Claypot Yee Mee Noodles (Minced Pork)
This claypot yee mee noodles with minced pork (煲仔猪肉碎伊面) is another simple claypot yee mee lunch. This time, the main meat component is minced (ground) pork, which can be replaced with minced chicken if you don’t eat pork. This dish only has a few main ingredients – minced meat, carrot, egg, vegetable and of course, Cantonese yee mee (egg) noodles. It’s simple, fast and satisfying. When I took this photo, the claypot was still gently bubbling away which is the great thing about cooking and serving in a claypot: the dish stays piping hot all the way until the end of the meal.
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Since the star of the dish is minced pork, I use the best quality of mince that I can find for this dish. To me, that will be minced pork with some fats on (the white specks as pictured above are the fats), as compared to minced lean pork without any fats. I bought mine from the Bulan (Indonesian) pork section at Sheng Siong supermarket. The cooked pork is more tender and flavourful due to the small amount of fats.
Crack an egg into the claypot …
Note: I turned down the heat & took out the pot for photography purposes so the claypot is not bubbling. After photo taking, I put the claypot back to the stove for a few seconds to get it to bubble again as it should be (next photo)…
This is the way I love my egg cooked in this dish, runny and infused with the soup.