Lamb rice noodle soup, a recipe inspired by our trip to Guilin in China.

Choose a piece of lamb with bones, here I’m cooking a lamb cutlet. Cut the lamb flesh against the grain, otherwise, it would be harder to chow. The rice noodles should be consumed right after cooking since they could go bad quickly. Remove the forams on the surface at the beginning while boiling the broth so it will turn white and rich at the end.

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Ingredients:3-4 portions

red oil –
150g chilli flakes
120g vegetable oil
100g ginger
1/2 tbsp Sichuan peppercorns
100g lard
1.5 tbsp sesame oil

300g rice noodles
1 thumb size ginger
500g lamb cutlet
500g pig bones (teils/ marrowbones)
2l water
1/2 tbsp Sichuan peppercorns
1/2 tbsp white pepper powder
1/2 tbsp soy sauce
1 pinch salt
1 pinch salt
1/2 tsp red oil

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(149) Lamb rice noodle soup authentic Sichuan/Szechuan food recipe #46 顺庆羊肉粉

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