Northwestern Chinese Recipe
Lamb Noodle Soup
Lamb noodle soup uses lamb broth, wheat noodles, greens, herbs, and cumin or chile depending on regional style.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Northwestern Chinese |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 1/2 lb lamb bones, shank, or shoulder
- 8 cups water
- 3 slices ginger
- 2 scallions
- 1 teaspoon cumin, optional
- 12 oz wheat noodles
- Greens or cilantro
- Salt
- White pepper or chile oil
Method
- Blanch lamb if desired for a cleaner broth.
- Simmer lamb with ginger and scallions until tender.
- Season broth with salt, white pepper, and optional cumin.
- Cook noodles separately.
- Slice lamb or pull meat from bones.
- Assemble noodles, lamb, greens, and broth.
- Serve with chile oil if desired.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.