Pickled Hot Pot Spicy Noodles
By KevinTurner
This noodle was made purely based on LG's appetite, drawing on the practices of gourmets and friends, and adding a lot of ingredients. Very delicious, red, spicy, numbing, hot, wow! Drooling water... It's really delicious. I made a big pot. When I only took a few bites, LG said, Make more, it won't be enough. As a result, I made half a pot again. LG has never eaten so many noodles, so happy!
Recipe Recommendations
- noodles appropriate amount
- pork belly appropriate amount
- kimchi appropriate amount
- tofu appropriate amount
- kelp silk appropriate amount
- mushrooms appropriate amount
- Flammulina velutipes appropriate amount
- spinach appropriate amount
- Korean soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Pickled Hot Pot Spicy Noodles
1
Prepare ingredients: Slice pork belly; wash shredded seaweed; wash mushroom, bean sprouts, spinach, and mushrooms; cut kimchi into slices; cut tofu into thick slices for later use.
2
Put noodles into boiling water pot, cook until 6 minutes cooked, remove too cool, set aside.
3
Heat the pan with oil, add the pork belly when it is 50% hot, and stir-fry until golden and oily.
4
Add the kimchi and stir-fry for 3 minutes.
5
Pour in the clear rice soup or rice washing water.
6
Add shredded seaweed, mushrooms, tofu, and mushroom and cook for 15 minutes.
7
Add the soy sauce, chili sauce and beef powder and cook slightly.
8
Add in the noodles and cook for 2 minutes.
9
Finally, add bean sprouts and spinach, add in soy sauce, and bring to a boil.
10
Fill the bowl! Drop half a teaspoon of sesame oil, wow! How fragrant! I, LG, bought a lot of ingredients again this morning and asked me to make them again tonight.