ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)
Ramen is one of those things that when asked, ‘what do you wanna eat’? and someone says ‘let’s go out for Ramen’ – it leads to an instant ‘good shout’ and probably a cuddle or better… This version uses left over roast lamb and for good reason.
Servings Prep Time
2people 15minutes
Cook Time
30minutes
Servings Prep Time
2people 15minutes
Cook Time
30minutes
Ingredients
Main stuff
  • 400g lambideally yesterdays roast and cut in to decent sized strips – I used leg
  • 500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
  • 2 spring onionsslice them up at an angle around 1cm
  • 2boiled eggstry to boil them so that the yolk runs ever so slighty
  • 2tbsp sesame oil
  • 3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
  • 1handfull closed cup mushroomssliced
  • 1small white onionchopped
Spices and stuff
Noodles or Zoodles
  • 2 green courgettes (zucchini)spiralized in to noodles or, if you must
  • 250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
  • 1medium carrotspiralize these or chop in to very thin strips. they won’t be cooking for long
  • 1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli’s are fine too)
Instructions
  1. If you are using zoodles, have them spiralized and to hand, do the carrots too – keep separate and you will not be cooking them. If you simply can’t do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side – as they steam they’ll finish cooking.
  2. A quick note about the lamb, it’s better to use pre-roasted as you’re not going to cook it for very long. Let’s assume you’ve roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn’t blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock…oh yeah.
  3. Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don’t want to add lots of colour to things, it will tarnish the broth.
  4. Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
  5. Bring it to the boil and turn down to a simmer – now’s the time to check and season to taste – you can use some salt if you like, but soy would be better – and be careful, don’t over season.
  6. Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order – add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water – shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
  7. Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You’re about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
  8. Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
  9. Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
  10. Thank you Japan


    ありがとうございました