Oat Noodle Fish (Youmian Yuyu) with Lamb, Tomato and Potato
可以跟西贝媲美的莜面鱼鱼（小朋友超爱吃） · northern cuisine · Northern China
Youmian yuyu is a specialty from northern China made with oat flour (naked oat / youmian). The dough is pinched into small pieces and rolled into slender fish-shaped strands, then cooked in soup. This version adds an extra tomato and potato to a base recipe for a richer, thicker broth. Rolling the dough is an easy, fun task for children to help with.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 401.4(Main ingredients only; seasoning not counted)
- Protein (g)
- 25(Main ingredients only; seasoning not counted)
- Fat (g)
- 22.2(Main ingredients only; seasoning not counted)
- Carbs (g)
- 25.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 307.2(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
yang rou羊肉
10.58 oz
potato土豆
2.0 piece
nai shi zi ［ xi hong shi ］奶柿子［西红柿］
2.0 piece
onion洋葱
1.0 whole
6.0 slice
0.13 cup
0.06 cup
black pepper黑胡椒粉
to taste
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Slice the lamb, then mix it with salt, light soy sauce, a little dark soy sauce, oil, and cooking wine; let it marinate briefly.
✅ Done when: The lamb slices are evenly coated with the marinade and have rested.
- 2
Step 2
Dice the potatoes, tomatoes, and onion. Finely chop the scallion and cilantro.
✅ Done when: All vegetables are cut into evenly sized dice and the herbs are minced.
- 3
Step 3
Prepare boiling water equal in weight to the oat flour. Slowly add it to the flour while stirring, until no dry flour remains, then knead by hand into a smooth, soft dough.
✅ Done when: The dough comes together with no dry flour left and its surface is smooth and soft.
- 4
Step 4
Pinch small pieces from the dough and roll each one into a thin, elongated fish shape (optionally press them over a ridged grooved board to make shell shapes).
✅ Done when: Each piece is rolled into a slender fish-shaped strand with pointed ends.
Heat oil in a pot over medium heat and stir-fry the lamb until it changes color. Add the scallion, ginger, onion, tomato, and potato, plus 2 spoonfuls of rice vinegar and 1 spoonful of light soy sauce; stir well. Add water, bring to a boil over high heat, then reduce to medium-low heat and season with salt.
✅ Done when: The lamb has lost its raw color and the pot comes to a rolling boil before being turned down to a simmer.
Once the potatoes are cooked through, add the oat noodle fish. When the water boils again, add freshly ground black pepper and cook for a few minutes until the fish pieces are done, then turn off the heat. Let the oat noodle fish sit in the pot to absorb the broth, then plate and sprinkle with cilantro.
✅ Done when: The potatoes are tender, the fish pieces are cooked through after a few minutes at a simmer, and they plump up as they absorb the broth.