Lor Mee

🔥 Prep

• Rinse and drain 300 g flat yellow noodles; set aside.
• Mince 2 pcs garlic.
• Slice 100 g pork belly into thin strips.
• Beat 2 pcs eggs in a small bowl.
• Measure 1 tsp five spice powder, 2 tbsp cornstarch, and 2 tbsp soy sauce into separate bowls.

🔥 Cook

• 1. Heat a wok over medium‑high heat, add the pork belly strips and cook for 3 minutes until lightly browned.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant.
• 3. Pour in 2 tbsp soy sauce and sprinkle 1 tsp five spice powder; stir for 1 minute.
• 4. Add the 300 g flat yellow noodles to the wok, toss to coat with the sauce, and stir‑fry for 2 minutes.
• 5. Push the noodles to the side, pour the beaten eggs into the empty area, scramble for 30 seconds, then mix with the noodles.
• 6. Sprinkle 2 tbsp cornstarch over the mixture, toss quickly to coat; cook for 1 minute to thicken the gravy.
• 7. Reduce heat to low and simmer for 2 minutes until the gravy thickens and coats the noodles.
• 8. Remove from heat and let rest 1 minute before serving.

🔥 Serve

• Transfer the lor mee to a warm serving bowl or plate.
• Garnish with sliced chili or chopped spring onions if desired.
• Serve hot, alongside a side of fresh cucumber slices or lime wedges for added freshness.