Claypot Yee Mee Noodles (Pork)
Since I have a big bag of yee mee (yi mein/伊面 aka Cantonese egg noodles), I have been making several versions of claypot noodles for lunch. This claypot yee mee noodles with three pork (煲仔猪肉伊面) contains pork balls, minced pork and sliced pork. It was a simple, fast but gratifying lunch for me.
Leftover marinated pork? Check out this related leftover recipe:
I’m really loving my new kitchen in my new home because finally, the photography area is right next to the stove. The claypot was so hot that when I took it off the stove and took a photo (above), the claypot was still bubbling furiously away. Serving and cooking in an individual-sized claypot ensures that the meal stays hot until the very end, even as I sneaked in a few shots for the blog before eating.
These are the main ingredients. I am using cai xin (choy sum) as the vegetable of the day. For pork, I am using 3 types: pork ball, minced pork & sliced pork. The marinated minced and sliced pork shown above are good for two portions. I actually kept the second portion for my lunch the next day, since the meat can be marinated up to one night in the fridge.
I added the egg and vegetable leaves only after the meat is cooked.