Spicy Mala Dry Pot with Beef & Noodles

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!

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Stove Top

Cuisine: Chinese

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

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!

Ingredients

1 tsp cumin
1 tsp Sichuan pepper powder
1/2 tsp five-spice powder
1/2 tsp chicken bouillon powder (optional)
2 tbsp oil
3 slices ginger
1 tomato, chopped
10 bok choy halves
1/2 cup chicken stock or water
1/2 lb thinly sliced beef rolls
1/2 cup sliced fish cake
1/2 cup shiitake mushrooms (optional)
1 cup wood ear fungus (optional)
4 oz vermicelli noodles
1 tsp sesame oil
1 tbsp chili crisp
3 Tbsp Gochugaru

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.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 697.28kcal

% Daily Value *
Total Fat 16.93g27%
Saturated Fat 1.86g10%
Cholesterol 15.72mg6%
Sodium 1877.59mg79%
Potassium 5832.02mg167%
Total Carbohydrate 110.68g37%
Dietary Fiber 26.45g106%
Sugars 33.22g
Protein 46.66g94%

Vitamin A 96161.14 IU
Vitamin C 957.63 mg
Calcium 2249.78 mg
Iron 27.57 mg
Vitamin D 1.03 mcg
Vitamin E 5.92 mg
Vitamin K 970.91 mcg
Thiamin 0.97 mg
Riboflavin 1.67 mg
Niacin 14.93 mg
Vitamin B6 4.45 mg
Folate 1422.27 mcg
Vitamin B12 0.47 mcg
Pantothenic Acid 2.78 mg
Phosphorus 974.38 mg
Magnesium 447.13 mg
Zinc 5.16 mg
Selenium 31.02 mcg
Copper 0.65 mg
Manganese 3.79 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.