This is a noodle recipe I knocked up using a claypot to stew the soup base in. The soup is a rich, thick broth with plenty of vegetables and meat. You don’t have to use a claypot to cook this, however, the subtle flavours which earthenware cooking lends to the food cooked in it are not found in metal pots and pans. Nevertheless, it should still taste good and it makes a great warming dinner on a wet, cold evening!
½ onion, sliced
2 minced garlic cloves
¼ Chinese cabbage, chopped into big chunks
1 carrot, sliced
5 young corn, cut into chunks
300 g boneless chicken meat, cubed
2 ½ cups of chicken stock (1 stock cube diluted in boiling water)
Corn starch (1 teaspoon corn flour mixed into 1 tablespoon water)
1 spring onion, cut into small chunks
2 servings of dried egg noodles (approximately 50 g/serving). I used thick, flat ones, but you can use any noodle shapes desired.
1 tablespoon thick, dark soy sauce
1 teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon soy sauce
Sliced green chillies or pickled chillies
Sauté the onion and garlic in two desert spoons of oil in a heated claypot. Add the chicken to the frying ingredients, followed by the vegetables after five minutes. Pour the chicken stock and sauces in shortly afterwards, place the lid on and allow it to simmer on low heat for about ten minutes. Season the soup with white pepper, and additional salt if needed.
Place the bundles of dried noodles at the bottom of the pot, piling the vegetables and meat on top of the noodles. Allow it to cook with the lid on (for as long as instructed on it's packaging- the noodles I cooked required three minutes). When the noodles are cooked add spring onions to the soup. Pour the corn starch in and stir quickly to thicken the remaining soup. Break an egg over the top, put the lid back on and turn the heat off. The egg will be semi-cooked in the residual heat of the soup while you are preparing the condiments.
Stir the egg into the soup and serve up with condiments. This recipe serves two.