Surf and Turf Noodle Hot Pot with Herb Puree

Save Recipe
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe


Grapeseed oil, for cooking

4 chorizo sausages, casings removed

1 pound ground chicken

2 tablespoons minced garlic

2 tablespoons minced ginger

1 tablespoon fermented black beans, rinsed, chopped

2 jalapenos, de-stemmed, chopped

2 yellow onions, sliced

1/4 cup fish sauce (recommended: 3-Crab)

1 cup white wine

2 quarts chicken stock, or more as needed

Salt and black pepper

1 pound U-15, large shrimp, peeled, de-veined, tail on

1 pound bay scallops

1/2 cup, dried scallops, soaked in hot water until soft

1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti)

2 heads broccoli, florets and stem peeled, julienned

2 red bell peppers, julienned

1 cup sliced scallions

4 limes, juiced

Herb Puree, recipe follows

Herb Puree:

1 bunch Thai basil, leaves removed

1 bunch cilantro, leaves removed

1 bunch mint, leaves removed

2 cloves garlic

1 lime, juiced

1 teaspoon sugar

3/4 cup grapeseed oil

Salt and black pepper


  1. In a large stockpot or wok on medium heat, coat lightly with oil and saute the chorizo, chicken, garlic, ginger, black beans and jalapenos. Constantly stir and break up the meat. Add the onions, season, and sweat. Deglaze with fish sauce and wine. Reduce by 25 percent and add stock. Bring to a simmer and check for seasoning. Season the shrimp and fresh scallops. Add all seafood, noodles, broccoli, and bell peppers. Bring back to a simmer. Add scallions and lime juice. Check again for flavor, garnish with puree, and serve.

Herb Puree:

  1. In a blender, add herbs, garlic, lime juice, sugar, and a little oil. On high, puree and add the remaining of the oil. Season with salt and pepper.

Cook’s Note

Beverage: Chilled Brouilly, Gamay grape