Hot Pot Noodles (Huoguo Fen)
A spicy Sichuan street snack featuring sweet potato starch noodles soaked in rich hot pot broth, chewy and flavorful with crunchy toppings.
Ingredients
14 items- Dried sweet potato vermicelli (Huoguo Fen) 200g
- Hot pot base seasoning 50g
- Scallions 2 stalks
- Garlic 3 cloves
- Ginger 1 small piece
- Cilantro Some
- Roasted crushed peanuts 2 tbsp
- Pickled mustard (Zha cai) 2 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sichuan pepper powder 1 tsp
- Chili oil 1 tbsp
- Broth or water 800ml
- Salt To taste
Nutrition
Steps （6 steps）
Place dry vermicelli in a bowl, cover with warm water and soak for 30 min until soft. Drain and set aside.
Heat a wok over medium heat with a little oil, sauté ginger slices and minced garlic until fragrant. Add hot pot base and stir over low heat for 2 min until melted and red oil releases.
Pour in broth or water, bring to a boil over high heat, then reduce to medium and simmer for 5 min to infuse flavors.
Add the soaked vermicelli, increase to high heat and cook for 2-3 min until translucent and chewy, easily snapped with chopsticks.
In a serving bowl, combine soy sauce, vinegar, Sichuan pepper powder, chili oil, salt, minced pickled mustard, crushed peanuts and most scallions. Ladle in a bit of hot broth to mix.
Transfer the cooked noodles and some broth into the bowl. Top with remaining scallions and cilantro. Stir well before eating.
Tips
Feel free to add blanched bean sprouts, leafy greens or minced pork for extra richness. Do not overcook the noodles to keep them chewy. Adjust seasoning to your preferred level of heat and numbness.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.