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Asian lamb and noodle hot pot
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Savory udon with tender lamb shanks and vibrant Asian greens in a comforting, low-fat broth. Enjoy with a hearty spoon!
Ingredients:
  • 4 trimmed lamb shanks
  • 1 litre salt reduced chicken style liquid stock
  • 165.00 ml shao hsing (Chinese cooking wine)
  • 2 star anise
  • 2 sticks lemongrass, trimmed, bruised
  • 5cm piece fresh ginger, sliced
  • 65.63 gm salt-reduced soy sauce
  • 82.50 ml mirin
  • 180g dried udon noodles
  • 200g snow peas, trimmed
  • 2 baby pak choy, trimmed, each cut into 6 wedges
  • 250.00 ml bean sprouts, trimmed
  • 2 green onions, thinly sliced diagonally
  • Sambal oelek, to serve
  • Lime wedges, to serve
Instructions:
  • In a large, heavy-based flameproof casserole dish, heat oil over medium-high heat. Brown lamb shanks by cooking and turning for about 8 minutes. Add stock, shao hsing, star anise, lemongrass, ginger, soy sauce, mirin, and 1 litre water. Cover and bring to a boil, then reduce heat to low. Simmer gently for 2 hours, skimming foam from surface as needed, until lamb is tender. Remove and discard star anise before serving.
  • Place the lamb on a clean cutting board and let it rest for 10 minutes or until it has cooled down to a manageable temperature.
  • Increase heat to medium-high and add the noodles to the dish. Cook for 8 minutes, stirring occasionally, until noodles are almost tender.
  • Remove and discard the lamb bones, then roughly shred the lamb. Add it back to the dish along with the snow peas and pak choy. Cook for 2 minutes until the vegetables are tender and the noodles are done.
  • Garnish soup with fresh bean sprouts, sliced onion, and a dollop of spicy sambal oelek. Accompany with lime wedges for extra zest.

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