China · Home-style
Lamb Chops Braised with Noodles
Lamb shoulder ribs caramelised and slow-braised, then combined with wide hand-pulled noodles and peppers so the noodles drink up the meat sauce.
This is a northern one-pot main course, built for the kind of cold day when cooking feels like an effort and the answer is one pot that feeds everyone. The noodles are rolled by hand while the lamb simmers, which is why the recipe splits into two tracks and needs a second pair of hands. Wide belt-shaped noodles are the point; thin ones disappear into the sauce.
Ingredients
- skin-on lamb ribs500 g
- green and sweet peppers, one each2 pieces
Directions
- 1
Put the lamb into cold water to blanch, skim the scum once it boils, and lift the meat out.
- 2
Slice 4 slices of ginger and set them aside in a bowl with the dried chilies and Sichuan peppercorns.
- 3
Add oil to the wok; a little extra is fine.
- 4
Once the oil is hot, add the white sugar and stir-fry the lamb until it takes colour.
- 5
When the moisture has cooked out of the lamb, add the salt, dark soy sauce and the aromatics you set aside.
- 6
Add water to cover the lamb, bring to the boil over high heat, cook for 10 minutes, then turn to low heat and braise for 30 minutes.
- 7
While that happens, knead the dough; the quantity and method are explained in the notes.
- 8
Add the green pepper, sweet pepper, leek and the sheet of noodles and stir-fry.
- 9
Once everything is evenly mixed, serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.