Penang Lor Mee Recipe (Braised Noodles)

yellow noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles add fiber, while instant noodles are often more affordable.

braised pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie option, while chicken can be less expensive than pork.

fish cake

🥗Healthier: fish fillet

💰Cheaper: surimi

Fish fillet provides a healthier protein option, while surimi is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, and tamari can be more affordable.

Prepare the chicken stock in a pot and bring it to a simmer.

Add ginger, garlic, star anise, brown sugar, salt, 5 spice powder, sesame oil, light soy sauce, dark soy sauce, and white pepper to the stock.

Mix well and let it simmer to develop the flavors.

In a separate pan, sauté the chili boh with oil until fragrant.

Add the sautéed chili mixture to the broth.

Thicken the broth by mixing corn flour with water and adding it to the pot, stirring until it reaches the desired consistency.

In the same pot, add the pork belly, hard-boiled eggs, shiitake mushrooms, fish cake, and fish balls, allowing them to cook through in the broth.

Cook the yellow noodles and vermicelli according to package instructions until al dente, then drain.

Serve the noodles in bowls, ladle the thick broth over them, and top with bean sprouts and chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level: