Bone-Broth Mutton Noodles with Chili-Oil Drizzle

Fresh wheat noodles rest in rich bone broth with seared minced mutton, pickled mustard greens, and a tingling chili-oil drizzle. The bowl recalls Noodles Under Paper Lanterns, when Kaifeng still ate under bobbing lanterns after the night drum.

Serves 4

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Ingredients

• 1 lb fresh wheat noodles
• 6 cups pork and chicken bone broth
• 12 oz minced mutton
• 1 1/2 cups pickled mustard greens
• 6 scallions
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp rendered pork fat
• 1/2 tsp Sichuan peppercorns
• 3 tbsp chili oil

Instructions

1. 1In a large pot, bring the bone broth to a simmer with soy sauce, rice vinegar, crushed Sichuan peppercorns, and rendered pork fat.
2. 2Heat a skillet over medium-high heat with the remaining rendered pork fat, add the minced mutton, and cook until well browned, breaking it up with a spoon.
3. 3Cook the fresh wheat noodles in a separate pot of boiling water until tender, drain, and divide among four deep bowls.
4. 4Add a spoonful of pickled mustard greens and the cooked mutton to each bowl, ladle the hot broth over top, finish with sliced scallions and a generous drizzle of chili oil, then serve immediately.