Claypot Yee Mee Noodles (Pork)
Claypot Yee Mee Noodles (Pork) Recipe
This recipe serves 2 (two individual serving claypots). To make more, marinate more mince and increase the rest of the ingredients accordingly. The marinated meat keeps well for one night in the fridge, so it can be prepared in advance.
Instead of cooking each serving individually, you can also cook everything in a large pot and portion out to serving bowls.
- 100g minced pork (or chicken) preferably with some fats on
- 4 pork (or chicken) balls make a cross slit on each ball
- 100g sliced pork
Ingredients for each claypot:
- 300 ml water
- half chicken stock cube (preferably MSG-free)
- 1 serving “yee mee” (yi mien) aka egg noodles (40-80g)
- a handful choy sum (cai xin) 菜心 separated to stems & leave; cut to short sections
- 3 slices carrot cut to flower shape if desired
- 1 egg
(A) Marinade for meat
You need two portions of the following marinade (one for the minced pork, and one for the sliced pork):
- 1/2 tbsp light soy sauce
- 1/2 tsp sesame oil
- 2 dashes white pepper powder
- chopped spring onions
- saucer of cut chilli padi in soy sauce
You also need:
- two personal-sized claypot (or casserole)
- Marinade the mince pork and sliced pork in one portion of (A) each for at least 15 minutes or up to overnight 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 of the mince, half of the sliced pork, 2 pork balls, carrot & caixin stems. Stir the mince chopsticks so that they are evenly separated and cooked. Add the caixin leaves. When the pork balls are 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.
- 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.
- 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.