Hot Pot Biang Biang Noodle Soup

Why you’ll love this recipe

• Bold Umami: The hot pot base adds a complex, spicy, and savory depth that standard broths can’t match.
• Warming & Hearty: The combination of chewy hand-pulled noodles and thin beef slices makes this the ultimate winter comfort food.
• One-Wok Wonder: Cooking the noodles directly in the spiced broth allows them to soak up the flavor of the hot pot base.

Key Ingredients

• Hot Pot Base: A concentrated block of spices and tallow that provides an instant, “professional” Sichuan flavor profile.
• Thinly Sliced Beef: Cooks in seconds and absorbs the spicy broth beautifully.
• Red Onion: Sautéing this first builds a sweet, aromatic foundation for the spicy base.

✅Quick Tips: Sauté the hot pot base in oil with onions before adding water to “wake up” the dried spices and aromatics for a more vibrant broth.

Key Steps

• # 1: Prepare and rest your Biang Biang dough for stretching.

• # 2: Stretch the noodles and cook them directly in the boiling soup along with the beef.

# 3: Mix well and enjoy

Hot Pot Biang Biang Noodle Soup

Cozy and comforting, these chewy noodles are served in a rich broth with layers of spice, umami, and heritage flavor.

Author: Aila Lin Cooking Method: Beef Courses: Main Dishes, Noodles

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Prep Time 80 mins Cook Time 35 mins Total Time 1 hr 55 mins Servings: 2

Ingredients:

Scale

1/2x 1x 2x 3x

• 300g all purpose flour
• 100g lukeworm water
• 5g salt
• 30g olive oil

For the hot pot base noodle soup:

• 16oz beef thinly sliced
• a handful red onion

• 1 block hot pot base

Instructions

1. Mix the flour, salt and water, knead until not sticky to hands. Cut into slices about 70-80g each. Roll into cylinder shape and brush olive oil. Let it sit for at least 20mins. Knead until super smooth, and let it sit for an hour. Can also sit overnight in the fridge at the 2nd rest.
2. When noodle has been waited for the second time, roll into a thinner sheet, and then pick up both end, slam on the counter as hard as you can. For a thinner piece of noodle, you can stretch through the middle.
3. For hot pot base. On a wok or nonsticky pan, add in olive oil and sautee the onion until the fragrant. Add in the hot pot base, and water, cook until boil. Place the noodle in boiling hot pot for and cook for 5mins.
4. Garnish with scallion which is optional..

Keywords: Noodles, Soup, Hot pot, Spicy broth, Chinese