Ever since I can remember, I have always enjoyed soupy noodles. One of the first dishes I learned to cook was beehoon soup or rice noodle soup, in additiion to frying an egg and cooking rice. In my early teenage years, I would cook myself a pot of noodles very similar to Mee Suah Soup and snack on it. Those were the days when I could just eat and not worry about putting on weight. My brothers and I had very healthy appetites and Mom used to say we had “hollow legs”. Although I do not eat soupy noodles as a snack now, I still enjoy it every now and then for my lunch. It’s a great meal for one and is especially good cooked in a clay pot during the colder months.
Clay pot noodles, also known as nga poh meen or sar poh meen is a popular hawker dish in Malaysia. My absolute favorite food court to eat this was at Medan Selera in PJ Old Town. I remember always having to wait for it to come as it was so popular. The dish came piping hot, served in the individual claypot the noodles were cooked in. To add to the heat, bird’s eye chili on the side came with it. I would be perspiring at the end of the meal. It was delicious and totally worth it even though it was a little crazy eating this hot dish at noon time in the tropics!
This dish is best cooked with pre-fried yee meen that comes in little bricks. Unfortunately I have not seen those here and so I use pancit canton. For more on the different types of noodles that may be used in this dish, please refer to my post Cantonese Fried Noodles. In fact, the ingredients for both dishes are similar except that this one is cooked in a clay pot and is more soupy. For a Japanese version of a noodle hotpot, do check out my Hōtō Nabe (Flat Noodles Miso Hot Pot) post.
- 3 oz (80g) yee meen (pancit canton)
- 2 oz (55g) minced pork
- 5 shrimps, peeled and deveined
- 1 leaf Napa cabbage
- 1 large egg
- 1 tbsp canola oil
- 1 clove garlic, minced
- 2 cups (480ml) stock or water
- Salt and pepper
- A few drops sesame oil
Heat oil in a small clay pot. Sauté garlic until fragrant. Add minced pork and let it brown for 2 minutes. Pour in stock or water. When it comes to a boil, season with salt and pepper and allow it simmer for another 5 minutes on medium heat. Add yee meen, shrimps, and Napa cabbage.
Finally crack in the egg. Place the lid on and continue to cook for 3 minutes.
Turn off heat and remove pot. Add a few drops of sesame oil and serve immediately.
Do not overcook the egg. It is usually left a little soft and runny like Onsen Tamago.
My meal was complete with a cup of oolong tea. I was one happy camper!
Enjoy…..and have a wonderful day! 8)