Spicy Hot Pot with Noodles

February 2010
Spicy Hot Pot with Noodles

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New Year's has a second coming: the Chinese New Year on February 14 (it's based on the lunar calendar). Celebrate by settling in with a few friends, a pile of chopsticks and a big boll of these light but crazy-spicy shrimp-and-beef noodles. The food, and the festivities, will leave you and your guests feeling warm all over.

Makes: 6 servings

Prep: 15 mins

Cook: 35 mins

  • 3 tablespoons vegetable oil
  • 1 2-inch piece ginger, peeled and sliced into thin rounds
  • 4 ounces shiitake mushrooms, stemmed and thickly sliced
  • 2 tablespoons Asian chili paste or chili-garlic paste
  • 2 tablespoons dark brown sugar
  • 1 32 ounce container  (4 cups) chicken or beef broth
  • 3 tablespoons soy sauce
  • 1/2 small head napa cabbage, cut into 2-inch pieces, stem pieces and top leaves separated
  • 8 ounces fresh egg fettuccine or linguine pasta
  • 2 tablespoons toasted sesame oil
  • 3/4 pound boneless beef rib eye, thinly sliced against the grain
  • 3/4 pound large shrimp, peeled and deveined
  • 1/4 cup chopped cilantro
  1. In a heavy, medium saucepan, heat the vegetable oil over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, until soft, 2 to 3 minutes. Add the chili paste and brown sugar and cook, stirring often, for 30 seconds. Add 1 cup water, the chicken broth and soy sauce. Stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 minutes.
  2. Meanwhile, in a pot of boiling, salted water, cook the pasta according to package directions. Drain and rinse under cold water, then toss with 1 tablespoon sesame oil.
  3. Stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. Add the cilantro and remaining 1 tablespoon sesame oil. Divide the noodles among 4 to 6 bowls and add the hot broth with the vegetables, meat and shrimp.
Tip Sound Effects
  • Do as the Chinese do: Pick up the noodles with chopstick tips and don't twirl--slurp! In China, slurping is a compliment. Plus, it introduces cool air into your mouth to counteract the heat and spiciness.