How to Make Authentic Japanese Chili Sauce Noodles Hot Pot

As I sit here on this cold winter day, I can’t help but crave something warm, comforting, and full of flavor to chase away the chill. My mind wanders to a dish I discovered years ago while backpacking through Japan – a spicy, savory hot pot filled with udon noodles, vegetables, and a special homemade chili sauce.

Even now, I can practically taste the spices dancing on my tongue and feel the steam rising up to warm my cheeks. The contrast of the thick, chewy noodles and crisp vegetables still makes my mouth water. I’ve tried to recreate the magic of that dish so many times over the years, but I’ve never quite captured the essence of what made it so special.

Today, I’m filled with determination to finally crack the code on this nostalgic Japanese street food that still makes my heart race. As I gather my ingredients and begin slicing and dicing, memories of that backpacking adventure flood my mind. I recall the sights, sounds, and smells of that tiny street food stall, and the friendly chef who first introduced me to this dish. I can almost hear the sizzle of the wok and the chatter of happy patrons around me.

In my small kitchen, I carefully blend together my homemade chili sauce – a combination of chili garlic paste, soy sauce, oyster sauce, sesame oil, and other Asian flavors. As the aroma reaches my nose, I’m transported back to that street in rural Japan. This time, I’m determined to get it just right so I can share a little piece of my treasured travel memory with my friends and family. I can already envision their delighted smiles and flushed cheeks as they slurp these spicy, garlicky noodles.

Stay tuned for the full recipe for my nostalgic Japanese Chili Sauce Noodles Hot Pot coming soon! This cozy, craveable noodle dish is sure to warm you up on even the coldest day.

Chili Sauce Noodles Hot Pot
Simmering pot of chili sauce noodles, where flavors come alive.

Chili Sauce Noodles Hot Pot Recipe

How To Make Authentic Japanese Chili Sauce Noodles Hot Pot 1

Japanese Chili Sauce Noodles Hot Pot

Prepare dashi by soaking kombu, boiling with bonito flakes, and straining. In a hot pot, rub miso paste, arrange salmon, mushrooms, leeks, and radishes. Pour dashi, bake for 15 mins. Add spinach, let it wilt. Serve by ladling soup into bowls and topping with salmon roe. Enjoy!
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Course: Main dishes
Cuisine: Japanese
Keyword: chili sauce, hot pot, Noodles
CookingStyle: Boiling
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 10 people
Calories: 360kcal
Author: Nazia Cooks
Cost: $100
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For the broth

For the chili sauce:

  • 3 tablespoons lime juice, fresh
  • 1/2 cup chili sauce

For cooking in hot pot:

  • 1 lb. thinly sliced flank steak

For garnishing:

  • Cooked Lo Mein noodles
  • Sliced mushrooms
  • Chopped baby Bok choy
  • Beansprouts
  • Sliced bell pepper, red
  • Chinese noodles, crunchy


  • To prepare broth, heat the oil in pot on med-high. Add the onion. Stir and cook till it is tender, which usually takes 2-5 minutes.
  • Add while stirring the stock, ginger, garlic powder, brown sugar, soy sauce and curry paste. Bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes or so. Add lime juice and stir.
  • Mix chili sauce ingredients in a small sized bowl. Cover. Refrigerate till serving.
  • Place the sliced meat on large plate. Put bowls of garnishes on table.
  • Pour the broth into hot pot on center of table. Allow your guests to cook their steak in the broth for a few minutes, till it’s done to their liking.
  • Your guests can customize their individual bowls. Place Lo Mein noodles in, and ladle the steak and broth over them. Have them add chili sauce, if they like it, and choose their favorite garnishes.



Adjust the chili sauce according to your preference. 
While Udon is a classic choice for this hot pot, don't hesitate to experiment with Ramen or Soba.
Using fresh ingredients will elevate your Chili Sauce Noodles Hot Pot to new culinary heights.
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Calories: 360kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 385mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Preparing Chili Sauce Noodles Hot Pot Using a Pressure Cooker

Prepare a delicious and diverse hot pot meal in a pressure cooker by starting with sautéing. Activate the sauté mode, add oil, and introduce seasoned proteins. Gradually incorporate different vegetables, then pour in chili sauce and broth. Add noodles and seal the pressure cooker for approximately 5 minutes. After releasing the pressure, open the lid to enjoy a flavorful hot pot adorned with spring onions and sesame seeds. This is a warm, tasty, and memorable pressure cooker meal.

Cooking Tips for Chili Sauce Noodles Hot Pot

Chili Sauce Noodles Hot Pot
A tantalizing close-up: noodles draped in that fiery, savory broth.

With a hopeful heart, I carefully select the freshest udon noodles, colorful vegetables like carrots, broccoli and baby corn, and lean protein like chicken or shrimp. I am filled with cheerful anticipation as I gather the aromatic ingredients for my special homemade chili garlic sauce.

I gently sauté the vegetables and proteins, taking care not to overcook them. I want them to be crisp-tender with a wonderful crunch. As I add the simmering broth and noodles, a feeling of comfort washes over me.

While the hot pot bubbles away, I lovingly ladle the chili garlic sauce over top, sending a rush of savory spice through the air. My mouth waters as I add fresh garnishes like green onion, cilantro and sesame seeds. I beam with pride looking at my masterpiece.

Finally, I eagerly dig into this tasty trip down memory lane, feeling warmth spread through me with each steaming bite. My heart swells as I think of sharing this cozy, craveable noodle dish with loved ones on a cold winter day. I hope it brings them the same feelings of nostalgia and comfort that it brings me.

Serving Suggestions for the Ultimate Hot Pot Experience

 Chili Sauce Noodles Hot Pot.
The journey of our chili sauce noodles hot pot.

This comforting noodle hot pot is perfect for sharing with friends and family on a chilly day. I recommend having it ready at the table so everyone can dig in together while it’s piping hot.

Provide small bowls for individuals along with chopsticks and Asian soup spoons so diners can easily slurp up the noodles and broth. Offer additional chili garlic sauce, soy sauce, and condiments like chili oil or toasted sesame seeds for customizing.

Set out a platter of fresh garnishes like green onions, cilantro, lime wedges, and bean sprouts so guests can top their own bowls. For extra nutrition, provide a side salad of leafy greens, shredded carrots, edamame and a light dressing.

I also suggest serving alongside potstickers, egg rolls or shrimp shumai dumplings to round out the meal. And be sure to have steaming pots of jasmine rice or crispy wonton chips for soaking up every last savory drop of the spicy broth in this Asian-inspired one-pot wonder.

FAQs About Chili Sauce Noodles Hot Pot

Chili Sauce Noodles Hot Pot
A steaming bowl of chili sauce noodles hot pot, ready for the first bite.
  • What noodles are good with hotpot? Thick, fresh udon or ramen noodles are excellent choices for hotpot. However, dried noodles such as egg noodles or spaghetti can also work well.
  • What are Dan Dan noodles made of? Dan Dan noodles typically consist of wheat noodles topped with a spicy, savory sauce made from ingredients like sesame paste, soy sauce, and Sichuan pepper. It may include minced pork or other proteins.
  • What are oil spill noodles? Oil spill noodles, also known as “You Po Mian,” are a popular Chinese dish. They involve mixing noodles with a flavorful sauce made from soy sauce, vinegar, chili oil, and various spices, creating a visually striking and delicious dish.
  • Can I prepare the hot pot a day in advance? Certainly! In fact, preparing the broth a day before allows the flavors to meld, resulting in a richer taste. Just remember to add the noodles when reheating to avoid them getting mushy.
  • What type of noodles work best? Thick, fresh udon or ramen noodles are my top choices. However, dried noodles like egg noodles or even spaghetti can work in a pinch.
  • How can I make a vegetarian version? Easy! Substitute the meat-based broth with a vegetable broth, and opt for tofu or tempeh as your protein source.
  • Is there an alternative to chili sauce? For those who prefer less heat, a tomato-based sauce or even a miso paste can be used. Adjust seasonings accordingly.
  • Storing leftovers: How and for how long? Store any leftovers in an airtight container and refrigerate. Consume within 2-3 days for the best quality. If the dish has noodles, they might absorb more broth and become softer, but it’ll still be delicious when reheated.
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In conclusion, recreating this Japanese Chili Sauce Noodles Hot Pot has been a delicious walk down memory lane, transporting me back to that little street food stall in rural Japan so many years ago. While my recipe still needs some refinement, I’m thrilled to finally share a small piece of my treasured backpacking adventure through the magic of food.

I hope you’ll gather some special people in your life to enjoy this cozy, craveable noodle dish that warms you from the inside out. Be sure to visit Food and Meal for even more worldly, nostalgia-inducing recipes to make new memories over. Just one steaming, garlicky, spicy-sweet slurp of this hot pot, and you too may be filled with comfort and a sense of wabi-sabi – finding beauty and serenity in simplicity.

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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