Hot Pot Noodles

Hot Pot Noodles

I’d love to share this flavorful and delicious asian hot-pot inspired recipe with you.
If you’ve never ordered a hot-pot from your favorite asian restaurant, do so. There are usually a variety of noodles/toppings to choose from with a savory broth in a giant bowl. It is such a treat, no matter what time of year it is. Hot pots can be as simple or complex as you’d like them to be, depending on where you go.

This recipe is quick, and easy to customize for your at home hot pot. Add fish, braised beef, root veggies, or extra herbs. this one calls for chow mein or soba noodles, which you can usually find in the asian section of a grocery store. Traditional ramen is fine too (leave that sauce packet though)! You will need vegetable stock as the for the broth, which can be bought or made ahead. (coming soon: savory vegetable broth recipe)

Hot Pot Noodles

Keyword: dinner, entrees, hot, lunch, vegetarian


  • 1 lb soba, chow mein or ramen cooked according to manufacture's directions
  • broth
  • 6 cups vegetable stock
  • 1/4 cup soy sauce
  • 1 t fish sauce (optional)
  • 2 t fresh ginger minced
  • 2 cloves garlic minced
  • 1 t red chili flakes
  • 1 tsp oil
  • 1 soft boiled
  • 1 cup broccoli florets
  • 1 cup carrots julienne
  • 1/2 cup mushrooms sliced
  • 1/4 cup cilantro roughly chopped
  • 1/4 cup scallions thinly sliced
  • 1 cup sweet peas or snow peas
  • 1/4 cup almonds or peanuts chopped
  • lemon or lime wedges for garnish


  • In a medium pot, add oil and bring to low heat. Add ginger and garlic and stir until fragrant. Add remaining broth ingredients. bring to a low simmer for 15 minutes.
  • meanwhile, in bring a medium pot of salted water to a boil. Individually blanch carrots, broccoli and peas until slightly tender. Run vegetables under cold water to prevent overcooking. Set aside.
  • divide noodles into four large soup bowls. Arrange broccoli, carrots, mushrooms, peas, scallions and cilantro atop noodles.
  • While broth is still very hot, pour over noodles and vegetables until just covered. Garnish with nuts and juice from lemon/lime wedges.



    Add or substitute veggies/toppings as you'd like. Extra ginger, sriracha, radish, onions, cashews, kelp, or bok choy. The combinations are up to you!

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