---
title: "Braised Lamb Chops with Noodles (羊排焖面)"
description: "Braised Lamb Chops with Noodles is a Northern Chinese home-style showstopper with rich meat flavor and chewy noodles. The lamb is tender and fall-apart, while the wide noodles soak up every bit of the savory broth for maximum satisfaction in every bite. With meat, noodles, and vegetables all in one dish, this meal delivers a well-rounded balance of protein, carbs, and fat."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_yang-pai-men-mian.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_yang-pai-men-mian/"
---

# Braised Lamb Chops with Noodles

**羊排焖面 · yáng pái mèn miàn**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 1616 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Braised Lamb Chops with Noodles is a Northern Chinese home-style showstopper with rich meat flavor and chewy noodles. The lamb is tender and fall-apart, while the wide noodles soak up every bit of the savory broth for maximum satisfaction in every bite. With meat, noodles, and vegetables all in one dish, this meal delivers a well-rounded balance of protein, carbs, and fat.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_yang-pai-men-mian.jpg)

## Ingredients

- 500 g Skin-on lamb chops (带皮羊排) — per serving
  - Tip: Choose skin-on lamb chops for richer flavor and more tender meat.
- 2 pieces Green bell pepper (青椒) — per serving
  - Tip: Pick green bell peppers with thin, bright green skin.
- 2 pieces Bell pepper (甜椒) — per serving
  - Tip: Red sweet peppers can be added for a more colorful dish.
- 300 g All-purpose flour (中筋面粉) — per serving
  - Tip: All-purpose flour works fine.
- 180 ml Water (水) — per serving
  - Tip: For mixing the dough — room-temperature water is fine.
- to taste (dough 3 g+ braised pork to taste) Salt (盐)
  - Tip: Regular table salt.
- 4 slices Ginger (生姜) — per serving
  - Tip: Older ginger has a more intense flavor.
- 1 section Scallion (white part) (大葱) — per serving
  - Tip: Use the white part of the scallion, cut into segments.
- 1 small handful Sichuan peppercorns (花椒) — per serving
  - Tip: Adds a numbing aroma and helps cut through the lamb's gamey taste.
- 3-5 pieces Dried red chili (干辣椒) — per serving
  - Tip: Adjust to your preferred level of spiciness.
- to taste Granulated sugar (白砂糖)
  - Tip: Used for caramelizing the sugar.
- to taste Dark soy sauce (老抽)
  - Tip: Used for coloring.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Mixing bowl, Rolling pin, Fine mesh strainer

## Method (9 steps)

1. **Blanch the Lamb** — Place the lamb in a pot of cold water and bring to a boil. Skim off the blood foam, then remove the lamb.
   - Duration: 10 min
   - Tip: Starting with cold water helps draw out more blood from the lamb.
   ![Step 1: Blanch the Lamb](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_1.jpg)
2. **Prep the Aromatics** — Slice the ginger (4 slices) and place the dried red chili and Sichuan peppercorns in a bowl to set aside.
   - Duration: 2 min
   - Tip: Snip the dried red chili open to release more flavor.
   ![Step 2: Prep the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_2.jpg)
3. **Caramelize the Sugar** — Add a bit more oil than usual to the wok. Once the oil is hot, add the granulated sugar and stir-fry until it turns a caramel color for the lamb.
   - Duration: 5 min
   - Tip: Watch the heat closely — add the lamb as soon as the sugar turns reddish-brown and starts bubbling, to avoid bitterness.
   ![Step 3: Caramelize the Sugar](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_3.jpg)
4. **Season and Stir-Fry** — Once the lamb has released its moisture, add salt, dark soy sauce, and the prepared aromatics (ginger, chili, and Sichuan peppercorns).
   - Duration: 2 min
   - Tip: Frying out the moisture helps eliminate the lamb's gamey flavor.
   ![Step 4: Season and Stir-Fry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_4.jpg)
5. **Braise the Lamb** — Add enough water to cover the lamb. Bring to a boil over high heat, then simmer for 10 minutes. Reduce to low heat and braise for 30 minutes.
   - Duration: 40 min
   - Tip: Add enough water all at once — you'll need extra for the noodles later.
   ![Step 5: Braise the Lamb](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_5.jpg)
6. **Mix and Rest the Dough** — Combine flour, salt, and water, mixing until smooth. Knead until the dough is smooth, rest for 10 minutes, then knead again and rest for another 5 minutes.
   - Duration: 20 min
   - Tip: Salt adds chewiness to the noodles.
   ![Step 6: Mix and Rest the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_6.jpg)
7. **Roll Out the Dough** — Shape the dough into a log, cut into 6 to 8 small pieces, brush with oil, and let rest for 5 minutes before rolling out into sheets.
   - Duration: 10 min
   - Tip: Brushing with oil prevents sticking and improves the dough's elasticity.
   ![Step 7: Roll Out the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_7.jpg)
8. **Steam the Noodles with Vegetables** — Add the sliced green bell pepper, sweet pepper, and scallion (white part). Lay the dough sheets one by one over the lamb, then stir-fry evenly or cover and steam for 4 minutes.
   - Duration: 5 min
   - Tip: Handle the dough sheets one at a time to avoid them sticking together.
   ![Step 8: Steam the Noodles with Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_8.jpg)
9. **Finish and Serve** — Make sure the noodles are fully cooked and the sauce has reduced evenly, then serve.
   - Duration: 1 min
   - Tip: Leave a little broth at the end — noodles soaked in sauce taste even better.
   ![Step 9: Finish and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_yang-pai-men-mian/step_9.jpg)

## Tips

- You can substitute store-bought noodles for the handmade ones, but wide noodles are recommended for the best texture.
- Use plenty of water when braising the lamb, since the noodles will absorb a lot of the broth.
- Always include a resting step when making the dough, or the noodles won't be chewy enough.

## Overview image

![Braised Lamb Chops with Noodles — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_yang-pai-men-mian_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/羊排焖面/羊排焖面.md

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---

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