Lor mee’s recipe usually call for stock that is simmered over an hour or more with chicken carcasses, pork bones and some spices. For this quick and easy homemade vegan version, I used only the spices and just do a quick boiling for 15 minutes. If you prefer better flavour stock gravy, used vegetables and the spices to brew the stock for 1-2 hours. I added finely shredded or chopped beancurd sheet to recreate the marbled effect with beaten egg. King oyster mushroom is used to replace the thinly sliced pork or chicken fillet. Top with some Chinese lettuce and shallot crisps, if desired. And don’t forget the chilli.
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 2)
° 200g hokkien mee, blanched
° 40g beanspouts, tailed and blanched
° few sprigs coriander leaves, for garnish
° 750ml water
° 2 star anises
° 1 cinnamon stick, 3cm lengths
° 1 tablespoon white peppercorns
° 3 slices ginger
° 150g king oyster mushrooms, sliced
° 1 teaspoon Chinese five-spice powder
° 1 teaspoons dark soy sauce
° ¾ teaspoon salt or to taste
° 3 - 3½ tablespoons tapioca starch, mixed with 100ml water
° 1 piece bean curd sheet 16x24 cm (optional), finely shredded or chopped
1. Place the star anises, cinnamon, white peppercorns, ginger, king oyster mushroom and water in a pot. Bring soup to a boil and simmer for 15 minutes to make the stock. Remove the king oyster mushroom and set aside. Remove the rest of the ingredients with a slotted spoon and discard. Strain the stock.
2. Throw in the bean curd shreds and bring to a boil. Season to taste with five-spice powder, dark soy sauce and salt.
3. Stir in tapioca starch solution slowly and stir continuously until the gravy thickens.
4. To serve, divide beansprouts, hokkien mee, king oyster mushrooms between serving bowls. Ladle the gravy into individual serving bowls, garnish with coriander leaves and serve hot.