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1
Preheat an outdoor grill or grill pan over high heat.
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2
Bring a large pot of water with a tight-fitting lid to a boil over high heat to cook the pasta.
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3
Once it comes to a boil, add some salt and the pasta.
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4
Cook the pasta according to the package directions until it is al dente, drain, and run it under cold water to rinse off some of the starch.
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5
Let the noodles sit in the colander for a few minutes to dry off.
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6
While the water is coming up to a boil, in a shallow dish combine half of the ginger, the Worcestershire sauce, 2 tablespoons of the vegetable oil, and the hot sauce.
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7
Add the shell steaks and let them marinate while you get everything else working.
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8
Preheat a soup pot over medium-high heat with the remaining 2 tablespoons of vegetable oil, twice around the pan.
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9
Add the coriander and cumin and toast them for about 30 seconds, stirring constantly.
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10
Add the onions, garlic, carrots, celery, the remaining ginger, the jalapeno or serrano pepper, shiitake mushrooms, salt, and a little pepper; cook, stirring every now and then, for 3 to 4 minutes.
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11
Add the chicken stock and bring it up to a bubble; reduce the heat and then let it simmer for 10 to 15 minutes.
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12
While the broth is cooking away, get the steaks cooking.
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13
Season the steaks with a little salt, transfer them to the hot grill, and cook on each side for about 2 minutes.
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14
Remove them from the grill and let them rest for a few minutes.
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15
Thinly slice the steaks on a sharp angle (this is always easier to do when you are using a sharp knife).
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16
Cut the thin slices in half.
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17
Once the broth is simmering, add the cooked drained noodles, the cilantro, and basil.
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18
Reheat the noodles, 1 minute.
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19
Add the lime juice to the pot and then taste for seasoning; add salt and pepper accordingly.
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20
To serve, use kitchen tongs to transfer 4 servings of the noodles and veggies to soup bowls.
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21
Top each noodle pile with some of the grilled sliced steak, then ladle some of the broth over the top.
