Found while clearing my Sent folder:

HALAL CHINESE CUISINE
LOR MEE

600 g. mee/yellow noodles
100 g. prawns (shelled and de-veined)
100 g. chicken breast (cut into fine strips)
100 g. fish pieces (any variety)
15 g. canned crabmeat (thinly sliced)
3 Chinese cabbage leaves (cut into small pieces)
3 stalks mustard greens/sawi
1 tablespoon chopped garlic
1 teaspoon ground salted ikan sepat (grilled until crisp and pounded)
1 teaspoon chopped ginger
1 teaspoon cornflour
2 eggs
a few spring onions)
chopped a few salad leaves
cooking oil (for sautéing)
a dash of Zhejiang vinegar
1 glass water
1 teaspoon cornflour + 1 tablespoon water (mixed together)

SEASONING INGREDIENTS
1 teaspoon fish gravy
1 tablespoon oyster sauce
a pinch of seasoning powder
a dash of sesame oil

1 Rub cornflour onto prawns, chicken breast and fish pieces. Leave aside.
2 Heat cooking oil in a wok. Sauté garlic, ginger and ground sepat until fragrant.
3 Then, add water and seasoning ingredients. Mix well before putting in the mee, prawns, chicken breast and fish pieces. Reduce heat, cover the wok and simmer for about 8-10 minutes.
4 Add in Chinese cabbage and continue frying until cooked.
5 Add in the cornflour mixture to thicken the gravy. Add in the eggs, crabmeat and the Zhejiang vinegar. Mix well.
6 Dish out and sprinkle spring onions and salad leaves on top. Serve hot.

Serves 4


A seemingly more authentic version I found on some forum:

" Lor Mee is a traditional Chinese hawker dish. This recipe is a result of experimentation. I threw in a lot of ingredients because I wanted to finish them up quickly. lol the outcome was rather nice and refreshing.

This recipe serves 5.

Ingredients:
200g belly pork
5 hard-boiled eggs, shelled
1/2 cup chunks of fried fish
1/2 cup 0.5cm thick slices of ngoh-hiang
5 fried dumplings (either gyoza or wanton)
1/2 cup sliced fried fish cake
1/2 cup mixture of chopped spring onion and celery
1 1/2 tsp minced garlic
5 tbsps good quality black vinegar
1/4 cup chopped red chilli padi
Ground Pepper
1 kg Hokien mee (thick yellow noodle)
250g bean sprouts, cleaned
1 egg white
1/3 cup potato flour
1 shallot, slightly crushed
2 cloves garlic, slightly crushed
4 slices ginger
1 star anise
1/4 tsp white pepper corns
1/4 cup dark soya sauce
1 tbsp light soya sauce
1 tbsp cooking oil
Sugar, approx 1 tbsp
Salt to taste

Method

1. Heat a deep pot with cooking oil and saute crushed garlic and shallot, ginger, peppercorns, star anise and sugar until fragrant.
2. Add belly pork, sear on both sides.
3. Add 10 cups of hot water, hard boiled eggs and dark soya sauce. Leave to simmer for an hour or slightly more.
4. Season with light soya sauce and salt (Use 1/2 teaspoon first because Hokkien mee and other ingredients such as the fish cake may be salty).
5. Remove braised belly pork and the hard boiled eggs. Cool before slicing them. Discard softened shallot, garlic, star anise, ginger and peppercorns.
6. Bring stock to boil again. Stir in egg white.
7. Mix potato flour with water to form a diluted paste. Pour over simmering stock, stirring all the time until gravy thickens. Taste, adding a little more black soya sauce and sugar if necessary.
8. Divide mee and beansprouts in five portions. Scald in boiling water for 30 seconds. Drain well and put in large serving bowl.
9. Pour thickened gravy, about 1 1/2 cups per bowl, garnish with sliced belly pork, halved eggs, fried fish chunks, sliced fish cake, ngoh-hiang and fried dumplings. Garnish with minced garlic and chopped spring onion and celery. Serve immediately with the chopped red chilli padi and vinegar.

Yes cooking this was about as tedious as compiling and writing the recipe. But you will gain optimum satisfaction!"