Pot Noodle Chinese Chow Mein Multipack Vegetarian quick to make noodles 12 x 90 g

Product Information

I like a sesame paste-based sauce, while my sister and dad prefer Sha Cha (Chinese BBQ sauce) to be the primary flavor. My mom’s dipping sauce is more soy sauce-based. The company behind Pot Noodle is working to avoid cross-contamination and is aiming to add the vegan flash onto more Pot Noodle flavours.

We have hot pot restaurants here in the U.S. as well, but we find them to be relatively pricey, and the quality varies widely. That’s why we prefer to make our hot pot at home. Equipment Needed to Have Hot Pot at HomeThe Pot Noodle brand is owned by Unilever, a company that sourced 99.6% of its palm oil sustainably in 2019 [ source]. Unilever is a member of the Roundtable on Sustainable Palm Oil (RSPO) and is working to drive change within the palm oil industry. The broth for this savory Chinese stew can be made a few days in advance, and will certainly develop an even richer flavor as it sits in a sealed container in the fridge. To make your dipping sauce, start out with what you’d like your base to be (sesame sauce, peanut butter, soy sauce, Sha Cha) and add additional flavorings from there, tasting as you go.

Other meat & seafood items include pre-cooked beef balls, pork balls, fish balls, squid balls, and mixed seafood balls. These are pre-cooked, and just need to be heated through in the hot pot. Many offer specialized regional hot pot experiences. There are restaurants specializing in Yunnan hot pot, Sichuan hot pot, Mongolian lamb hot pot, and even Japanese shabu-shabu. These soup bases can also be used to make other dishes. For instance, hot pot soup base is a key ingredient in our Ma La Xiang Guo (Spicy Numbing Stir-fry Pot) recipe. So don’t get too hung up on the exact noodle type! Concentrate on the sauce. The sauce, the sauce!! – Nagi x Crispy Chow Mein–fried until crisp then served with a saucy stir fry on top – this is the traditional Chinese/Hong Kong way of serving Chow Mein noodles.Hot pot can be a deeply personalized meal! Each individual can mix their own dipping sauce, and choose exactly what they want to eat. This dish gets most of its intense flavor from 2 cloves of raw garlic. Now that may seem really strong. And it is. But in Northern China, raw garlic is used extremely often, and we grew to love it. The hot oil poured over the top mellows it out a bit, but you still get that spicy hum throughout the dish. If you’re not in love with garlic like I am, you can reduce the amount you put in. But I will go out on a limb here and say these Itsu noodles are homegrown here in the U.K. Firstly, because Itsu doesn’t seem to exist in the instant ramen scene in Japan. But the potentially fictitious Yoshihiro is also said to be from “Nagano Valley” near Tokyo. I have been to Nagano before, the prefecture, the city, the snow monkeys, and Google maps don’t even know where Nagano Valley is. Anyway, they seem to be selling a more upmarket ‘Japanese’ pot noodle experience. “Eat with pride” “Eat beautiful” “Solution for foodies” which seems to be an alternative to slobbing away on a Bombay Badboy. 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. I want to say that Chow Mein is my favourite noodle-child but I’m worried that I’ve said that in another recipe (or two… or three…😂).

Seafood items are also popular—whole shrimp, thinly sliced fish fillets, shrimp balls, squid, and scallops.

Recipe Instructions

Totally fine to cook Chow Mein in a skillet instead of a wok. Just be sure to use a big one – so your noodles don’t go flying as you enthusiastically toss!