Traditional sechuan hot pot involves a shared bowl of browth and super-spicy oil with a specific spice mixture from the region. The spice mixture includes numbing peppercorns, aromatics, and hot chilies. To adapt it to a quick evening meal, I use homemade broth with the addition of the spice paste from the store.
Ingredients
6 oz udon noodles
6 oz beef
1 tsp soy sauce
0.5 tsp starch
1 tbsp Chinese cooking wine
1 tbsp Sriracha
1 cup snow peas
1 cup green beans
3 cups strong broth
1 tbsp hotpot spice paste
Preparation
Slice the beef into 1 mm-thick slices. Marinade with soy sauce, cooking wine, and starch.
Heat a nonstick skillet on high heat with a little bit of oil. Add the beef and brown on each side. Stir in the Sriracha as you remove it from the heat. Set aside.
Boil the noodles per package instructions. Drain and rinse with cold water.
Heat the broth with the spice paste, add the snow peas and the green beans a few minutes before serving.
Add the noodles to the bottoms of bowls. Add the broth with the veggies. Arrange the beef on top. Serve hot!
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