Ramen noodles are a popular and convenient dish, but often lack flavor. This recipe for crispy lamb ramen noodles adds delicious and savory ingredients to make a more satisfying meal. The combination of lamb, eggs, and onions will leave you feeling full and satisfied. Best of all, this dish can be made in under 30 minutes! So next time you’re in a hurry, give these crispy lamb ramen noodles a try. You won’t be disappointed.
Recipe
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. gluten free ramen noodles
1 lime, sliced into wedges
2 eggs, soft-boiled
4 green onions, sliced
cilantro, for garnish
How to Prepare
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 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.
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