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Claypot Yee Mee Noodles (Chicken)

Claypot Yee Mee Noodles (Chicken) Recipe

Cooking and serving the dish directly in a claypot ensures the dish is piping hot throughout eating. If you don’t have a claypot, you can also use any single-sized casserole, such as the light aluminium pans sold at daiso used to cook instant noodles. You can also use any regular pot and dish out the noodles in a bowl to serve.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 125g boneless & skinless chicken thigh or breast cut to bite-sized pieces
  • 6 dried mushrooms use the thin & quick cooking type that cooks in minutes

Ingredients for each claypot

  • 300 ml water
  • half chicken stock cube (preferably MSG-free)
  • 2 slices ginger
  • 1 serving “yee mee” (yi mein/伊面) (40-80g)
  • 40g mixed veggies (peas, carrots & corn) thawed if using frozen
  • 1 egg

(A) Marinade

  • 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp mirin
  • 2 dashes white pepper powder

Garnishing Suggestions

  • chopped spring onions &/or coriander
  • saucer of cut chilli padi in soy sauce

Directions:

  1. Marinade the chicken in seasonings (A) for at least 15 minutes or up to overnight in the fridge.
  2. Prepare dried mushrooms. Soak dried mushrooms in a small bowl of hot water until softened. Discard the mushroom stems. When cooled, squeeze out excess water from the caps. Filter the mushroom soaking liquid through a filter and set aside.
  3. Cook the dish in a personal sized claypot individually. Add half the mushroom soaking liquid, water and stock cube in the claypot. Bring to a boil. Add dried mushrooms, half the marinated chicken and ginger. Cover with lid and cook for 3 minutes. Add noodles and mixed veggies. When the noodles are cooked, crack an egg into the bubbling hot soup. Remove from the heat. Garnish with spring onions and/or coriander. Serve immediately in the claypot with a side saucer of chilli padi. Repeat by using up the rest of the ingredients in a second claypot.

Cooking Note(s):


  1. Dish out to a bowl when serving to young children to prevent them from accidentally touching the hot claypot while eating.
  2. I used frozen mixed vegetables (carrot, corn, peas) as I ran out of fresh greens. You can substitute with other vegetables such as Chinese spinach (菠菜) & choy sum (菜心).
  3. Instead of soup cube, you can use any home made soup stock, a mix of tetra-pak chicken stock & water or simply use water & soy sauce.
  4. You can substitute the dried mushrooms with fresh shiitake mushrooms. Skip step 2 if doing so.
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2 comments on “Claypot Yee Mee Noodles (Chicken)”

  1. I love claypot meals! This is so fresh, flavourful and delicious! I

  2. Oh that bubbling claypot plus that runny egg, is so alluring!

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