Lamb rice noodle soup authentic Sichuan/Szechuan food recipe #46 顺庆羊肉粉

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made easily.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Prepare the homemade red oil by heating vegetable oil and adding crushed ginger and Sichuan peppercorn until fragrant.

Mix in chili flakes with the fragrant oil and sesame oil until incorporated.

Soak dry rice noodles in cold water for at least an hour to reduce cooking time.

In a large pot, add pork bones and lamb cutlet, cover with 2 liters of water, and add ginger and pepper.

Bring to high heat, skimming off any foam, then cover and boil for about two hours.

Remove the lamb cutlet, then continue boiling the broth for another three to four hours.

Once the lamb is cool, remove the flesh from the bones and slice thinly for topping.

Cook fresh rice noodles in the lamb broth or dry noodles in a separate pot for 5 to 10 minutes until softened.

Transfer cooked rice noodles to a large bowl, add soy sauce, salt, white pepper, red oil, and enough broth to cover the noodles.

Top with sliced lamb and garnish with lemon and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: