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Henan Lamb Stewed Noodles

Henan Lamb Stewed Noodles combine hand-stretched wheat noodles, tender lamb and leafy greens in a gently spiced lamb broth.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Henan Lamb Stewed Noodles

2 hr 40 mintotal

1 hr hands-on1 hr 40 min hands-off

Prep 35 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 30 minutes of inactive dough resting plus about 70 minutes of mostly inactive lamb simmering; both steps make the noodles and broth work.

Method

  1. Place the all-purpose flour in a bowl and mix in the portion of salt reserved for the dough. Gradually add the portion of water reserved for the dough while stirring, then knead for 8 to 10 minutes until smooth and moderately firm.

    8–10 min

  2. Coat the dough lightly with the neutral oil, cover it and let it rest at room temperature for 30 minutes. The rested dough should feel supple and stretch without springing back sharply.

    30 min

  3. Place the lamb and the portion of water reserved for the broth in a large saucepan. Bring to a boil over medium-high heat and skim away the foam that rises to the surface.

  4. Add the ginger, spring onion whites, star anise, Sichuan peppercorns and the portion of salt reserved for the broth. Partially cover, reduce the heat and simmer gently for 70 minutes, until the lamb is fork-tender and its centre has reached at least 71°C.

    1 hr 10 min

  5. Lift the lamb from the broth and keep it covered. Strain the broth into a clean saucepan, discard the whole aromatics and skim excess surface fat. Slice or pull the lamb into bite-sized pieces.

  6. Cut the rested dough into evenly sized pieces and keep them covered. Flatten one piece at a time into a short strip, then stretch it gradually into a wide noodle about 2 to 3 mm thick. Dust lightly with flour if needed to prevent sticking.

  7. Bring the strained broth to a steady boil and add the stretched noodles as they are formed. Stir gently to separate them and cook for 3 to 5 minutes, until tender and springy with no raw floury centre.

    3–5 min

  8. Return the lamb to the saucepan and add the spinach. Cook for 1 to 2 minutes, until the spinach is wilted and the lamb is hot. Stir in the ground white pepper, coriander leaves and spring onion greens, then serve immediately.

    1–2 min

How to tell it's done

The lamb should be fork-tender, the handmade noodles smooth and springy, and the spinach just wilted. The broth should remain light and aromatic rather than greasy or heavily reduced.

Getting it right

Tip

Keep the broth at a gentle simmer after skimming it. Vigorous boiling clouds the broth and can make the lamb fibres tighten before the connective tissue has softened.

What to serve it with

Serve in deep bowls with lamb and noodles distributed evenly, adding enough hot broth to keep the noodles loose and easy to lift.

Common mistakes

The broth turns cloudy and the noodles tear.
Skim the lamb broth and keep it at a gentle simmer, while giving the dough its full rest before stretching. Boiling hard tightens the lamb and rough dough snaps.

Substitutions

  • Lamb Shoulder — Lamb Shank can replace lamb shoulder. Remove the meat from the bone after simmering and allow additional cooking time if it is not yet fork-tender.
  • All-Purpose Flour — Whole Wheat Flour may replace up to half of the all-purpose flour. The noodles will be darker, less elastic and more likely to tear, and they will still contain gluten.
  • Spinach — Thinly sliced Cabbage can replace the spinach. Add it slightly earlier so it softens while retaining a light bite.
  • Coriander Leaves — Additional Spring Onion Greens may replace the coriander leaves. The garnish will be milder and less citrusy but will remain fresh and aromatic.

Storing and reheating

Refrigerate lamb broth and meat in a covered container for up to 3 days, and cooked noodles separately for up to 2 days. Freeze the broth and lamb for up to 2 months; do not freeze the assembled noodle bowls.