Lor mee is a Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens 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, meat, seafoods and eggs.

What is lor mee sauce made of?

Singaporean style lor mee is a noodle dish with braised pork, thickened dark gravy served with black vinegar and minced garlic. I like it with extra generous amount of black vinegar and garlic. I was craving for it so badly after I first moved here almost 7 years ago.

How would you describe lor mee?

Lor mee is a noodle dish that can be found in Malaysia and Singapore. It consists of thick yellow noodles in a starchy gravy made with eggs, cornstarch, and spices. The noodles are additionally enriched with seafood, fish cakes, hard-boiled eggs, pork or chicken dumplings, and pork belly slices.