Claypot Yee Mee Noodles (Pork) Recipe
Since I have a big bag of yee mee (yi mein/ aka Cantonese egg noodles), I have been making several versions of claypot noodles for lunch. This claypot yee mee noodles with three pork 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.
Make a cross slit cut on the pork ball so that it cooks faster. Alternatively, you can halve it.
This is the cooking in action. When the soup bubbles, add the noodles, vegetable stems, carrot, ginger and meat.
I added the egg and vegetable leaves only after the meat is cooked.
