4 servings
Prep: 10 mins,
Cooking: 15 mins
An easy "cheats" recipe using leftovers and with a few simple shortcuts makes for quick, delicious and fragrant lamb ramen. Brought to you by Lamb and Mutton SA.
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Ingredients (12)
1.25 kg | lamb stock — or broth |
2 | garlic cloves — peeled but left whole |
1 knob | fresh ginger — peeled |
1 | star anise |
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 |
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