Ingredients Jump to Instructions ↓

  1. 3 oz 85g Dried bean thread noodles

  2. 12 oz 340g Spinach - coarse stems Discarded

  3. 2 lbs 908g / 32oz Boneless lamb (leg or loin) - cut thin strips

  4. 1 lb 454g / 16oz Medium raw prawns - shelled, deveined,

  5. 2 Spring onions - cut 1" lengths

  6. 2 Chicken broth

  7. 1 Ginger - lightly crushed

  8. 2 tablespoons 30ml Chinese rice wine or dry sherry Hot and Spicy Dipping Sauce

  9. 2 oz 56g Chicken broth

  10. 2 tablespoons 30ml Soy sauce

  11. 1 tablespoon 15ml Sesame oil

  12. 1 teaspoon 5ml Chopped coriander Spicy Hoisin Dipping Sauce

  13. 3 tablespoons 45ml Hoisin sauce

  14. 2 tablespoons 30ml Chicken broth

  15. 1 tablespoon 15ml Soy sauce

  16. 1 teaspoon 5ml Chili garlic sauce

  17. 1 teaspoon 5ml Sesame oil

  18. 1 teaspoon 5ml Worcestershire sauce Tangy Mustard Dipping Sauce

  19. 3 tablespoons 45ml Chicken broth

  20. 3 tablespoons 45ml Prepared Chinese mustard

  21. 2 tablespoons 30ml Sesame oil

  22. 1 tablespoon 15ml Finely-chopped garlic

  23. 1 tablespoon 15ml Finely-chopped ginger

  24. 2 teaspoons 10ml Soy sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the noodles in warm water to cover until softened, about 30 minutes; drain. Cut the noodles into 3-inch pieces. Place the noodles and spinach on a serving platter with the lamb, prawns, and onions. Cover and refrigerate until ready to cook. In separate small serving bowls, whisk the dipping sauce ingredients until blended. In a large pot, bring the broth, ginger and wine to the boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 minutes. Discard the ginger. Set a Mongolian fire pot or an electric wok in the centre of the table. Arrange the lamb platter and dipping sauces around the cooking vessel. Pour the hot broth into the fire pot and adjust the heat so the broth simmers gently. Each diner cooks his or her choice of ingredients and seasons it with dipping sauce. This recipe yields 6 to 8 servings.


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