Noodles
Lor Mee
卤面
China
Thick yellow noodles under a starchy dark gravy thickened with egg and cornflour, with braised pork, fish cake and ngoh hiang, finished with black vinegar and garlic.
Original eatfuls sticker artwork
What it is
A closer look at Lor Mee.
Thick yellow noodles under a starchy dark gravy thickened with egg and cornflour, with braised pork, fish cake and ngoh hiang, finished with black vinegar and garlic.
What to look for
Know it when you find it.
Add the vinegar and minced garlic yourself, generously — the gravy is deliberately flat until you do. The gravy should coat a spoon, not run off it.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Lor Mee.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Traditional Armenian flat noodles made from unleavened wheat dough, rolled thin, cut into strips and dried, served with butter, cheese or in soups.
Hokkaido, Japan
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Hokkaido's soy-based ramen with a layer of lard to keep the broth hot in cold weather.
Karakol, Kyrgyzstan
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Afghanistan
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Hand-cut noodles cooked in a broth with beans, chickpeas and herbs, finished with yoghurt, dried mint and a meat sauce.
Singapore, Singapore
Bak Chor Mee
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Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.
Central Java, Indonesia
Javanese Noodles
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Javanese-style noodles with sweet soy sauce and chicken, cooked over charcoal for distinctive flavor.
United Arab Emirates
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Balaleet combines sweet vermicelli cooked with cardamom, rose water, and saffron with a thin egg omelet on top, creating a sweet-savory breakfast.