Spiced Lamb Ramen
Ingredients
The dressing
-
⅓
cup
red wine vinegar
-
¼
cup
soy sauce
-
2
Tbsp.
extra-virgin olive oil
The cucumbers
-
4
Persian cucumbers
thinly sliced
-
to taste
kosher salt
-
splash
red wine vinegar
The lamb
-
2
Tbsp.
extra-virgin olive oil
-
4
cloves
garlic, finely grated
-
1
lb.
ground lamb
-
2
tsp.
Diamond Crystal kosher salt
-
2
tsp.
ground cumin
-
2
tsp.
ground turmeric
-
2
tsp.
paprika
-
1
tsp.
ground cinnamon
-
1
tsp.
ground coriander
-
½
tsp.
crushed red pepper flakes
-
1
Tbsp.
tomato paste
-
1
Tbsp.
soy sauce
-
½
cup
water
The noodles
-
4
packages
fresh or dried ramen noodles
For serving
-
to taste
plain whole-milk yogurt
-
to taste
torn mint leaves
Instructions
- Whisk together red wine vinegar, soy sauce, and 2 Tbsp. olive oil in a bowl for the dressing.
- In a small bowl, toss sliced cucumbers with a splash of red wine vinegar and season with salt.
- Heat 2 Tbsp. olive oil in a skillet, add grated garlic, and cook until fragrant.
- Add ground lamb and salt to the skillet and cook until browned, breaking it up as it cooks.
- Stir in spices and tomato paste, cooking until the meat is coated and cooked through.
- Add soy sauce and water to the skillet, scraping up browned bits until combined.
- Cook ramen noodles according to package directions, then drain and toss with reserved dressing.
- Serve noodles topped with lamb, cucumbers, yogurt, and mint leaves.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
30g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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