- 6 ounces capellini, or other thin spaghetti
- 3 tablespoons white-wine vinegar
- 1 1/2 tablespoons soy sauce
- 2 garlic cloves, minced
- 4 teaspoons sugar
- 1/4 teaspoon dried hot red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon anchovy paste
- 1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
- two 3/4-inch-thick boneless shell steaks (about 1 pound)
- 3/4 cup fresh bean sprouts, rinsed and drained
- 1/2 red bell pepper, cut into julienne strips
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.