Emilie Meyer
Clay pot noodles are a popular dish in Malaysia and Yunnan, China, and can be made vegan or with meat. The dish is cooked and served in a small clay pot, which preserves heat well, keeping the food hot until the end of the meal. Clay pot noodles are a quick and easy one-pot meal that can be customised with different ingredients and spices according to preference.
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food, soup, noodle dish |
| Cuisine | Malaysian, Thai, Chinese, Yunnan |
| Dietary Requirements | Vegan options available |
| Ingredients | Rice noodles, yee meen, pancit canton, tofu, mushrooms, eggs, pork, crab, garlic, chilli, vegetables, soybean paste, oyster sauce, rice wine, soy sauce, vegetable oil, shrimp |
| Cookware | Clay pot, saucepan, Korean earthenware bowl, conventional hob, barbecue, oven |
| Preparation Time | Quick and easy, 16 minutes |
| Serving Temperature | Hot |
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What You'll Learn
Clay pot noodles with tofu and mushrooms
Clay pot noodles are a popular dish in Malaysia and Yunnan, China, and can be easily adapted to be vegan. This recipe for clay pot noodles with tofu and mushrooms is a delicious, comforting meal that can be cooked in a clay pot or a regular saucepan.
First, place dried mushrooms in a bowl and cover them with hot water. Allow them to soak for around 20 minutes, or until they are soft. Squeeze out the mushrooms and slice them, saving the soaking water. Place the glass noodles in a bowl and cover with warm water to soak for 20 minutes. Strain the water and return the noodles to the bowl. Add the mushroom soaking water, along with fermented tofu, vegan oyster sauce, rice wine, thin soy sauce, seasoning sauce, black soy sauce, and sugar. Toss the ingredients through the noodles and set aside.
Next, heat oil in your clay pot or saucepan over medium heat. Saute the paste until it is fragrant and a couple of shades darker. Turn the heat down to medium-low and pour in the seasoning water. Stir to blend the paste and liquid. Add tofu puffs and mushrooms, followed by the noodles. Use a spoon to push the noodles down so they are mostly covered in liquid. Put the lid on and leave for a couple of minutes. Then, shuffle the noodles to evenly distribute the sauce. Replace the lid and cook for 5-10 minutes, until the noodles are done.
Finally, top with fresh herbs and chilli slices to serve. This dish can be served on its own or with a curry, salad, and freshly steamed jasmine rice. Enjoy!
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Clay pot noodles with crab and pork
Clay pot noodles are a popular dish in Malaysia and Yunnan, China, and can be cooked in a variety of ways with different ingredients. Here is a recipe for clay pot noodles with crab and pork, inspired by the famous Kiln restaurant in Soho, London.
Ingredients:
- Crab (brown crab meat is recommended)
- Pork belly, thinly sliced
- Glass noodles (soak these in warm water for 20 minutes before cooking)
- Seasonings (such as soy sauce, oyster sauce, and vegetable oil)
- Chives
- Black pepper
- XO sauce
- Guilin chilli sauce
- Butter or olive oil
Method:
First, coat the inside of your clay pot with oil. Layer the thinly sliced pork belly on the base of the pot, as this will help it render and become caramelized. You can then add your crab meat and glass noodles, along with your choice of seasonings. Place the lid on the clay pot and cook over medium heat for around 12 minutes.
Once the noodles are cooked, switch off the heat and add the chives, stirring them into the noodles. Season with black pepper to taste and serve with XO sauce and Guilin chilli sauce on the side.
This dish is perfect for cold, rainy days and can be adapted with different types of noodles and seasonings to suit your taste. Enjoy!
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Clay pot rice noodles with pickled cabbage
Yunnan Clay Pot Rice Noodles, also known as Yúnnán xiǎo guō mǐxiàn, is a popular dish in Malaysia and China, commonly eaten for breakfast. It is considered a comfort food for Yunnan locals and is served in individual clay pots. If you don't have a clay pot, a small saucepan will do.
Ingredients:
- Rice noodles (round and slightly thicker than spaghetti)
- Chinese pickled cabbage
- Pork (ground or minced)
- Garlic
- Garlic chives
- Green bean sprouts
- Red chili
- Soy sauce
- Salt
- Vegetable oil
- Oyster sauce
- Salted and fermented soy paste
- Tomatoes
- Leeks
Instructions:
- Boil a pot of water and add the rice noodles. Cook for 7-8 minutes over medium-high heat until the noodles have softened, stirring occasionally to prevent overflow.
- Remove the noodles from the heat and rinse them with cold water.
- In a separate pan, heat some lard or vegetable oil until it turns liquid. Add the ground pork and garlic, and cook until browned.
- To the pork mixture, add the minced pickled cabbage, garlic chives, and green bean sprouts.
- In your clay pot, add the rice noodles and pork mixture to the pork stock over medium heat.
- Season with red chili, soy sauce, and salt to taste.
- Skim the foam from the top of the soup and garnish with additional garlic chives if desired.
- Serve the noodles hot with vinegar and chili oil on the side.
Note: If you want to add an egg, as is common in some clay pot noodle recipes, you can fry one and serve it on top of the noodles. Additionally, feel free to adjust the amount of pickled cabbage and pepper to your preference for spiciness and sourness.
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Clay pot noodles with egg
Clay pot noodles are a popular dish in Malaysia, known for being quick and easy to make. The dish is versatile and can be adapted to your preference. Here is a step-by-step guide to making clay pot noodles with egg:
First, heat vegetable oil in a small clay pot. Sauté garlic until fragrant, then add your choice of protein. Some options include ground pork, chicken breast, or prawns/shrimp. Let the meat brown for a couple of minutes. Next, pour in stock or water and season with salt and pepper. You can also add other seasonings like soy sauce, sesame oil, sugar, mushroom soy sauce, or fish sauce. Bring the mixture to a boil, then let it simmer for a few minutes.
Now, it's time to add the noodles and vegetables. You can use yee mee, yee fu, or pancit canton noodles. For vegetables, try Napa cabbage, bok choy, chives, or carrots. You can also add straw mushrooms or Chinese dried black mushrooms. Simmer everything together until the noodles have absorbed about half of the stock.
Finally, it's time to add the egg. Create a shallow hole in the middle of the noodles and gently crack an egg into it. Cover the pot and continue cooking for a few minutes until the egg white is partially cooked and still a little soft and runny. Be careful not to overcook the egg. Serve your clay pot noodles immediately, and enjoy!
This comforting dish is perfect for a quick and tasty meal, and you can easily adjust the quantities to feed your family and friends. Enjoy the delicious flavours and aromas of your homemade clay pot noodles with egg!
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Clay pot glass noodles
Glass noodles are typically packaged in small bundles tied with string and can be found in most East and Southeast Asian shops. They are also called cellophane noodles, bean thread noodles, woon sen (in Thai), mung bean noodles, and starch noodles.
To prepare the clay pot glass noodles, first, heat oil in a clay pot or saucepan over medium heat. Saute the paste made from coriander root, garlic, and white pepper until fragrant and darker in colour. Turn the heat down to medium-low and pour in the seasoning water. Stir to blend the paste and liquid. Add tofu puffs and mushrooms, followed by the noodles. Push everything down with a spoon so that the noodles are mostly covered in liquid. Cover the clay pot or saucepan and let it cook for a couple of minutes. Shuffle the noodles to evenly distribute the sauce, then place the lid back on and cook for another 5-10 minutes until the noodles are done.
Before adding the noodles to the clay pot, you can soak them in lukewarm water for 20 minutes to make them pliable. You can also cut them with scissors to make them shorter and easier to handle.
Top the clay pot glass noodles with fresh herbs and chilli slices to serve. You can also add mushrooms and vegetables of your choice as toppings.
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Frequently asked questions
You can use yee meen, pancit canton, rice noodles, or glass noodles.
Common ingredients include mushrooms, tofu, pork, crab, garlic, eggs, and various vegetables. For seasoning, you can use vegetable oil, soy sauce, oyster sauce, and salt.
First, heat oil in the clay pot over medium heat. Add your choice of ingredients and seasonings, stirring occasionally. Then, add the noodles and pour in water or broth. Cover the pot and cook until the noodles are done.
Traditionally, clay pot noodles are cooked and served in a small clay pot or copper pot. However, you can also use a regular saucepan or a Korean earthenware bowl.
Cooking clay pot noodles typically takes around 5-10 minutes after adding the noodles. The preparation and cooking of other ingredients may add additional time, depending on the recipe.
