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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!