Crispy Lamb Noodles

Crispy Lamb Noodles

• 2 dried guajillo chiles 
• 2 tbsp olive oil
• 2 shallots, peeled and halved
• 6 cloves garlic, peeled
• 1 (2 inch) piece ginger, peeled and sliced
• 1/4 cup cilantro stems, chopped
• 1 tbsp ground coriander
• 1 tbsp ground turmeric
• 2 tbsp sambal oelek
• 1 tbsp fish sauce
• 1 tbsp maple syrup
• 2 cups chicken broth
• 1 (14 ounce) cans unsweetened coconut milk
• 1 tbsp Olive Oil
• 1.5 lb ground lamb
• Kosher salt
• 4 tsp sambal oelek
• 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

1. Place dried guajillo chilies into a small bowl, pour hot water over to submerge. Let sit for 15 minutes. 
2. Pour olive oil into hot cast iron skillet. When oil shimmers, add shallots, garlic and ginger. Toast for 3-4 minutes until fragrant. Place toasted aromatics, cilantro stems, coriander, turmeric, 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 contents into a medium sauce pan with the remaining broth and coconut milk. Bring to a low simmer.
3. 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 samba oelek, garlic powder and ginger. Cook an additional 2-3 minutes until full cooked. 
4. Cook 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, squeeze of lime juice, soft boiled eggs, scallions and cilantro.