Shredded Lamb Ramen
Leftover meat? This quick & easy ramen recipe will have you slurping up dinner in no time!
Serves: 2
Preparation time: 15 minutes
Cooking time: 20 – 30 minutes
Ingredients:
- For the Lamb:
- 2 cups cooked shredded lamb (leftover lamb works great)
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp garlic powder
- ½ tsp ground ginger
- For the Broth:
- 4 cups beef stock
- 2 Tbsp soy sauce
- 1 tbsp miso paste (optional for extra depth)
- 1 Tbsp hoisin sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 1 tsp chili flakes (optional for spice)
- For the Ramen Bowl:
- 2 packs of ramen noodles
- 1 cup baby spinach or bok choy
- ½ cup mushrooms, sliced
- 2 boiled eggs, halved
- 2 green onions, sliced
- 1 Tbsp sesame seeds
How To Make Lamb Ramen
- In a small pan over medium heat, toss the shredded lamb with soy sauce, sesame oil, garlic powder, and ground ginger.
- Sauté for 3-4 minutes until slightly crispy. Set aside.
- In a pot over medium heat, add broth, soy sauce, miso paste, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger.
- Bring to a gentle simmer for 10 minutes to let the flavours blend.
- Add mushrooms and greens to the broth, then add ramen noodles.
- Cook for 3-4 minutes or until the noodles are tender.
- Divide the noodles and broth into bowls.
- Top with shredded lamb, boiled eggs, green onions, and sesame seeds.