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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cover the vermicelli noodles with warm water and prepare everything else.
Boil the fish balls and beef until cooked, then drain and set aside.
Peel and chop the potato into 0.5cm matchsticks.
Clean the pan, add oil on medium high heat and fry the minced garlic, potatoes and beef until fragrant.
Add the mala hotpot paste and toban sauce and fry for a few minutes.
Throw in the enoki mushrooms, vermicelli noodles and some water to loosen everything up.
Add the tofu puffs, fish balls, white cabbage, light soy sauce and Sichuan peppercorn oil, then toss until everything is well coated.
Finish with spring onions, coriander if you like, and a pinch of white pepper.
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All the hotpot vibes, none of the long setup - perfect for a quick lunch or dinner.
You can use any hotpot ingredients: bean curd roll, wood ear mushrooms, pak choi, spam, konjac knots or any type of fish balls.
Can I use different types of noodles?
Yes, you can substitute vermicelli noodles with other types of noodles if preferred.
What other vegetables can I add?
You can add vegetables like pak choi, wood ear mushrooms, or any other hotpot-friendly vegetables.
Is there a vegetarian version?
Yes, you can omit the beef and fish balls and add more tofu puffs or other vegetarian hotpot ingredients.
How can I adjust the spice level?
Adjust the amount of mala soup base and toban sauce to control the spice level.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the ingredients in advance and cook them when ready to serve.
