Northern-Style Lamb Noodle Soup with Coriander
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Ingredients
- 500 g diced lamb shoulder
- 300 g medium egg noodles
- 20 g fresh ginger, sliced
- 1 star anise
- 1200 ml chicken stock
- 2 tbsp light soy sauce
- 3 tbsp fresh coriander, chopped
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 585 kcal
- Protein
- 32.5 g
- Carbohydrate
- 55.4 g
- of which sugars
- 2.5 g
- Fat
- 26 g
- of which saturates
- 11.1 g
- Fibre
- 2.7 g
- Salt
- 3.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb in a large pan with the chicken stock, fresh ginger and star anise.
- 2
Bring to a simmer, cover and cook gently for 1 hour, until the lamb is tender and no pink remains.
- 3
Stir in the light soy sauce.
- 4
Cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 5
Ladle the lamb and broth over the noodles.
- 6
Scatter with the fresh coriander and spring onions to serve.
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