Vegan Mala Xiang Guo 麻辣香锅 | Spicy Pot

Rehydrate your dried goods like tofu sticks and dried chillies.

Parboil all the ingredients under "Boil Me". Lotus roots will take about 15 minutes to cook until still crispy. For green leafy vegetables just blanch for 20 seconds.

Pan-fry all the ingredients under "Fry Me", making sure both sides are nice and golden.

Meanwhile, mix the "Flavouring" ingredients together.

When all your ingredients are prepared, it is ready to cook the sauce and the noodles.

Start cooking your instant noodles now!

Heat 2 tbsp of oil over medium heat and fry the Sichuan peppercorns, dried chilli, and ginger until they darken.

Turn the heat down to low. Add the fermented chilli bean paste and fry until the oil turns red.

Add the garlic and spring onions.

Add the coriander stems only and fry until you can smell their fragrance.

Add the ingredients and the flavouring sauce. Turn the heat up to medium-high and toss to mix well.

Your instant noodles should be done! Make sure you stop cooking while they are still springy. Drain and rinse in cool water to stop it cooking.

Toss the noodles in the mala pan.

Make sure everything is coated in the sauce, then top with Sichuan pepper oil, coriander leaves, sesame seeds, and roast peanuts.