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. 😋