Lor Mee Recipe (Braised Noodles in Thick Gravy)

Yellow noodles: These are thick, chewy noodles commonly used in Asian cuisine. They absorb the flavors of the gravy well.

Pork belly: This cut of pork is rich and fatty, adding depth and flavor to the dish.

Garlic: Minced garlic adds a fragrant and savory base to the gravy.

Soy sauce: A staple in Asian cooking, it adds a salty and umami flavor.

Oyster sauce: This thick, dark sauce adds a rich, savory flavor with a hint of sweetness.

Cornstarch: Mixed with water, it thickens the gravy to the perfect consistency.

Chicken stock: Provides a flavorful base for the gravy.

Eggs: Boiled and halved, they add protein and texture to the dish.

Bean sprouts: Add a crunchy texture and freshness to the noodles.

Coriander: Chopped and used as a garnish, it adds a fresh, herbal note to the dish.

When sautéing the minced garlic and sliced pork belly, ensure the heat is medium-high to achieve a nice browning on the pork. This caramelization adds depth to the flavor of the gravy. Additionally, when adding the cornstarch mixture, make sure to stir continuously to avoid lumps and achieve a smooth, thick consistency.

• yellow noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are a good gluten-free alternative.

• sliced pork belly - Substitute with chicken thigh: Chicken thigh is a leaner option and still provides a rich flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a similar sweetness and umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and is gluten-free.

• chicken stock - Substitute with vegetable stock: Vegetable stock is a suitable vegetarian alternative with a rich flavor.

• boiled and halved eggs - Substitute with tofu cubes: Tofu cubes provide a protein-rich, vegetarian option.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor.

• chopped coriander - Substitute with parsley: Parsley provides a fresh, herbaceous flavor similar to coriander.

• Allow the Lor Mee to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the noodles and gravy into separate airtight containers. This helps maintain the texture of the noodles and prevents them from absorbing too much liquid.
• Store the noodles and gravy in the refrigerator if you plan to consume them within 3-4 days. Ensure the containers are well-sealed to keep out any unwanted odors.
• For longer storage, place the gravy in a freezer-safe container, leaving some space at the top to allow for expansion. The gravy can be frozen for up to 2 months.
• To freeze the noodles, spread them out on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the noodles to a freezer-safe bag or container. This prevents them from clumping together.
• When ready to eat, thaw the gravy in the refrigerator overnight. Reheat it in a pot over medium heat, stirring occasionally until it reaches a simmer.
• Reheat the noodles by placing them in a colander and pouring boiling water over them. This will quickly warm them up without making them mushy.
• Combine the reheated gravy and noodles, adding fresh bean sprouts and chopped coriander for a burst of freshness. Serve immediately for the best taste and texture.

• Stovetop Method:

  1. Place the leftover Lor Mee in a saucepan or pot.
  2. Add a splash of chicken stock or water to loosen the thick gravy.
  3. Heat over medium-low heat, stirring occasionally to ensure even heating.
  4. Once the noodles and pork belly are heated through, serve immediately.

• Microwave Method:

  1. Transfer the Lor Mee to a microwave-safe dish.
  2. Add a small amount of chicken stock or water to prevent the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the noodles and gravy are heated evenly. If not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Lor Mee in an oven-safe dish.
  3. Add a bit of chicken stock or water to keep the gravy moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until the noodles and pork belly are thoroughly heated.

• Steaming Method:

  1. Place the Lor Mee in a heatproof dish that fits into your steamer.
  2. Add a little chicken stock or water to maintain the gravy's consistency.
  3. Steam over boiling water for about 10-15 minutes, or until the noodles and pork belly are heated through.
  4. Stir occasionally to ensure even heating.

• Sous Vide Method:

  1. Place the Lor Mee in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Once heated, carefully remove the bag, open it, and serve the Lor Mee immediately.

• Large pot: Used for cooking the pork belly and simmering the broth.

• Strainer: Needed to drain the cooked yellow noodles.

• Knife: Essential for slicing the pork belly and chopping the coriander.

• Cutting board: Provides a surface for slicing the pork belly and chopping the coriander.

• Garlic press: Useful for mincing the garlic cloves.

• Measuring spoons: Required for measuring soy sauce, oyster sauce, and cornstarch.

• Mixing bowl: Used to mix the cornstarch with water.

• Wooden spoon: Ideal for stirring the ingredients in the pot.

• Tongs: Handy for mixing the noodles, bean sprouts, and boiled eggs into the pot.

• Serving bowls: For serving the finished Lor Mee.

• Ladle: Useful for serving the thick gravy over the noodles.

Prepare ingredients in advance: Chop garlic, slice pork belly, and measure out soy sauce and oyster sauce before starting.

Use pre-cooked noodles: Opt for pre-cooked yellow noodles to save boiling time.

Quick boil eggs: Boil eggs in advance and store them in the fridge.

Ready-made chicken stock: Use store-bought chicken stock to skip the stock-making process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-wash vegetables: Clean and store bean sprouts and coriander ahead of time.