Lor Mee

Global • Non-Vegetarian

550

kcal

20g

Protein

65g

Carbs

22g

Fat

✓ Verified Nutrition Data

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About Lor Mee

Flat yellow noodles in thick starchy gravy with braised meat and egg

How to Make Lor Mee (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Lor Mee is a beloved Singaporean hawker classic, often enjoyed at bustling kopitiams and food centres across the island. This hearty noodle dish is instantly recognizable for its thick, luscious gravy, chewy yellow noodles, and a medley of toppings including braised meat, fish cake, and a hard-boiled egg. Rooted in Singapore’s rich hawker culture, Lor Mee showcases the fusion of Chinese Hokkien influences and local ingredients, creating a truly unique and comforting meal. The taste of Lor Mee is complex—savory, aromatic, and slightly tangy—thanks to a deeply flavorful gravy thickened with corn starch and infused with garlic, five-spice, and a hint of vinegar. Traditionally enjoyed as a filling lunch, Lor Mee has evolved in Singapore to include healthier adaptations, focusing on leaner proteins and less oil while maintaining its authentic taste. Singaporeans love gathering over bowls of Lor Mee at their favorite kopitiams, reminiscing about heritage flavors while savoring every bite. This healthy recipe allows you to recreate the iconic Singaporean Lor Mee experience at home, perfect for those who crave comfort food without compromising wellness.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, egg, fish, soy

Ingredients(for 1 large bowl (with gravy, noodles, and toppings))

200g Yellow noodles (thick Hokkien noodles)
120g Lean pork fillet (sliced thin)
1 piece Fish cake (sliced)
1 Egg (hard-boiled, peeled)
2 cloves Garlic (minced)
1 tbsp Light soy sauce
2 tsp Dark soy sauce
1/2 tsp Five-spice powder
1.5 tbsp Corn starch (mixed in 3 tbsp water)
400ml Low-sodium chicken stock
1 tbsp Black vinegar (Chinkiang vinegar (optional for serving)) - optional
1 tbsp Fresh coriander (chopped, for garnish) - optional
1 Red chili (sliced, for garnish) - optional

Instructions

1
Prepare all ingredients: slice pork fillet and fish cake, mince garlic, and hard-boil the egg. Set aside garnishes.
5 minutes
Use lean pork and fresh fish cake for best results.
2
Blanch yellow noodles in boiling water for about 2 minutes until just softened. Drain and divide between two serving bowls.
3 minutes
Don’t overcook noodles; they should remain chewy.
3
Heat a non-stick pot over medium heat. Add minced garlic and stir-fry until fragrant, about 1 minute.
1 minute
Use minimal oil or a non-stick pot for a healthier version.
4
Add sliced pork and cook until just done. Stir in light soy sauce, dark soy sauce, and five-spice powder.
3 minutes
Slice pork thinly to ensure quick, even cooking.

Why This Dish is Healthy

By focusing on lean cuts of pork, reducing oil, and using a lighter, homemade gravy, this Lor Mee recipe keeps calories in check while retaining authentic Singaporean flavor. The inclusion of fresh herbs and chili boosts antioxidants, while using whole eggs provides essential nutrients. This adaptation allows you to enjoy a classic hawker favorite with less guilt, supporting weight management and overall wellness.

This healthy Lor Mee recipe is rich in protein from lean pork and egg, while providing complex carbohydrates from yellow noodles. The use of low-sodium chicken stock and minimal oil keeps the dish heart-friendly. Five-spice powder and fresh herbs add antioxidants and micronutrients. The gravy offers umami flavor without excessive fat, making it a balanced meal suitable for lunch or a hearty snack. Fish cake adds extra protein with low fat, and the dish contains vitamins A and C from garnishes.

Pro Tips

💡Tip 1: Prepare all toppings in advance for quick assembly.
💡Tip 2: Adjust gravy thickness to your preference by varying corn starch.
💡Tip 3: Fresh herbs and a dash of vinegar elevate the taste and aroma.

Storage & Serving

Store leftover gravy and toppings in an airtight container in the fridge for up to 2 days. Reheat gently before serving. Noodles are best cooked fresh, as they can become soggy when stored.

Best served: Breakfast or Lunch