Entree: China – Gansu – 敦煌黄面 ➤ Dūnhuáng Huáng Miàn (Wheat-based yellow noodles from Dunhuang served in a savory lamb broth with pickled greens, scallions, and chili oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh yellow wheat noodles or dried equivalent
- 1/2 lb (225 g) boneless lamb shoulder, thinly sliced
- 6 cups (1.4 L) water or light lamb broth
- 1 tbsp (15 ml) vegetable oil
- 2 cloves garlic (0.21 oz (6 g)), minced
- 1 inch (2.5 cm) piece fresh ginger, sliced (about 0.18 oz (5 g))
- 2 scallions, white and green separated, sliced (about 1 7/16 oz (40 g))
- 1/2 cup (120 g) pickled mustard greens (suan cai), chopped
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) chili oil with sediment
- 1 tsp (2 g) ground cumin, for finishing
- Salt to taste
- Fresh cilantro leaves for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) fresh yellow wheat noodles or dried equivalent
- 1/2 lb (225 g) boneless lamb shoulder, thinly sliced
- 6 cups (1.4 L) water or light lamb broth
- 1 tbsp (15 ml) vegetable oil
- 2 cloves garlic (6 g), minced
- 1 inch (2.5 cm) piece fresh ginger, sliced (about 5 g)
- 2 scallions, white and green separated, sliced (about 40 g)
- 1/2 cup (120 g) pickled mustard greens (suan cai), chopped
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) chili oil with sediment
- 1 tsp (2 g) ground cumin, for finishing
- Salt to taste
- Fresh cilantro leaves for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the vegetable oil in a medium pot over medium heat. Add sliced lamb and sear briefly until edges brown, about 2–3 minutes. Add garlic, ginger, and the white parts of the scallions; cook 1 minute until fragrant.
2. Pour in 6 cups (1.44 L) water or lamb broth and bring to a simmer. Skim any foam, then add soy sauce and a pinch of salt. Simmer gently for 20–25 minutes to develop a light, fragrant broth and tenderize the lamb.
3. While the broth simmers, bring a separate pot of water to a rolling boil and cook the yellow noodles according to package instructions or until al dente, 2–5 minutes for fresh noodles. Drain and divide noodles among 4 serving bowls.
4. Stir sesame oil into the broth and taste for seasoning; adjust with salt or a splash more soy sauce if needed. Remove ginger slices and excess solids if desired.
5. Ladle hot broth and sliced lamb over the noodles. Top each bowl with chopped pickled mustard greens, the green parts of the scallions, a spoonful of chili oil, a light dusting of ground cumin, and cilantro if using. Serve immediately.

1. Heat the vegetable oil in a medium pot over medium heat. Add sliced lamb and sear briefly until edges brown, about 2–3 minutes. Add garlic, ginger, and the white parts of the scallions; cook 1 minute until fragrant.
2. Pour in 6 cups water or lamb broth and bring to a simmer. Skim any foam, then add soy sauce and a pinch of salt. Simmer gently for 20–25 minutes to develop a light, fragrant broth and tenderize the lamb.
3. While the broth simmers, bring a separate pot of water to a rolling boil and cook the yellow noodles according to package instructions or until al dente, 2–5 minutes for fresh noodles. Drain and divide noodles among 4 serving bowls.
4. Stir sesame oil into the broth and taste for seasoning; adjust with salt or a splash more soy sauce if needed. Remove ginger slices and excess solids if desired.
5. Ladle hot broth and sliced lamb over the noodles. Top each bowl with chopped pickled mustard greens, the green parts of the scallions, a spoonful of chili oil, a light dusting of ground cumin, and cilantro if using. Serve immediately.