December 13th, 2012
Recipe by Leeanne Wright
In a medium pot, cook noodles according to package directions; drain and rinse in cold water. In a second pot, combine broth ingredients and bring to a boil. Remove from heat; set aside.
In a second pot, combine stock, ginger, cinnamon and star anise and bring to a boil. Remove from heat; set aside.
Strain broth and pour into a fondue pot. Transfer pot to holder and light; set temperature to high.
Meanwhile, arrange beef and snow peas on a platter.
Whisk together mirin, rice vinegar, soy sauce, sesame oil, sugar, garlic, minced ginger and green onion. Divide into four small bowls for dipping.
Skewer meat and snow peas on fondue forks and cook in bubbling broth. Dip in sauce before eating.
Divide noodles and sprouts into four bowls, then ladle broth into bowls. Garnish with cilantro and a squirt of lime.
407 calories, 12 g fat, 46 mg calcium, 818 mg sodium, 42 g carbs, 3 g fibre, 31 g protein; excellent source of vitamin B12 and vitamin C; good source of niacin and folate.