This dish is so easy to prepare, does not need you to boil and boil a prawn stock or save up prawn heads, but it tastes so good, I have never failed to get good comments from every single person who has tasted it.

claypot noodles

The most valuable thing about this claypot prawn noodle is that it takes about 5 minutes to prepare. That’s probably how much time we take to make instant noodles, but tastes ten times better and probably a hundred times healthier. You can use instant noodles, or fresh noodles or frozen noodles and even home made noodles. I have tried it on every kind of alkaline or egg noodle or yellow noodle.

Claypot Prawn Noodle

Claypot Prawn Noodle


300g Hokkien noodles or ramen or instant noodles

2 cloves of garlic

1 tsp Chinese rice wine

1 Tbsp Oil

3-5 Medium Tiger Prawns (Shelled leaving heads and tail on)

Handful of green vegetables


1 Tbsp Soya Sauce

1 tsp Dark Soya Sauce

1 tsp Corn Flour

1/2 tsp Sugar

2 cups of water (or prawn head stock)

Garnishes (optional - add as many as you like, or none)

Deep fried shallots

Chilies in black sauce

Sliced Fish cake

Sliced boiled pork filet


  1. In a pot, add oil and garlic.
  2. When the garlic sizzles and has turned golden brown, quickly pour in the Chinese wine.
  3. Add the prawns and when the prawns have turned pink, add the noodles.
  4. Stir through and then add the sauce mixture.
  5. When the sauce boils and noodle is al dente, serve immediately with any green vegetables.