Being Taiwanese, I love beef noodle soup and thought about making a lamb version. I love lamb and chinese lamb dishes are yum. Since I've been making hand pulled noodles and needed to practice, might as well experiment with lamb.
紅燒羊肉麵
3 Tbsp oil
64oz chick stock or broth
1/2 can tomato sauce
1" ginger minced
2 cloves garlic minced
1 lb leg of lamb cubed
4 star anise
1/3 cinnamon stick
1 tsp coriander
1 tsp cumin
1/2 tsp Sichuan peppercorns
4 carrots chopped
6 Tbsp soy sauce
3 Tbsp mirin
1/2 cub Shaoxing rice wine
3 pieces of rock sugar or 1Tbsp brown sugar
1 bunch of chinese chives
Soup
Put the oil in a large pan. When it starts to smoke add the minced ginger and garlic and fry for 15 seconds. Add the cubed lamb and brown for a few minutes. When the lamb is brown, add the shaoxing rice wine and cook for a minute. Add the soy sauce and mirin and cook for a minute. Add the stock, tomato sauce and bring it to a boil. Make a spice packet with the coriander, cumin, star anise, and sichuan peppercorn. Add the spice, rock sugar and carrots. Reduce the flame to simmer and cook for 2-3 hours until the lamb is soft and easily falls part.
Noodles
I like to make hand pulled noodles. Just about any good fresh noodle will work, but it's best with fresh hand pulled noodles.
Assembling the dish
Blanch the chives for 1 minutes and rinse in ice water. Cook the noodles based on the instructions on the label. If you're making fresh noodles 1.5-2 minutes is enough to cook the noodles and keep it super chewy.
Put the chives and noodles in the bowl and add the soup to it. You can garnish with cilantro and scallions.
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