Putien style seafood braised noodles that is simple to make but with rich and in-depth flavor that you will find lots of comfort in.
What is heng hua lor me?
Some call it pa mee. Heng hua lor mee is a Heng Hua/Xing Hua style braised noodle, which is one of the most common noodle dishes in Putian, East Fujian, China. Putien culinary is known for its simplicity, clean-tasting, yet delicious at the same time. This recipe is inspired by Putian lor mee, but a much simpler version. In Putian, the lor mee is also made by using red mushrooms.
Another special thing about heng hua lor mee is the noodle. The noodles are called “pa mee” (handmade noodles). The wheat noodles are made with only flour and water and that’s it. No preservatives or additives are added.
What kind of noodles to use for heng hua lor me
Any dried Chinese wheat noodles would work. Use the thin strands for a more original look of Putien pa mee.
How to cook heng hua lor mee
1. Preheat a large wok or skillet. Add 2 Tbsp of oil or lard. Add slices of pork belly and saute for about 2-3 minutes
2. Add dried shrimp and shiitake mushroom and saute for another 2-3 minutes
3. Add the chicken stock and bring to a simmer
4. Add the veggies. Cover with a lid and let them cook for about 2 minutes
5. Add the dried noodles. Don’t stir it at this point. Cover and cook for another 2 minutes or until the noodles are half-cooked
6. Use a chopstick to loosen the noodles a bit. Add the seafood and seasonings, cover and let them braise for another 2 minutes or until the noodles are cooked but not mushy
7. Have a taste of the broth and adjust the seasoning as necessary
8. Portion the noodles into an individual serving bowl. Top with fried peanuts and roasted seaweed. These are optional, but that’s the version of heng hua lor mee I had in my hometown. Serve this immediately as the noodles will get soggy the longer they sit in the broth
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Simple Heng Hua Lor Mee (Pa Mee)
Ingredients
- 5 large dried shiitake mushrooms see notes 1
- 1 Tbsp dried shrimp
- 50 gr pork belly thinly sliced
- 1 small red onion thinly sliced or finely chopped
- 1 ½ litre chicken stock see notes 2
- 150 gr prawns shelled and deveined
- 200 gr squid you can use clams or any seafood you like
- 100 gr Napa cabbage cut into large chunks
- 100 gr yu choy
- 250 gr dried noodles any thin wheat noodles work
- 1 Tbsp cooking oil or use lard for more original taste
Seasonings:
- 1 tsp soy sauce more as needed
- 1 tsp chicken powder
- 1 ½ tsp salt
- 2 tsp sugar
- ¼ tsp ground white pepper
- 1 Tbsp cooking wine
Toppings (optional):
- Fried peanuts
- Roasted seaweed
Instructions
- Soak the dried mushroom in warm water until softened and cut into slices. Do the same with the dried shrimp and then finely chop them if they are big in size
Cooking:
- Preheat a large wok or skillet. Add 2 Tbsp of oil or lard. Add slices of pork belly and saute for about 2-3 minutes. Add dried shrimp and shiitake mushroom and saute for another 2-3 minutes. Add the chicken stock and bring to a simmer. Add the veggies. Cover with a lid and let them cook for about 2 minutes
- Add the dried noodles. Don't stir it at this point. Cover and cook for another 2 minutes or until the noodles are half-cooked. Use a chopstick to loosen the noodles a bit. Add the seafood and seasonings, cover and let them braise for another 2 minutes or until the noodles are cooked but not mushy. Have a taste of the broth and adjust the seasoning as necessary
To serve:
- Portion the noodles into an individual serving bowl. Top with fried peanuts and roasted seaweed. These are optional, but that's the version of heng hua lor mee I had in my hometown. Serve this immediately as the noodles will get soggy the longer they sit in the broth
Notes
- In Putien, red mushrooms are also used to prepare braised noodles. I can't get any red mushrooms here. If you can, certainly use them.
- If you have pork broth, you can use it instead of chicken broth for more original Putien lor mee
