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| Main ingredients | Boneless lamb, Sesame oil, Ginger, Garlic, Spring onions, Button mushrooms, Carrot, Pak choy, Crushed black peppercorns, Lamb stock, Dark soy sauce, Rice noodles |
| Cuisine | Oriental |
| Course | Soups |
| Prep time | 15-20 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 150 grams boneless lamb, thinly sliced
- 2 teaspoons sesame oil
- 1 teaspoon chopped ginger
- 2 teaspoons chopped garlic
- 3-4 spring onion bulbs, sliced
- 3-4 button mushrooms, sliced
- 1 medium carrot, peeled and cut into thin roundels
- 2 pak choy, sliced
- Salt to taste
- Crushed black peppercorns to taste
- 3 cups lamb stock
- A few drops of dark soy sauce
- Boiled rice noodles to serve
- Chilli garlic oil to drizzle
Method
- Heat oil in a non-stick wok, add ginger and garlic, mix and sauté for 30 seconds.
- Add spring onion bulbs and lamb, mix and sauté on high heat for 2-3 minutes.
- Add mushrooms, mix and saute for 1 minute. Add carrot, pak choy, salt and crushed black peppercorns and mix well.
- Add lamb stock mix and bring the mixture to a boil. Further cook for 25-30 minutes or till the lamb is fully done.
- Add dark soy sauce and mix well. Take the wok off the heat.
- Place some rice noodles in serving bowl. Pour the soup over, drizzle chilli-garlic oil and serve hot.
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