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.
STEP-BY-STEP PHOTOS
First, bring soup base to a boil. Add marinated pork, carrot and vegetables.
Cook the mince meat evenly by stirring & separating them with chopsticks. When the contents are cooked & bubbling (pictured above) …
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)…
Let the claypot heat cook the egg to the desired doneness. I love my egg yolk runny so I break the yolk while it is cooking.
This is the way I love my egg cooked in this dish, runny and infused with the soup.
If you like your egg yolk hard-boiled instead, don’t touch the egg, bury it under the noodles and eat the egg slightly later.
Claypot Yee Mee Noodles (Minced Pork) Recipe
This recipe serves 2 (two individual serving claypots). To make more, marinate more mince and increase the rest of the ingredients accordingly.
Instead of cooking each serving individually, you can also cook everything in a large pot and portion out to serving bowls.
For best results, minced pork with some fats on is the most tasty, as compared to minced lean pork without fats.
Ingredients:
- 125g minced pork (or chicken) preferably with some fats on
Ingredients for each claypot
To cook for 2 or more, prepare more servings of the following:
- 300 ml water
- half chicken stock cube (preferably MSG-free)
- 1 serving “yee mee” (yi mein/伊面) (40-80g)
- 1 Shanghai green (bok choy) 上海青 quartered lengthwise
- 3 slices carrot cut to flower shape if desired
- 1 egg
(A) Marinade
- 1/2 tbsp light soy sauce
- 1/2 tsp sesame oil
- 2 dashes white pepper powder
Garnishing Suggestions
- chopped spring onions
- saucer of cut chilli padi in soy sauce
You also need:
- two personal-sized claypot (or casserole)
Directions:
- Marinade the pork in seasonings (A) for at least 15 minutes in the fridge.
- Cook the dish in a personal sized claypot individually. Add water and stock cube in a personal size claypot. Bring to a boil. Then add noodles, half the mince, bok choy and carrot. Stir the pork with chopsticks so that they are evenly separated and cooked. When the pork is cooked, crack an egg while the soup is bubbling and remove from the heat. Garnish with spring onions and serve immediately in the claypot with a side saucer of chilli padi. Repeat by using up the rest of the ingredients for the second serving.
Cooking Note(s):
- If you want the egg yolk to be cooked, eat it towards the end of the meal. If you want it slightly runny, break the yolk with chopsticks while eating.
- Dish out to a bowl when serving to young children to prevent them from accidentally touching the hot claypot while eating.
- You can substitute with other vegetables such as Chinese spinach (菠菜) & choy sum (菜心).
- 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.