Braised Lamb Noodle Bowls

Prep Time
Cook Time
4h 5m
Ready In

"From one of national supermarkets and their free monthly magazine with feature article on ramen noodles."

Original recipe yields 8 servings


  • Serving Size: 1 (780.4 g)
  • Calories 1009.4
  • Total Fat - 65.7 g
  • Saturated Fat - 26.1 g
  • Cholesterol - 663.7 mg
  • Sodium - 114832.6 mg
  • Total Carbohydrate - 32.5 g
  • Dietary Fiber - 3 g
  • Sugars - 3 g
  • Protein - 68.3 g
  • Calcium - 239.3 mg
  • Iron - 9.5 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.8 mg

Step 1

To cook the lamb: Preheat oven to 150C (130C fan-forced).

Step 2

In a large heavy ovenproof pot, combine leek, bacon, mushrooms (if using), ginger, garlic and 6 cups water and then add lamb (it will not be submerged) and bring mixture to a simmer over medium-high heat and then place lid slightly ajar on pot and transfer to oven and cook, turning lamb over halfway through cooking, for about 3 1/2 hours, or until lamb is fork-tender and then remove lamb from broth and cool slightly and break lamb meat into bite-size pieces and discard bones.

Step 3

Using a ladle, remove most of fat that has risen to top of broth and strain broth and return to pot with chicken stock and bring to a simmer over medium-high heat, and reduce heat to medium-low and simmer for 5 minutes to blend flavours and then stir in soy sauce and season with salt or more soy sauce and keep warm.

Step 4

To serve: Bring large pot of salted water to a boil over high heat and add noodles and cook for about 4 minutes, or until al dente and then drain noodles and divide among 8 bowls.

Step 5

Divide lamb broth, meat, snow peas, radishes and then onions among bowls and place 1 egg half into each bowl, add a couple drops of sesame oil to each bowl and sprinkle with sesame seeds and serve.

Step 6

TIPS AND NOTES - Make-Ahead: Lamb can be braised and broth can be made up to 3 days ahead of serving; cool, cover and refrigerate separately and bring broth to boil over medium heat before serving. Place lamb in a tightly covered baking dish and place in 180C oven until hot, about 15 mins. How to soft-boil eggs: Bring a medium saucepan of water to a boil over medium-high heat. Add 4 eggs and cook for 6 1/2 mins. Remove eggs and transfer to an ice bath to chill completely, about 10 mins. Drain and peel eggs.

Tips & Variations

No special items needed.



Excellent! I cut the recipe in half, and couldn't find a bone-in shoulder - so used sliced shoulder. That reduced the cooking time considerably and the broth and lamb were delicious! This made for a very pretty presentation. Our portions were huge and tasty - we'll definitely be making this again! Thanks for sharing this little gem!

review by:
(6 Jan 2021)