Recipe: Claypot Yee Mee

For those who live in Malaysia, chances are you've come across Claypot Yee Mee at some point in the hawker centres and stalls. I love this dish - warm and comforting, and oh-so-tasty.

This can be easily recreated at home, even if you do not own a claypot. If you cook it in a saucepan or wok, the taste is still the same.

Yee mee is a type of crispy flour noodles. For the yee mee, I usually use Megah Mee brand. You can add in any seafood or meat that you like - from minced pork to pork loin, chicken, prawns and fishballs. The key element of this dish is the egg thread sauce - to achieve this, you must add the beaten egg to boiling stock or water and quickly swirl it around, to help the eggs cook quickly. Enjoy!

Claypot Yee Mee
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 10 minutes

Serves 1

Ingredients
350g water
1 tbsp cooking oil
1 garlic clove, finely chopped
50g minced pork
2 large prawns
1 yee mee noodle
1 egg
2 stalks choy sum, washed and ends trimmed
1 tsp chicken stock granules

Optional
1 egg


1. In a small saucepan or wok, heat oil over medium high heat. Add garlic and saute for 1-2 minutes until golden brown.

2. Then, add the minced pork and cook until browned, about 3-4 minutes. Add water and bring to the boil.

3. Once boiling, pour in 1 beaten egg and swirl around quickly using the spatula to get egg threads. Season with the chicken stock granules.

4. Add the noodles, prawns and vegetables and allow to cook for another 2-3 minutes, depending on how soft you like your noodles.

5. Serve immediately. You can also serve the noodles with an extra poached egg, as shown in photo above.


Note: Other than minced pork and prawns, you can also use other types of protein such as pork loin, chicken, or fishballs.

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