Claypot noodles, also known as Yee Mee (伊麵) or Poh Chai Noodles (煲仔麵) are a type of crispy noodles made from wheat flour and palm oil. While resembling spaghetti in shape and texture, they have a unique flavour and are commonly used in claypot cooking.
I love these noodles so much, I usually keep a packet on hand in my pantry. Like most noodles, they can be cooked in soup or stir-fried. Their inherent flavour also creates a fragrant broth from boiling the noodles alone. This comes in handy when I’m after a quick bowl of noodle soup, as additional stock isn’t required.
Here, I’ve cooked these noodles claypot style, sans claypot because I can’t use claypots on my electric burner. It’s a quick and easy recipe, but definitely not lacking in the flavour department, thanks to the umami properties of the shitake mushrooms.
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