Braised Claypot Ee Mee (Claypot Noodles)
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  • What I used
  • 2 blocks Ee Mee
  • 4 dried mushrooms, stems removed, cleaned and soaked in 500ml warm water til softened. Reserve soaking liquid.
  • 2 eggs
  • 1 teaspoon minced garlic
  • 1 teaspoon oil
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Chinese cooking wine (hua diao jiu)
  • 2 tablespoons light soy sauce
  • 1. Heat up the oil in a deep saucepan and fry the garlic over medium heat. Add the mushrooms whole (or you can slice if you prefer) and fry for 3 minutes.
  • 2. Add the gravy mix. In the meantime, shape the minced meat into meat balls and drop them one by one into the pan.
  • 3. Bring the gravy to boil, then lower the heat and simmer for 20 minutes til mushrooms are soft and the gravy is infused with the goodness of the mushrooms and meat balls. Add the cornstarch solution.
  • 4. Heat up your claypot. Place the noodles in the heated claypot and arrange the vegetables, mushrooms, carrots and meat balls on top.
  • 5. Carefully ladle the gravy over and crack the eggs on top. Cover immediately and simmer til eggs are cooked.



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