Lamb With Noodles

Ingredients

• Lamb shoulder 500g
• Hand-pulled noodles (or thick wheat noodles) 400g
• Radish 200g, sliced
• Ginger 30g, sliced
• Scallions 3, tied in a knot
• Garlic 6 cloves, crushed
• Star anise 2
• Cinnamon stick 1
• Sichuan peppercorns 1 tsp
• Light soy sauce 30ml
• Salt to taste
• Cilantro and chili oil for garnish

Cooking Steps

1. 1. Cut the mutton into large pieces. Blanch in boiling water for 5 minutes, drain and rinse.
2. 2. In a large pot, bring 2 liters of water to a boil. Add lamb, ginger, green onions, garlic, star anise, cinnamon and Sichuan peppercorns.
3. 3. Cook over low heat for 60 minutes until the lamb is tender. Skim off any foam that rises to the surface.
4. 4. When the lamb is cool enough to handle, remove and slice. Strain the broth and season with soy sauce and salt.
5. 5. Put the noodles into boiling water and cook until cooked. Place the noodles in a bowl and top with the lamb slices and radish slices.
6. 6. Pour the hot lamb broth over the noodles. Garnish with cilantro, scallions and a splash of chili oil.

Cultural Tips

Yinchuan, the capital of Ningxia, has a vibrant street food scene centered around mutton noodle shops. The best shops have been in business for decades, with families passing down their broth recipes for generations. Locals believe that a good bowl of mutton noodles can cure any disease.