Chinese Lamb Noodle Soup

February 13, 2014

274

This dish is a truly hearty comfort in winter and for all seasons. With rich and balanced flavors, textures and nutrition from meat, vegetable and pastry, it is a perfect one-pot dinner for the whole family. Lamb is very good for improving blood circulation and metabolism, and helps people prevent cold in chilly weather.

8 oz. cooked lamb
8 oz. potato, chopped into 1/4” x 1/4” X 1” pieces
8 oz. carrot, chopped into 1/4” x 1/4” X 1” pieces
12 oz. Chinese cabbage, sliced
8 oz. tomato, coarsely chopped
20 oz. lamb soup (or water)
12 oz. dried egg noodle
10 pieces of Chinese peppers
1 1/2 T. vegetable oil
2 tsp. sesame oil
1 tsp. white pepper powder
2 tsp. chili oil
2 tsp. vinegar
1/2 oz. green onion, finely chopped
1/2 oz. coriander, finely chopped

For the 8 oz. cooked lamb:
12 oz. raw lamb
2 pieces of myrcia leaves
4 pieces of dried cloves
2 pieces of fenugreek seeds
1/2 oz. ginger, sliced
2 tsp. salt
1 tsp. dried pepper corns

To cook the lamb: Put the raw lamb in a wok of cool water, and heat over the oven to the boil. Then add all other ingredients, turn to low heat and simmer for 1 hour. Turn off the heat and immerse the lamb...
See the full directions on my site

Nutritions

Calories
814

Sodium
2466mg
102% DV

Fat
36g
56% DV

Protein
39g
79% DV

Carbs
88g
30% DV

Fiber
13g
52% DV