Hot and Numbing Shredded Lamb Noodle Soup

seriouseats.com

PDK87

subheading: For the Broth:

3 ½ to 4 pounds (1.5 to 1.8kg) lamb shanks or lamb neck slices

2 tablespoons ( 18 g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight

2 tablespoons (30ml) vegetable oil, divided

2 tablespoons (30ml) Shaoxing wine or dry sherry wine

2 quarts ( 1920 ml) store-bought or homemade chicken stock

2 cups ( 480 ml) water

2 scallions ( 30 g), trimmed and halved

2 medium cloves garlic, smashed

One 2-inch stick cinnamon

One 1-inch piece ginger, smashed

4 star anise pods

subheading: For the Topping:

¾ cup ( 180 ml) canola oil

4 medium cloves garlic, finely minced

8 to 12 dried bird's eye chiles ( 6 to 10 g), coarsely ground

2 tablespoons ( 16 g) toasted cumin seeds, coarsely ground, plus extra whole seeds for serving

1 tablespoon ( 4 g) Sichuan peppercorns, coarsely ground (see notes)

¼ teaspoon ground white pepper

⅓ cup ( 80 ml) dark soy sauce

2 teaspoons ( 8 g) sugar

subheading: For Serving:

6 servings hand-pulled noodles (lamian) or store-bought lamian or ramen noodles (see notes)

4 scallions, sliced thinly

8 fresh cilantro sprigs, cut into 1-inch pieces

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