Rwandan-style Lor Mee

Ingredients

In this Rwandan adaptation of Lor Mee, we incorporate traditional Rwandan spices and ingredients to infuse the dish with the flavors of the region. The original Malaysian dish is typically made with Chinese-style noodles and a soy-based sauce, whereas the Rwandan version incorporates local spices such as cloves, cardamom, and cinnamon to create a unique flavor profile. Additionally, the toppings in the Rwandan-style Lor Mee may differ, featuring ingredients commonly found in Rwandan cuisine, such as tender beef and fresh vegetables. We alse have the original recipe for Lor mee, so you can check it out.

• 250g (8.8 oz) thick noodles 250g (8.8 oz) thick noodles
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250g (8.8 oz) beef, thinly sliced 250g (8.8 oz) beef, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp ground cloves 1 tsp ground cloves
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fried shallots, for garnish Fried shallots, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the thick noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the thinly sliced beef to the pot and cook until browned.
4. 4.
   Sprinkle the ground cloves, cardamom, and cinnamon over the beef and stir well to coat.
5. 5.
   Pour the beef broth into the pot and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
6. 6.
   Season with salt to taste.
7. 7.
   Divide the cooked noodles into serving bowls and ladle the hot broth over the noodles.
8. 8.
   Garnish with fresh cilantro and fried shallots.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beef — For tender beef, slice it thinly against the grain.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the broth.
• Customize your toppings by adding sliced fresh vegetables such as carrots, cabbage, or bean sprouts.
• For a vegetarian version, substitute the beef with tofu or mushrooms.
• To enhance the umami flavor, add a splash of soy sauce or fish sauce to the broth.
• Leftovers can be refrigerated and reheated the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Rwandan-style Lor Mee hot in individual bowls, allowing each person to customize their toppings according to their preferences. Provide additional garnishes such as chili sauce or lime wedges for an extra burst of flavor.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the noodles and garnish with a sprinkle of fresh cilantro and fried shallots. The vibrant colors of the vegetables and the contrasting textures will make the dish visually appealing.