Yang Rou Hui Mian (Hui Style Lamb Noodle Soup)

Name: Yang Rou Hui Mian (Hui Style Lamb Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon ginger, minced; 1 tablespoon garlic, minced; 3/4 lb boneless lamb, fat trimmed, cut into bite-size pieces; 1/2 teaspoon salt; 2 tomatoes, chopped; 5 cups hot water; 1 1 cup Baby Spinach or 1 cup chard leaves, chopped and packed into measuring cup; 3/4 lb wide egg noodles or 3/4 lb fresh lasagna noodles, cut into 1-inch sections; 3/4 cup cilantro leaf, minced; Chinkiang vinegar (optional); soy sauce (optional)

Servings: persons

2 tablespoons vegetable oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
3/4 lb boneless lamb, fat trimmed, cut into bite-size pieces
1/2 teaspoon salt
2 tomatoes, chopped
5 cups hot water
1 1 cup Baby Spinach or 1 cup chard leaves, chopped and packed into measuring cup
3/4 lb wide egg noodles or 3/4 lb fresh lasagna noodles, cut into 1-inch sections
3/4 cup cilantro leaf, minced
Chinkiang vinegar (optional)
soy sauce (optional)

1
Heat oil in large, heavy pot over medium. Add ginger and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high.
2
Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
3
Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
4
Meanwhile, bring large pot salted water to boil over high heat. Add noodles; cook as per package instructions until tender. Drain. (If they're ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
5
Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
6
Serve with remaining cilantro, vinegar and soy sauce passed separately.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon ginger, minced, 1 tablespoon garlic, minced, 3/4 lb boneless lamb, fat trimmed, cut into bite-size pieces, and more.

Yes, Yang Rou Hui Mian (Hui Style Lamb Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!