Lor Mee

Method

Cook the egg noodles according to packet instructions, drain and set aside. Bring the chicken stock to a simmer in a large pot. Mix cornflour with water to create a slurry, then whisk into the simmering stock until thickened, stirring continuously. Add soy sauce, dark soy sauce, sesame oil, fish sauce, white pepper and sugar, tasting to adjust seasoning. Beat the eggs lightly and slowly drizzle into the gravy whilst stirring gently to create egg ribbons. Divide the cooked noodles into serving bowls and pour the hot gravy over them. Garnish generously with fried shallots, chopped spring onions, fresh coriander and serve with chilli sauce on the side.