Recipe

Lamb and noodle broth

Jul 27, 2013 2:00pm
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

Lamb and noodle broth
  • 800 gram lamb neck chops, fat trimmed
  • 1 tablespoon chinese five spice powder
  • 1 tablespoon vegetable or peanut oil
  • 2 medium brown onions, coarsely chopped
  • 3 piece fresh ginger, sliced
  • 2 clove garlic, sliced
  • 1 cinnamon stick
  • 4 cup (1l) chicken stock
  • 1/3 cup ketjap manis
  • 3 cup water
  • 250 gram fresh rice noodles
  • 1 bunch (175g) broccolini, chopped
  • 1 large carrot, cut into matchsticks
  • 2 baby bok choy, shredded
  • 1/2 cup basil leaves, torn
  • 1 fresh long red chilli, sliced
  • 3/4 cup bean sprouts, rinsed

Method

Lamb and noodle broth
  • 1
    Place lamb in a large glass bowl. Sprinkle with spice; rub in to coat evenly. Cover lamb with plastic food wrap; chill for 30 minutes to marinate.
  • 2
    Heat oil in a large heavy-based saucepan over moderate heat. Cook lamb, in batches, for 1-2 minutes each side or until seared. Transfer lamb to a heatproof plate.
  • 3
    加洋葱pan; cook and stir for 2 minutes. Add ginger, garlic and cinnamon; cook and stir for 30 seconds or until fragrant. Return lamb to pan.
  • 4
    Add stock, ketjap manis and water. Bring to boil. Reduce heat. Simmer, uncovered skimming surface occasionally to remove any scum, for 1 hour or until lamb is tender. Remove from heat. Remove lamb from broth. Remove meat from bones, chop into small pieces, then return to broth.
  • 5
    Stir noodles, broccolini and carrot into broth. Simmer 2 minutes. Stir in bok choy and half the basil. Season with salt. Ladle into serving bowls. Serve topped with chilli, sprouts and remaining basil.

Notes

Broth can be prepared a day ahead. Keep, covered, in the fridge. Remove fat from surface before reheating.

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