This steamy Chinese Hot Pot Recipe is loaded with veggies, chicken, and gluten free bean thread noodles. It’s a warm comforting meal that is healthy as well!
Actually, every country I can think of has a signature noodle soup! China alone, has hundreds of variations based on regional culture and resources.
In China soups are thought to hold healing properties and noodles are a sign of longevity. A noodle soup is therefore taken very seriously, as are most dishes.
Chinese culture holds a large amount of respect for the foods they eat; a lost tradition American culture is slowly beginning to regain.
Regional cuisines are highly respected and noted for their culinary and health-related attributes. Children are taught early on, how to prepare traditional dishes, some that have been around for thousands of years.
In high school, I spent the summer in China studying Chinese history, the Mandarin language, and the Uighur language spoken widely in the North Western Chinese province of Xinjiang.
We spent a great deal of our free time with Chinese college students who were eager to befriend “the foreigners” and brush up on their English.
These friends introduced me to a classic chinese hot pot recipe, a method of making soup in which you gently cook raw vegetables in your serving bowl by pouring hot broth over the top, and allowing them to steep.
Chinese Hot Pots are a fun interactive meal that allow each individual to personalize their bowl with favorite ingredients and spice.
Plus, bean thread noodles are made solely out of mung bean sprouts, therefore making this a gluten free and grain free dish. It fits easily into a low carb diet.
To make this Chinese Hot Pot Recipe: Bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil in a large pot.
Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
Allow each person to fill their bowls with fresh vegetables and a bit of chile garlic sauce. Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
The Chinese Hot Pots are ready when the veggies are softened to you liking.
My kids love this dish, and ask for Chinese Hot Pots on a regular basis!
Chinese Hot Pot Recipe
- 6 cups chicken stock
- 6 cups water
- 1/2 cup rice vinegar
- 1/3 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 3-5 slices of fresh ginger
- 3-5 garlic cloves cracked
- 1 pound boneless chicken thighs thinly sliced
- 5 ounces bean thread noodles or rice noodles
- 1 large bunch of green onions
- 1 1/2 cup mung bean sprouts
- 8 ounces mushrooms any variety
- 4 baby bok choy
- Chile-garlic sauce
- In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
- Meanwhile chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
- Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!