Name: Surf and Turf Noodle Hot Pot with Herb Puree
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 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; 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

Directions

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.