Lamb and Radish Noodle Soup

Name: Lamb and Radish Noodle Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Lamb; Small half root White radish; 600g noodles; 2 tablets Angelica; 1 Angelica dahurica; 2 capsules Bai Kou; 2 tablets Bay leaf; Some salt

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

After the beginning of winter, the weather is getting colder and colder. At this time, you must pay attention to the diet.
A pot of mutton soup and a column of good noodles make the body so moisturized from the inside to the outside.
Lamb has a warming and nourishing effect, and now it can be eaten in large chunks!
A few simple seasonings accentuate the tenderness of lamb. Because you can't buy fresh lamb, frozen lamb will be enough, but this still can't resist the tenderness of lamb and the freshness of lamb soup!
If you are afraid of getting angry, cut half a white radish and put it in the soup for a while. The heat and the cold on this ingredient can complement each other.
The cooked noodles are scooped with a large bowl of mutton soup, mutton and white radish are added, and the chili oil is the finishing touch!
How satisfied should this bowl go!

Ingredients

1000g Lamb
Small half root White Radish
600g Noodles
2 tablets Angelica
1 Angelica Dahurica
2 capsules Bai Kou
2 tablets Bay Leaf
Some Salt

Lamb and Radish Noodle Soup

1. Cut the lamb into large pieces and put it in a pot of cold water;

2. Bring to a boil over medium heat and remove;

3. Prepare 2 pieces of Angelica sinensis, 1 piece of Angelica dahurica, 2 pieces of Baikou, 2 pieces of bay leaf;

4. Put the mutton and spices into the electric cooker, pour in enough hot water, and simmer slowly for 2 hours;

5. Cut white radish into small pieces;

6. Pour the diced radish into the lamb pot, add salt, and continue to cook for 15 minutes;

7. The noodles are cooked and put in a bowl. Cut the lamb into small pieces and scoop into the bowl with the diced radish. Add a little coriander and start eating!

Tips:
1. Cut the mutton into large pieces and put it in the noodles, which is more tender;
2. It is not advisable to put the salt early, the last put it is both salty, but also makes the lamb soup more delicious and the meat more rotten;
3. Soy sauce should not be used, the lamb soup with soy sauce will not be fresh;
4. There is no electric stew pot, you can use ordinary casserole or pressure cooker; the noodles can also be rolled by hand.