A central Asian dish of noodles and lamb.
Of course you will have lamb left because like me you are an over cooker! lol! We all cooked like we were having guests for Easter, right?
So this is a quick version of a dish that would normally centre on the homemade pulled egg noodles. You could certainly have a go at these but I would have thought, like me, you are done with slaving in the kitchen for a few days?
I know I am!
So instead use shop bought thick egg noodles or fresh pasta, much easier, I feel.
For the sauce you will need
into a wok goes
left over shredded lamb
splash or two of oil
Fresh tomatoes blanched, peeled and chopped
water to cover
optional (asparagus and green beans)
black rice vinegar to drizzle over the broth (from asian aisle in supermarket). You can use normal rice vinegar or white wine vinegar.