3 cups chicken stock
2 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
2 tsp crushed garlic
200g udon noodles
250g lamb shoulder steaks
2 heads baby bok choy
1 medium carrot
2 spring onions
Salt and pepper
Directions
Broth: Bring 3 cups chicken stock to a simmer in a medium pot. Add 2 tsp crushed garlic, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sesame oil. Simmer for 5 minutes.
Lamb: Slice the lamb as thinly as possible. Season with salt and pepper. Cook in a hot pan with a drizzle of oil over high heat for 1–2 minutes until just browned. Set aside.
Noodles and veg: Add 200g udon noodles to the broth and cook for 2–3 minutes until tender. Halve 2 heads of baby bok choy and add to the broth for the last minute of cooking. Grate 1 medium carrot directly into the broth and stir through.
Serve: Ladle noodles and broth into bowls, top with the lamb slices and sliced spring onions. Serve with veggies on the side.
