Clay Pot Rice Noodles
冬天怎么少得了砂锅米线，做法简单！！ · pan chinese cuisine
The author notes it had been a long time since eating clay pot rice noodles out, and that making them at home tastes just as good — you can load up on as many meatballs and vegetables as you like, and it's clean and satisfying on a cold day.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
2.0 serving
hot pot meatballs (assorted fish and meat balls)火锅丸子
as needed
mala hot pot soup base麻辣火锅底料
1.0 piece
as needed
as needed
Bok choy青菜
2.0 stalk
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Chili-oil infusion ↗
Pour hot oil over ground chilies and spices to extract color and heat.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Heat oil in the pot and sauté minced garlic, chopped scallion, and small hot chilies until fragrant. Add half a block of hot pot base and melt it over low heat, stirring until red oil is released.
✅ Done when: The aromatics are fragrant and the hot pot base has fully melted into a bubbling red oil.
Pour in a suitable amount of water and season with 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 1 tablespoon oyster sauce, and a pinch of ground pepper. Bring to a boil, then add the hot pot meatballs and cook until they float.
✅ Done when: The broth is boiling and the meatballs have floated to the surface.
Add the tofu skin, enoki mushrooms, bean sprouts, and rice noodles, and continue cooking for about 2 minutes. Finally, add the leafy greens and let them bubble briefly, then serve.
✅ Done when: The noodles are tender and the greens have just wilted into the hot broth after a couple of minutes of simmering.