Henan Yangrou Huimian (Swiss style)

You like asian noodle soups? Forget about Ramen the best noodle soups you only can get in Henan! Here’s my favourite noodle soup recipe:

What you need:

For the soup:

  • Lamb meat
  • Salt
  • Garlic
  • Ginger
  • Vegetable Oil
  • Tomatos
  • Cilantro
  • Vinegar
  • Soy Sauce (if you like)

For the noodles (2 persons):

  • 400g Flour
  • 2,8 DL Water
  • Half Teaspoon Salt

Making the dough

Mix Flour and Salt and then add water and knead the dough for about 15 minutes until it’s elastic. Put it in a fridge for about 2 hours. Then knead it again and let it rest another half hour. Knead it again for about 1 minute and then cut the dough into 4 pieces. Roll each piece until it’s flat and then cut it into stripes.

Cooking the soup:

Fill a pot with water and add salt and the lamb meat, then add minced garlic, minced ginger and vegetable oil. Let it cook for about 2 hours. If the meat has bones remove them. After 2 hours you add vegetables. Usually you can use spinach but I like Pak Choi (Swiss style). Then add minced tomatoes.

The noodle soup:

Add the noodles now. Take the dough stripes and pull them as long as possible. Stir the soup from time to time. After all noodle stripes have been added, add some vinegar and if you like some soy sauce (not necessary) and top it with the cilantro. Ready to serve!

If you don’t like reading you may watch the video:

Video – Cooking Henan Yangrou Huimian

PS: If you are a groovy chinese cook you also can pull the noodles that way:

Hand pulled chinese noodles with Gordon Ramsay

© Urs Krebs