Crispy Lamb Noodles
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2 dried guajillo chiles
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2 tbsp olive oil
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2 shallots, peeled and halved
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6 cloves garlic, peeled
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1 (2 inch) piece ginger, peeled and sliced
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1/4 cup cilantro stems, chopped
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1 tbsp ground coriander
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1 tbsp ground turmeric
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2 tbsp sambal oelek
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1 tbsp fish sauce
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1 tbsp maple syrup
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2 cups chicken broth
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1 (14 ounce) cans unsweetened coconut milk
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1 tbsp Olive Oil
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1.5 lb ground lamb
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Kosher salt
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4 tsp sambal oelek
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1/2 tsp garlic powder
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1/4 tsp ginger powder
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Kosher salt
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4 (3 ounce) packages instant ramen noodles
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1 lime, sliced into wedges
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2 eggs, soft-boiled for garnish
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1 bunch scallions, very thinly sliced for garnish
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Cilantro, for garnish
- 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 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.
- 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.
- 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.