Lamb mixed-flour noodles
A rich, savory broth with tender meat and soft, satisfying noodles — a seasonal winter snack that can also be served as a main dish.
Ingredients
mung bean flour
800g
soybean flour
200g
Lamb (washed, cut into small pieces, blanched in boiling water, drained)
1000g
soy sauce
150g
salt
10g
scallion pieces
10g
ginger (chunks)
5g
Sichuan peppercorns
3g
star anise
3g
cilantro
50g
pickled cabbage
50g
Instructions
1
Make noodles
Mix mung bean flour and soybean flour in a ratio of 8：2, add water to form a stiff dough, and make into thin noodles.
2
Stew meat
Wash the lamb, cut into small pieces, blanch in boiling water, remove the meat, and discard any impurities from the original broth in the pot. Add soy sauce, salt, scallion pieces, ginger chunks, Sichuan peppercorns, star anise, and the blanched meat to the pot, add water as needed, and simmer over low heat until the meat is tender.
3
Cook noodles
Bring water to a boil in a pot, add the mixed noodles, and remove when cooked.
