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Lamb Neck Noodle Soup
Serves 4

To create this dish, I was inspired by a lamb noodle dish I always enjoy having at Legendary Noodle on Vancouver's Main Street. Their noodles are homemade, adding to the texture, but I think I've come up with a comforting dish that is easy to make at home. You can ask your butcher to set get the lamb neck for you, it is a very inexpensive cut of meat, but has a lot of flavour.

Ingredients for the soup stock:

• 3 large slices of lamb neck
• 8 cups of cold water
• 1 medium onion, studded with about 10 whole cloves
• 10 whole black peppercorns
• 1 bay leaf
• 1 carrot, roughly chopped
• 1 stick of celery, roughly chopped
• 3 whole cloves of garlic
• 5 1/4-inch slices of fresh ginger

Ingredients to Finish the Soup:

• 1 small package fresh Shanghai-style noodles
• 4 baby bok choy, washed and separated into individual leaves
• soya sauce and black pepper to taste
• hot sauce to taste

Place the lamb neck and the cold water in a large pot and bring to a boil, skimming off any foam that rises to the surface. Then add the rest of the stock ingredients and reduce to a simmer. Simmer, partially covered, for about 2 hours. Remove the lamb neck slices and pull off the meat, cutting it into small chunks, then setting aside. Strain the stock into a large bowl and refrigerate. When fat has congealed, remove and place the stock into a pot. Bring to a boil, then add the reserved lamb, noodles, bok choy and seasonings. Reduce heat to a simmer. When the bok choy has wilted a bit but still has some crunch to the stalks, the soup is ready. Taste for seasonings and serve in individual bowls.