Entree: China – Inner Mongolia – 羊肉面汤 ➤ Yángròu Miàntāng (Hearty Inner Mongolian stew of simmered mutton and hand-cut wheat noodles in a rich clear broth)

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 2 hrs

Additional 30 min

Total 3 hrs 35 min

Ingredients

- 2.5 lb (1.13 kg) mutton shoulder or leg with bone, cut into 1–1.5 inch (2.5–4 cm) pieces
- 10 cups (2.4 L) water, plus extra for blanching bones
- 1 large onion, quartered, about 8 oz (225 g)
- 1 piece fresh ginger, 2 in (5 cm), thinly sliced, about 1 oz (28 g)
- 4 cloves garlic, smashed
- 2 medium carrots, peeled and sliced, about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 10 oz (280 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground white pepper, or to taste
- 1–1 1/2 tbsp (18–27 g) kosher salt, adjusted to taste
- 2 stalks scallion, whites tied in a knot (for simmering) and greens reserved for garnish
- 1 small handful cilantro, chopped, for garnish (optional)
- 8 oz (225 g) all-purpose flour (about 3 cups / 360 g) for noodles
- 1 tsp (5 g) salt for noodle dough
- 3/4 to 1 cup (180–240 ml) warm water for noodle dough
- 1 tbsp (15 ml) light soy sauce (optional, for a touch of color)
- 1 tsp (5 ml) sesame oil (optional, for finishing)

Instructions

1. Blanch mutton pieces and bones: place mutton in a pot, cover with cold water, bring to a boil and boil 3 minutes; drain and rinse bones and meat under warm water to remove scum for a clearer broth.
2. In a large stockpot, heat 1 tbsp (15 ml) vegetable oil over medium heat and lightly brown the blanched mutton pieces 3–4 minutes to develop flavor; do not over-sear.
3. Add 10 cups (2.4 L) fresh water, onion, ginger, garlic, and the knotted scallion whites. Bring to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 1.5–2 hours until the mutton is tender and the broth is flavorful. Skim foam as needed.
4. About 30 minutes before serving, add carrots and potatoes to the pot and continue simmering until tender.
5. While the stew simmers, make the hand-cut noodles: combine 8 oz (225 g) all-purpose flour and 1 tsp (5 g) salt in a bowl. Gradually add 3/4–1 cup (180–240 ml) warm water and mix to form a firm dough. Knead 5–7 minutes until smooth. Cover and rest 20–30 minutes.
6. Roll the dough into a thin rectangle on a lightly floured surface, fold once, and slice into 1/4–1/2 inch (6–12 mm) wide strips; gently unfold and dust to separate. Keep covered to prevent drying.
7. When vegetables are nearly tender and broth is seasoned with 1–1 1/2 tbsp (18–27 g) salt and 1 tsp (5 g) white pepper, add the noodles directly to the simmering broth. Cook 3–6 minutes until noodles are tender and cooked through (fresh noodle time varies by thickness).
8. Adjust seasoning: add light soy sauce if desired for color and extra salt to taste. Stir in 1 tsp (5 ml) sesame oil if using.
9. Ladle stew into bowls, garnish with sliced scallion greens and chopped cilantro. Serve hot with chili oil or crushed Sichuan pepper on the side for added heat.