There is something about claypot stewed noodles that is just so grounded, aromatic and inviting. The name itself evokes an impression of highly skilled, effortful cooking over hot coals until the smoky and salty aroma of sauce, ingredients and noodles permeate the entire place. Fortunately, modern technology has made this a much easier feat, and this recipe is tailored in such a way that almost anyone can make and enjoy this wonderful dish.
For those who do not have a claypot, fret not. A normal pot works just as well. The ingredients to this Claypot Seafood Noodles are so versatile, do not limit yourself to just these few.
How about using a variety of mixed seafood and shellfish? Or thick vermicelli instead that you will most certainly enjoy slurping up? A glug of rice wine, brandy or cognac will most definitely bring the dish up a notch. And for our more sinful friends, use some pork belly instead of chicken for an even more greasy and lip smacking mouthfeel. Spice lovers, don’t forget to have some cut chilli at the side. It pairs beautifully with the noodles. And for those who are on diet, you may want to run an extra kilometer or so before rewarding yourself with a plate of this goodness.
2 bunches of Hong Kong Dried Noodles (Poh Chai Mee) – you could substitute with other types of egg noodles
4 – 6 pieces prawns
30 g sliced chicken meat
Handful of bok choy
2 pieces dried mushroom – soaked in water for 30 mins
4 slices ginger
2 cloves garlic – minced
½ stick carrot – sliced lengthwise
2 cups (500 ml) chicken stock
½ tsp salt
½ tsp sugar
3 tbsp soy sauce
2 tsp dark soy sauce
1 tsp maggi seasoning sauce
Few dashes of white pepper
2 tbsp cornstarch + 4 tbsp water (stir together)
Heat 2 tbsp oil in a clay pot and add in prawns. Cook for 2 mins until they turn red. Remove and set aside.
Saute the sliced chicken until opaque and add in ginger and garlic.
Cook until fragrant and add in the sliced mushroom and carrot.
Add in all the seasoning and stock. Bring to boil, cover and simmer for 3 – 5 mins. Give it a taste and adjust with more stock or seasoning if necessary.
Remove cover and add in noodles and bok choy.
Cook for another minute and stir in the cornstarch solution.
Crack in an egg, lay the prawns on top of the noodles and cover for another min.
Turn off heat and serve.
*The clay pot I’m using is for 1 person serving.