Claypot Noodles (Poh Chai Mee) with Pork Belly, Choy Sum

Claypot noodles in Cantonese is Poh Chai Mee (煲仔面) or Yi Mein (伊面).  It is egg noodles made from wheat flour, fried and dried into flat patty-like bricks.  The noodles is crispy and full of flavour and is often cooked in a claypot and thus got its name as Claypot Noodles.  While most recipes boil the noodles before frying, I've preferred to keep its flavour by braising it.

Ingredients

• 4 pieces claypot noodle
• 1 bunch choy sum
• 200g pork belly
• 1 carrot
• 1 tomato
• 5 cloves of garlic
• 3 cloves of shallot
• 1 tablespoon of cooking oil
• Salt and white pepper to season
• 1 teaspoon corn flour to season
• 200ml of chicken or mushroom stock
• 200ml water

Steps

• Slice the pork belly into about 1 inch per piece
• Season them with salt and pepper
• Add 1 teaspoon of corn flour
• Put on the lid and let it season in the fridge

• Chop garlic into fine bits, slice shallot
• Cut carrot into small strips
• Wash and cut choy sum, separate stems from leaves

• Add 1 tablespoon of cooking oil to a heated wok
• Fry garlic and shallot till golden brown
• Add in seasoned pork belly and stir fry till meat is 80% cooked
• Add in sliced carrots, followed by choy sum stems, stir fry for a few seconds

• Add in the choy sum leaves, stir fry
• Add in mushroom stock & water
• Season with some salt and white pepper powder
• Add in claypot noodles, gently stir fry them to get all soak in stock
• Cover and let simmer for about 5-10 minutes
• Add tomato wedges, stir fry, cover lid for a few minutes
• The noodles are ready to be served

Footnote
I've written several recipes in a separate private blog, mainly for my personal reference, in case I've forgotten the potion to use.  This is the 1st one that is published to share with everyone.  Leave a comment if you like the post, meanwhile I'm looking into organising other recipes to share. 😋