thickened and glossy.
Approx. 3 minutes
6
Blanch the egg noodles in a separate pan of boiling water for 2 minutes until just tender, then drain and divide between bowls.
Approx. 3 minutes
7
Ladle the thickened gravy, pork and fish cake over the noodles, top with the halved eggs and crispy fried shallots, and drizzle with rice vinegar to serve.
Approx. 4 minutes
