Lamb & Glass Noodle Pot (羊肉粉丝煲)

Instructions

1. 1Soak glass noodles in warm water 10 minutes until pliable; drain.

   泡软粉丝

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 粉丝弯而不折。Noodles bend without snapping.

   You know it's right when: 无硬白芯。No hard white core remains.

2. 2In a claypot or pot, bring 600 ml water with ginger and light soy to a boil, then add lamb slices and cook 1 minute.

   吊汤下肉

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 羊肉由粉转白不透明。Lamb turns from pink to opaque white.

   You know it's right when: 汤略浊，肉香起。Broth clouds lightly and smells meaty.

3. 3Add noodles and bok choy; simmer 3 minutes until noodles are translucent and greens wilt.

   下粉下菜

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 粉丝透亮顺滑，小白菜转翠。Noodles clear and slippery; bok choy brightens.

   You know it's right when: 粉丝不再粉感。Noodles no longer chalky.

4. 4Drizzle sesame oil and taste for salt; keep the pot gently bubbling at the table.

   淋油保温

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 油珠浮面，砂锅懒沸。Oil pearls on the surface; pot gives a lazy simmer.

   You know it's right when: 芝麻焦香提汤。Nutty sesame aroma lifts the broth.

5. 5Serve straight from the pot; slurp noodles last to catch the fullest broth.

   原锅分食

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 粉丝油亮，挂满汤汁。Noodles glossy, clinging to broth.

   You know it's right when: 样样皆染羊鲜。Everything tastes of lamb.