Braised Lamb with Rice Flour Noodles

This Braised Lamb with Rice Flour Noodles is so tender and flavorsome, you’re bound to go back for a second bowl. Slow-cooked lamb shoulder added to rice flour noodles is a southern Chinese creative dish you just have to try at least once.

Braised Lamb with Rice Flour Noodles

This creative Chinese recipe combines the lamb that the northerners like to eat and the rice noodles that the southerners like to eat. I believe you will also like it.

More food culture about rice noodles

The origin of rice flour noodles dates back to China during the Qin dynasty when people from northern China invaded the south.

Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather.

Rice noodles have lots of forms in China.

The round thin thread rice noodle is called “米线” meaning “rice thread”. While the flat rice noodle is called “米粉”.

You might also like other Chinese noodles recipes

CHINESE CLAM NOODLES

CHINESE DAN DAN NOODLES (担担面)

Get the Latest Recipes Right in Your Inbox

If you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.

Braised Lamb with Rice Flour Noodles

Recipe by FoodieDanny

This Braised Lamb with Rice Flour Noodles is so tender and flavorsome, you’re bound to go back for a second bowl.

Ingredients

• 1 tbsp vegetable oil

• lamb shoulder, cut into 4cm pieces

• garlic cloves, finely chopped

• ginger，finely chopped

• 1/4 cup Shaoxing wine

• 1 tsp Chinese five-spice

• 1/2 tsp ground black pepper

• 1 tsp dark soy sauce

• 1 tbsp tomato paste

• 100g rice flour noodles

• 1 tbsp rice vinegar

• 2 tsp sesame oil

• spring onion, chopped

• 1/2 tsp sea salt

Directions

• Add oil, minced ginger, garlic to the wok. Cook for 1 minute or until aroma aroused. Add lamb, turning, for 4 minutes or until two sides browned.
• Add Shaoxing wine, Chinese five-spice, ground black pepper, dark soy sauce, tomato paste, and some water to cover the lamb, stew for another 10 minutes.
• Cook the rice flour noodles in a saucepan of boiling salted water for 3-4 minutes or until tender. Drain it out to serving bowls.
• pour the stewed lamb into the rice flour noodles bowl, and top with rice vinegar, sesame oil, and chopped spring onion.

Do You Love this Braised Lamb with Rice Flour Noodles?

Tell me do you like this dish? And give me any feedback in the comments.

Serve these noodles recipe with a green salad or vegetable side dish for a delicious, complete meal!

❤️Please – I need your help to stay in this social network. Say something about the posts (yes, yum or smile emoticon will do) it helps you continue seeing my posts! Appreciate your help.❤️

More Latest Recipes

• Tomato and Egg Skillet
• Low-Fat Penang-Style Curry Noodles
• Penang-Style Char Kway Teow
• Penang Hokkien Prawn Noodles
• Laksa Carrot Pasta

★ Do you like this recipe? Please give it a 5-star rating below the article!

★ If u love my recipe, u can subscribe to my website and share it, XOXO!