Asian Lamb & Noodle Hot Pot
"From Super Food Ideas August'16"
Original is 6 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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