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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the vermicelli in warm water until softened, about 10 minutes.
Slice the ginger, garlic, chillies, and spring onions. Cut the tomatoes into wedges and drain the pickled veg.
Heat a little oil in a pan and fry the ginger and garlic until fragrant.
Add the tomatoes and chillies and cook until the tomatoes start to soften.
Mix in the pickled veg and let everything fry together for a minute.
Add the softened vermicelli and toss to combine.
Pour in the water and season with the soy sauce and oyster sauce.
Add the hotpot beef and cook gently until the beef is just done.
Finish with spring onion greens, Sichuan peppercorn oil, and chilli oil on top.
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For a spicier kick, add more chillies or use a spicy variety.
Substitute chicken stock for water for a richer flavor.
Can I use a different type of noodle?
Yes, you can substitute with rice noodles or egg noodles if preferred.
What can I use instead of hotpot beef?
Thinly sliced chicken or pork can be used as an alternative.
How can I make this dish vegetarian?
Omit the beef and use vegetable stock instead of chicken powder.
Is there a substitute for oyster sauce?
You can use hoisin sauce or a mix of soy sauce and sugar as a substitute.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the ingredients ahead of time and cook just before serving.
