|1.25 kg||lamb stock — or broth|
|2||garlic cloves — peeled but left whole|
|1 knob||fresh ginger — peeled|
|30 ml||soy sauce|
|1||fresh red chilli — halved and seeds removed, plus more for serving|
|3-4||shiitake mushrooms — or other exotic mushrooms, sliced|
|4 x 70 g||Ramen noodles — noodles only, not spice sachets|
|leftover roasted lamb — shredded, warmed or 300g lamb steak, pan-fried and finely sliced|
|1 bunch||spring onions — sliced, white part only|
|1 cup||bean sprouts|
|handful||fresh coriander — roughly chopped, to serve|
Place the stock/broth in a medium size pot with the garlic, ginger, star anise, soy sauce, halved chilli and sliced mushrooms. Bring to a simmer and cook over low heat for 10 minutes, covered. Remove from the heat and let it stand while you prepare the noodles.
Bring a pot of water to a boil and cook the noodles until just tender. Drain and transfer to 4 bowls.
Strain the broth through a sieve, then top each bowl of noodles with warmed lamb, hot broth, spring onions, sprouts, more chilli (optional), and fresh coriander. Serve at once.
Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.
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