Foryoueats: Hot and Numbing Shredded Lamb Noodle Soup Recipe

Name: Foryoueats: Hot and Numbing Shredded Lamb Noodle Soup Recipe
Ingredients: For the Broth:; 3 1/2 to 4 pounds (1.5 to 1.8kg) lamb shanks or lamb neck slices; 2 tablespoons (18g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight; 2 tablespoons (30ml) vegetable oil, divided; 2 tablespoons (30ml) Shaoxing wine or dry sherry wine; 2 quarts (1920ml) store-bought or homemade chicken stock; 2 cups (480ml) water; 2 scallions (30g), trimmed and halved; 2 medium cloves garlic, smashed; One 2-inch stick cinnamon; One 1-inch piece ginger, smashed; 4 star anise pods; For the Topping:; 3/4 cup (180ml) canola oil; 4 medium cloves garlic, finely minced; 8-12 dried bird's eye chilies (6-10g), coarsely ground; 2 tablespoons (16g) toasted cumin seeds, coarsely ground, plus extra whole seeds for serving; 1 tablespoon (4g) Sichuan peppercorns, coarsely ground (see note); 1/4 teaspoon ground white pepper; 1/3 cup (80ml) dark soy sauce; 2 teaspoons (8g) sugar; For Serving:; 6 servings hand-pulled noodles (lamian) or store-bought lamian or ramen noodles (see note); 4 scallions, sliced thinly; 8 fresh cilantro sprigs, cut into 1-inch pieces

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This Hot and Numbing Shredded Lamb Noodle Soup is a spicy, flavorful dish that starts with tender lamb cooked in aromatic spices and a rich broth. Topped with a fiery chili oil and served with...

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Ingredients

For the Broth:
3 1/2 to 4 pounds (1.5 to 1.8kg) lamb shanks or lamb neck slices
2 tablespoons (18g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight
2 tablespoons (30ml) vegetable oil, divided
2 tablespoons (30ml) Shaoxing wine or dry sherry wine
2 quarts (1920ml) store-bought or homemade chicken stock
2 cups (480ml) water
2 scallions (30g), trimmed and halved
2 medium cloves garlic, smashed
One 2-inch stick cinnamon
One 1-inch piece ginger, smashed
4 star anise pods
For the Topping:
3/4 cup (180ml) canola oil
4 medium cloves garlic, finely minced
8-12 dried bird's eye chilies (6-10g), coarsely ground
2 tablespoons (16g) toasted cumin seeds, coarsely ground, plus extra whole seeds for serving
1 tablespoon (4g) Sichuan peppercorns, coarsely ground (see note)
1/4 teaspoon ground white pepper
1/3 cup (80ml) dark soy sauce
2 teaspoons (8g) sugar
For Serving:
6 servings hand-pulled noodles (lamian) or store-bought lamian or ramen noodles (see note)
4 scallions, sliced thinly
8 fresh cilantro sprigs, cut into 1-inch pieces