Heng Hua Lor Mee

1 hour


2 - 3pax

Heng Hua or Xing Hua Lor Mee originated from Putian in Fujian Province in China. Just like the Chinese culture, the taste of Heng Hua Lor Mee is rich with so much depth!
Don’t be fooled by its simplicity, this Heng Hua Lor Mee recipe is so flavourful with infused umami flavours from the clams. So sweet and delicious!
This dish is truly the embodiment of SIMPLE & DELICIOUS. So give it a try and let us know what you think.

No Reviews


Adjust Servings
3tbsp Cooking Oil
100g Pork Belly (sliced into strips)
4Shallots (sliced)
4Dried Scallops (rehydrated)
10g Dried Shrimps (rehydrated)
4Dried Mushrooms (rehydrated and sliced)
100g Chinese Cabbage (cut into small pieces)
600ml Chicken Stock (store bought)
600ml Water
20pieces Clams
8pieces Prawns
2pieces Dried Chinese Noodles, approx. 240g
3tbsp Hua Tiao Wine
2tsp Sesame Oil
Salt and White Pepper to taste
100g Cai Xin
Corn Starch Solution (optional)



In a pan over medium heat, add 3 tbsp cooking oil, add pork belly, shallots, dried scallops, dried shrimps and dried mushrooms. Stir fry all the ingredients until fragrant.
Mark as complete

Add in chinese cabbage and continue to stir fry.
Mark as complete

Add in chicken stock, bring to boil, cover and simmer on low heat for 8 - 10 minutes.Add in dried chinese noodles, clams, prawns, and mix well.
Mark as complete

Add in hua tiao wine, sesame oil salt and pepper to taste. Cover and let it braise for 2 – 3 mins. Add in cai xin, mix well and let it cook for a minute to desired soup consistency.
Mark as complete

Serve immediately.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe. Get Updates!

[sibwp_form id=2]