Spicy Mala Dry Pot with Beef & Noodles

Rice Zhang 0 Comments
Total Time: 20 mins Difficulty: Intermediate
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A bold and flavorful Sichuan-inspired mala dry pot with vermicelli noodles, tender beef rolls, and a rich, spicy sauce.
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If you love bold and spicy food, Spicy Mala Dry Pot is a must-try! This dish comes from Sichuan cuisine and has the perfect mix of heat, numbing spice, and umami. The sauce, made with gochugaru, cumin, and Sichuan pepper powder, is rich and full of flavor.

We stir-fry the spices with ginger, fresh vegetables, and thinly sliced beef rolls. This makes every bite tasty and fragrant. The vermicelli noodles soak up all the sauce, making the dish even better.

Unlike hot pot, this dry pot keeps the flavor strong without extra broth. Plus, it’s easy to customize! Add mushrooms, swap proteins, or toss in extra veggies.

This dish is quick, simple, and packed with flavor. It’s perfect for a cozy meal at home!

Spicy Mala Dry Pot with Beef & Noodles

This Spicy Mala Dry Pot is the ultimate one-pan meal for anyone craving bold flavors. The combination of Sichuan peppercorns, five-spice powder, and gochugaru creates an aromatic base that’s both fiery and fragrant. Stir-fried with ginger, tomatoes, and bok choy, the sauce thickens beautifully, coating every ingredient with rich, numbing spice.

Thinly sliced beef rolls cook quickly, soaking up all the savory flavors. Meanwhile, vermicelli noodles absorb the spicy broth, making each bite incredibly satisfying. Want to mix it up? Add mushrooms, wood ear fungus, or extra veggies for variety.

Topped with chili crisp and sesame oil, this dish is irresistibly aromatic. Whether you’re cooking for yourself or sharing with friends, this Spicy Mala Dry Pot is a must-try for anyone who loves Sichuan cuisine. Best of all? It’s ready in under 30 minutes!

Author: Rice Zhang Cooking Method: Cuisine:
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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Intermediate Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Heat oil in a pan over medium heat.
    Avocado oil has a high smoking point to minimize cooking fumes.

  2. Add gochugaru, cumin, Sichuan pepper powder, five-spice powder, and chicken bouillon powder. Stir-fry until fragrant on low heat.

    This will form a paste like consistency. This is normal!
  3. Add ginger slices and cook until aromatic.
  4. Add chopped tomato, bok choy, fish cake, and chicken stock.
  5. Simmer until the tomatoes break down.
  6. Stir in shiitake mushrooms and wood ear fungus and cook for 5 minutes while continuously stirring.

  7. Soak vermicelli noodles in hot water for 6 min (or until translucent) and add directly in the pan.

  8. Add beef rolls and cook until tender.
  9. Drizzle with chili crisp and sesame oil.
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Frequently Asked Questions

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How spicy is this recipe?

Depends who you ask! You can customize the spice level by adding your chili oil gradually. You can always add more but it’s hard to take it out so add according to your own tastes!

Rice Zhang

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