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Hearty oat-flour noodles are served in a lamb broth for this distinctive Inner Mongolian family specialty. High in fiber and protein, this rustic dish supports diabetic-friendly and healthy eating plans.
In a large pot, add lamb shoulder, water, ginger, and half the salt. Bring to a boil over high heat, then immediately reduce to low and simmer uncovered for 90 minutes, skimming foam as needed.
While the broth simmers, mix oat flour, all-purpose flour, egg, and enough water (about 1/2 cup) to form a stiff dough. Knead for 5-8 minutes until smooth, then cover and let rest for 30 minutes.
Roll out the dough on a lightly floured surface until about 1/8-inch thick. Cut into 1/4-inch wide noodles. Dust with flour to prevent sticking and set aside.
Add daikon radish slices to the simmering broth and continue to cook for 15 minutes until tender. Remove lamb bones from the broth, shred the meat, and return meat to the soup.
Increase heat to medium-high, bring the broth to a rolling boil, and add oat noodles. Cook for 3-4 minutes, stirring gently to prevent sticking, until noodles float and are just cooked through.
Stir in the remaining salt, white pepper, and half the green onions. Adjust seasoning if needed. Serve hot, garnished with extra green onion.
