Spicy Hot Pot With Noodles

• 3 tablespoons vegetable oil
• One 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
• One 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. 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. 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. 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.

vegetable oil, ginger, shiitake mushrooms, asian chili paste, brown sugar, chicken, soy sauce, cabbage, egg, sesame oil, beef, shrimp, cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-hot-pot-with-noodles-50075996 (may not work)