Pappardelle with Chinese Fondue

There’s something kind of surprising – and also so comforting – about this marriage of flavors. Pappardelle à la Fondue Chinoise isn’t exactly what you’d expect when you think pasta, but it somehow makes perfect sense when you’re actually standing there, stirring the broth, watching the noodles soften and catch the beef and mushrooms with every turn of the fork. It smells like warmth — soy and garlic rising from the steam, faintly peppery, slightly woodsy with the mushrooms. The kind of meal where you don’t talk much during the first bite, because your brain is sort of figuring it out. But then…you just go in for another bite.

Why You’ll Crave It

• A soulful fusion – East meets West in the most delicious, noodle-filled way.
• The Chinese hot pot broth clings to pappardelle like it was made for it – deeply savory without being heavy.
• Hearty enough for dinner, but gentle and slurpy enough for a quiet, chilly lunch too.
• Comes together so fast, it almost doesn’t make sense…but quietly becomes the highlight of your weeknight.

The first time I made this, I forgot about the mushrooms until halfway through – wouldn’t you know, they still stole the show.

What You’ll Need

• Pappardelle pasta: 250g — those wide ribbons that soak up every bit of broth.
• Chinese hot pot broth: 500ml — spicy, fragrant, a bit salty, use a store-bought one you love (or homemade if you’re feeling nostalgic).
• Thinly sliced beef: 200g — paper-thin is best, like for shabu-shabu, so it cooks in seconds.
• Mushrooms: 150g, sliced — I like shiitakes or enoki, but use what you love.
• Vegetable oil: 2 tablespoons — neutral kind, for quick sautéing.
• Green onions: 2 sprigs, chopped — add brightness, a bit of bite.
• Soy sauce: 2 tablespoons — adds depth, color, that unmistakable umami whisper.
• Salt and pepper: as needed — taste and adjust, especially since your broth might already be salty enough.

Easy How-To

Boil your pasta

Toss the pappardelle into boiling salted water and give it the occasional stir — I usually taste at 9 minutes, and stop right there when it’s still got that gentle chew. Reserve a teacup of the water before draining, just in case your sauce needs loosening later.

Sauté the good stuff

While the pasta does its thing, pour the oil into a wide pan and heat gently. Toss in the mushrooms and let them soften a few minutes, then the beef goes in – it’ll cook unbelievably fast, so don’t walk away. Sprinkle with salt, pepper, and the chopped green onions. The scent alone is reason enough to keep going.

Pour in the personality

Add the hot pot broth and soy sauce to the sizzling pan. Let it gently simmer for 3–4 minutes – enough so everything gets cozy and the broth pulls in some of that umami from the beef and mushrooms. Taste, pause, maybe add another whisper of soy or salt if it feels bland (it shouldn’t…but just in case).

Bring it together

Now slide in the drained pappardelle – however tangled it looks, don’t worry. Turn the noodles in the broth carefully, and let them sit just half a minute. They absorb fast. If things dry out too quick, a splash of pasta water revives everything like magic.

Pause before serving

Turn off the heat, maybe sprinkle a few more green onions, then — let the whole dish sit just a minute. Somehow, the flavors open up when they’re not rushed.

Good to Know

• Pappardelle are notorious for sticking if left too long drained — toss them with a tiny bit of oil first if you’re not mixing them immediately.
• Your hot pot broth might be quite salty already — give the sauce a taste before adding any extra soy.
• If your beef clumps together when cooking, just gently separate with chopsticks or a fork — it’s delicate, and forgiving.

Serving Ideas

• Serve in warm bowls with chopsticks or a big spoon (however you like to eat noodles!) and a side of blanched bok choy or a sesame cucumber salad.

Top Tricks

• Chill the beef slightly before slicing – or better yet, buy it pre-sliced for hot pot. Saves loads of time and keeps the bite just right.

Frequently Asked Questions

Can I use different types of pasta?

Yes, fettuccine comes close in width, or even udon if you’re leaning deeper into Asian noodles. But pappardelle has that special way of soaking things up that feels kind of essential here.

Can this dish be made vegetarian?

Absolutely — mushrooms alone are deeply savory, and you could add tofu slices or seared tempeh. And of course, use a vegetarian or mushroom-based broth.

How do I store leftovers?

They keep fine for 2–3 days in the fridge. Just reheat gently on the stove with a splash more broth or water — pasta keeps absorbing liquid as it sits.

Can I freeze this dish?

Technically yes — the pasta texture may suffer a little, but freezing the broth base and adding freshly cooked pasta later is a better plan if you’re making ahead.

What can I serve with pappardelle à la fondue chinoise?

Something fresh and green — maybe steamed scallion-garlic broccoli or a chilled bean sprout salad. You want light contrast with the savory noodles.