Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand.

The thick gravy is made of corn starch, spices, meat, seafoods and eggs.

The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid.

In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.

In central China's Henan cuisine, the same characters (Chinese: 河南卤面; pinyin: Hénán lǔmiàn) are used for an unrelated dish of wheat noodles traditionally prepared with a labor-intensive process of steaming, stir-frying and then steaming again.