Ingredients
Crispy Lamb Noodles
- 2 dried guajillo chiles
- 3 tablespoons olive oil, divided
- 2 shallots, peeled and halved
- 6 cloves garlic, peeled
- 1 (2 inch) piece ginger, peeled and sliced
- 1/4 cup cilantro stems, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 4 tablespoons sambal oelek, divided
- 1 tablespoon fish sauce
- 1 tablespoon maple syrup
- 2 cups chicken broth
- 1 (14 ounce) cans unsweetened coconut milk
- 1.5 lb ground lamb
- Kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- Kosher salt
- 4 (3 ounce) packages instant ramen noodles
- 1 lime, sliced into wedges
- 2 eggs, soft-boiled for garnish
- 1 bunch scallions, very thinly sliced for garnish
- Cilantro, for garnish
Instructions
- Place dried guajillo chilies into a small bowl, pour hot water over to submerge. Let sit for 15 minutes.
- Pour olive oil into hot cast iron skillet. When the oil shimmers, add the shallots, garlic and ginger. Toast for 3-4 minutes until fragrant.
- Place the toasted aromatics, cilantro stems, coriander, turmeric, 2 tablespoons samba oelek, fish sauce, maple syrup, guajillo chiles and 1 cup of chicken broth into the bowl of a food processor. Blitz for 1:00 until smooth. Pour the contents into a medium sauce pan with the remaining broth and coconut milk. Bring to a low simmer.
- In the same cast iron, heat olive oil over medium heat. Place ground lamb into skillet, break it up slightly and season with salt. Do not touch the lamb for 3-4 minutes to allow a crust to form. Once the lamb has browned on the bottom, begin to break it up into small pieced. Add the remaining 2 tablespoons of samba oelek, garlic powder and ginger. Cook an additional 2-3 minutes until full cooked.
- Cook the ramen to package instructions.
- Place cooked noodles into a bowl, scoop 1 cup of broth into the bowl, toss noodles slightly.
- Top noodles with crispy lamb a squeeze of lime juice, soft boiled eggs, scallions and cilantro.
Ingredients
Crispy Lamb Noodles
- 2 dried guajillo chiles
- 3 tablespoons olive oil, divided
- 2 shallots, peeled and halved
- 6 cloves garlic, peeled
- 1 (2 inch) piece ginger, peeled and sliced
- 1/4 cup cilantro stems, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 4 tablespoons sambal oelek, divided
- 1 tablespoon fish sauce
- 1 tablespoon maple syrup
- 2 cups chicken broth
- 1 (14 ounce) cans unsweetened coconut milk
- 1.5 lb ground lamb
- Kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- Kosher salt
- 4 (3 ounce) packages instant ramen noodles
- 1 lime, sliced into wedges
- 2 eggs, soft-boiled for garnish
- 1 bunch scallions, very thinly sliced for garnish
- Cilantro, for garnish
Instructions
- Place dried guajillo chilies into a small bowl, pour hot water over to submerge. Let sit for 15 minutes.
- Pour olive oil into hot cast iron skillet. When the oil shimmers, add the shallots, garlic and ginger. Toast for 3-4 minutes until fragrant.
- Place the toasted aromatics, cilantro stems, coriander, turmeric, 2 tablespoons samba oelek, fish sauce, maple syrup, guajillo chiles and 1 cup of chicken broth into the bowl of a food processor. Blitz for 1:00 until smooth. Pour the contents into a medium sauce pan with the remaining broth and coconut milk. Bring to a low simmer.
- In the same cast iron, heat olive oil over medium heat. Place ground lamb into skillet, break it up slightly and season with salt. Do not touch the lamb for 3-4 minutes to allow a crust to form. Once the lamb has browned on the bottom, begin to break it up into small pieced. Add the remaining 2 tablespoons of samba oelek, garlic powder and ginger. Cook an additional 2-3 minutes until full cooked.
- Cook the ramen to package instructions.
- Place cooked noodles into a bowl, scoop 1 cup of broth into the bowl, toss noodles slightly.
- Top noodles with crispy lamb a squeeze of lime juice, soft boiled eggs, scallions and cilantro.