Asian Lamb & Noodle Hot Pot

Prep Time
Cook Time
3h 25m
Ready In

Recipe: #25296

December 01, 2016

"From Super Food Ideas August'16"

Original is 6 servings


  • Serving Size: 1 (340.1 g)
  • Calories 408
  • Total Fat - 11.8 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 143.3 mg
  • Sodium - 793.6 mg
  • Total Carbohydrate - 33.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 4.8 g
  • Protein - 42.7 g
  • Calcium - 52.5 mg
  • Iron - 5.4 mg
  • Vitamin C - 42.3 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Heat oil in a large heavy-based flameproof casserole dish over medium-high heat and add lamb shanks and cook, turning, for 8 minutes or until browned all over.

Step 2

Add stock, shao hsing, star anise, lemongrass, ginger, soy sauce, mirin and 1 litre water and cover and bring to the boil and then reduce heat to low and simmer for 2 hours, skimming any foam from surface during cooking, or until lamb is tender, remove and discard star anise.

Step 3

Transfer lamb to a board and set aside for 10 minutes or until cool enough to handle.

Step 4

Meanwhile increase heat to medium-high and add the noodles to the dish and cook, stirring occasionally for 8 minutes or until noodles are almost tender.

Step 5

Remove and discard bones from the lamb and coarsely shred lamb and return to dish with snow peas and pak choy and cook for 2 minutes or until vegetables are just tender and the noodles are cooked.

Step 6

Top soup with bean sprouts, onion and sambal oelek and serve with lime wedges.


No special items needed.

1 Reviews


Absolutely delicious! I did not have all the ingredients so I skipped the star anise and lemongrass. I also used sherry for both the shah using and the mirin. In the directions it mentions soy sauce (not in the ingredients) so added 1/4 cup soy sauce. Instead of the dry udon noodles my store had something called Thai stir fry noodles which I used -- I think they may be the same thing, but not sure. Still with all these adjustments and changes this was so good and leftovers will be wonderful for lunches. Next time I will go to an Asian market and get all the ingredients which will probably make the best soup ever! Thanks for sharing!


review by:
(4 Feb 2017)

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