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Thick, hand-torn noodles are stewed in a hearty lamb broth with vegetables until rich and starchy. This protein-loaded Henan family comfort food is warming, filling, and perfect for cold weather.
Trim lamb shoulder and cut into chunks; rinse thoroughly under cold water to remove excess blood and bone fragments.
Add lamb, ginger slices, and garlic cloves to a large pot; cover with cold water and bring to a boil over medium-high heat. Skim off foam as it rises.
Once foam is removed, add soy sauce, salt, white pepper, and star anise. Reduce heat to low, cover, and simmer for 90 minutes to develop a rich, aromatic broth.
Add chopped carrot, daikon, and most of the green onions; continue simmering for another 30 minutes until vegetables are tender and flavors meld.
Bring the broth to a gentle boil, then carefully add hand-torn noodles, stirring to prevent sticking. Cook uncovered for 10–15 minutes until noodles are thick, chewy, and broth is starchy.
Taste and adjust seasoning as needed. Ladle stew into bowls, garnish with reserved green onion, and serve piping hot.
