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Lor mee

Lor mee sold inBukit Batok, Singapore
Course	Main
Place of origin	China[1]
Region or state	China,Indonesia,Malaysia,Myanmar,Philippines,Singapore,Thailand
Main ingredients	thick flat yellow noodles,ngo hiang,fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy
Similar dishes	Lomi
Media: Lor mee

Lor mee (HokkienChinese:滷麵;Pe̍h-ōe-jī:ló͘-mī,Mandarinsimplified Chinese:卤面;traditional Chinese:滷麵;pinyin:lǔmiàn; literally: "thick soya sauce gravy noodles") is a ChineseHokkiennoodle dish fromZhangzhou served in a thickstarchygravy. Variants of the dish are also eaten byHokkiens (Min Nan speakers) inSingapore,Indonesia,Malaysia andThailand. In thePhilippines, the local variant is calledlomi or pancit lomi. The thick gravy is made ofcorn starch,spices, meat, seafoods andeggs. The ingredients added into the noodles are usuallyngo 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.

InPutian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.

In central China'sHenan cuisine, the same characters (Chinese:河南卤面;pinyin:Hénán lǔmiàn) are used for an unrelated dish of wheat noodles traditionally prepared with a labor-intensive process of steaming, stir-frying and then steaming again.^[2]

Although they are all thought to have descended from lor mee (卤面), a staple of Fujianese cooking.

• Mie kuah
• Chinese Indonesian cuisine
• Chinese Filipino cuisine
• Hokkien mee, a series of Singaporean and Malaysian noodle dishes descended from Fujian lor mee
• Malaysian cuisine
• Singaporean cuisine
• Thai cuisine

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