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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.


  • 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


  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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