Heng Hua Lor Mee

Chinese New Year
Mains
Noodles

Easy Level:

Cook Time:

Servings:

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.

Ingredients

Adjust Servings
US / Metric
0.00
tbsp
tbsp
Cooking Oil
0.00
tbsp
tbsp
Cooking Oil
0.00
g
g
Pork Belly (sliced into strips)
0.00
g
g
Pork Belly (sliced into strips)
0.00
Shallots
Shallots
(sliced)
0.00
Shallots
Shallots
(sliced)
0.00
Dried
Dried
Scallops (rehydrated)
0.00
Dried
Dried
Scallops (rehydrated)
0.00
g
g
Dried Shrimps (rehydrated)
0.00
g
g
Dried Shrimps (rehydrated)
0.00
Dried
Dried
Mushrooms (rehydrated and sliced)
0.00
Dried
Dried
Mushrooms (rehydrated and sliced)
0.00
g
g
Chinese Cabbage (cut into small pieces)
0.00
g
g
Chinese Cabbage (cut into small pieces)
0.00
ml
ml
Chicken Stock (store bought)
0.00
ml
ml
Chicken Stock (store bought)
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
pieces
pieces
Clams
0.00
pieces
pieces
Clams
0.00
pieces
pieces
Prawns
0.00
pieces
pieces
Prawns
0.00
tbsp
tbsp
Hua Tiao Wine
0.00
tbsp
tbsp
Hua Tiao Wine
0.00
tsp
tsp
Sesame Oil
0.00
tsp
tsp
Sesame Oil
Salt and White Pepper to taste
Salt and White Pepper to taste
0.00
g
g
Cai Xin
0.00
g
g
Cai Xin
Corn Starch Solution (optional)
Corn Starch Solution (optional)

Steps

1

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.
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 completed

2

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

3

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.
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 completed

4

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.
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 completed

5

Serve immediately.
Serve immediately.
Mark as completed

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