Braised Noodles with Lamb Ribs
Cuisine: Chinese
Skin-on lamb ribs is what defines Braised Noodles with Lamb Ribs, a home meat dish.
4 / 5
★★★★☆
1616 kcal
Ingredients
- Skin-on lamb ribs
- Green pepper
- Sweet pepper
- Green pepper
- Leek (Chinese scallion)
- Sichuan peppercorns
- Dried chilies
- Ginger
- White sugar
- Dark soy sauce
Steps
- Put the lamb in cold water and blanch; when the water boils, skim off the scum and lift out the lamb.
- Slice the ginger (4 slices) and put it in a bowl with the dried chilies and Sichuan peppercorns for later.
- Add oil to the wok. (A bit more is fine.)
- When the oil is hot, add the white sugar to give the lamb a caramel color.
- Once the lamb's moisture has cooked off, add salt, dark soy sauce and the prepared seasonings.
- Add water to cover the lamb, bring to a boil over high heat, boil for another 10 minutes, then simmer over low heat for 30 minutes.
- Meanwhile, you can make the dough. The amounts and method are explained in the extra notes *(note 1).
- Add the green pepper, sweet pepper, leek and the noodle sheets and stir-fry.
- Once evenly mixed, it is ready to serve.
- *Note 1: you can use store-bought noodles instead, but choose wide noodles if possible.
Rate this recipe
Notes
Braised noodles with lamb ribs is a hearty northern Chinese home dish with rich meaty flavor and chewy noodles: the ribs are tender, and the wide noodles soak up the sauce for a satisfying bite every time. With meat, noodles and vegetables, one meal covers protein, carbs and fat for well-rounded nutrition. You stew the ribs first, then make the dough and braise the noodles, so there are a few more steps; it suits people with some cooking experience. Expect about an hour and a half in total.
Estimated difficulty: ★★★★
Estimated calories: 1616 kcal
Category: braised noodles with lamb ribs
Quantities:
1 serving × 2 meals = 2 servings
- Skin-on lamb ribs 500 g
- Green peppers and sweet peppers, 2 each
(Dough mini-guide: ingredients)
- All-purpose flour 300 g
- Salt 3 g
- Water 180 ml
(Dough mini-guide: method)
- Mix the dry ingredients, add water while stirring and kneading, then knead the dough until smooth
- Rest the dough (10 minutes)
- Knead again until smooth
- Rest the dough (5 minutes)
- Roll the dough into a log and cut into 6 to 8 pieces
- Brush with oil and wait 5 minutes
- Roll each piece into a noodle sheet
- Put them in the pot and braise for 4 minutes (one sheet at a time)