Crispy Lamb Ramen Noodles
Serves
8
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
3 tbsp. olive oil, divided
2 shallots, halved
4 cloves garlic
1 inch piece ginger, peeled & sliced
4 tbsp. cilantro, chopped
1 tbsp. ground coriander
1 tbsp. ground turmeric
4 tbsp. sambal oelek, divided
1 tbsp. fish sauce
1 tbsp. maple syrup
2 dried chillies
3 cups (720ml) chicken broth
14 oz. (400ml) can light coconut milk
1.5 lbs. (680g) ground lamb
½ tsp. garlic powder
¼ tsp. ground ginger
½ oz. (340g) instant ramen noodles
1 lime, sliced into wedges
2 eggs, soft-boiled
4 green onions, sliced cilantro, for garnish
Nutrition
(Per Serving)
Calories
575
Fats
37 g
Protein
21 g
Carbs
39 g
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat. Add the shallots, garlic and ginger. Cook for 3-4 minutes until fragrant.
- Place the cooked shallots, garlic and ginger into a food processor. Add the cilantro, ground coriander, turmeric, 2 tablespoons of samba oelek, fish sauce, maple syrup, chillies and 1 cup of chicken broth. Blitz until smooth. Transfer the mixture into a medium sized pot and add the remaining broth and coconut milk. Bring to a low simmer.
- In the same skillet, heat the remaining 2 tablespoons of olive oil over a medium heat and cook the lamb for 3-4 minutes until cooked through and browned.
- Add the remaining 2 tablespoons of samba oelek, garlic powder and ginger, and cook for an additional 2-3 minutes.
- Cook the ramen noodles according to instructions on packaging.
- To serve, divide the noodles between 8 bowls and cover with the broth. Top with the crispy lamb, a squeeze of lime juice, soft boiled eggs, green onions and garnish with cilantro.