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Ingredients
- 3 tbsp. olive oil, divided
- 2 shallots, halved
- 4 cloves garlic
- 1 inch piece ginger, peeled & sliced
- 4 tbsp. cilantro, chopped
- 1 tbsp. ground coriander
- 1 tbsp. ground turmeric
- 4 tbsp. sambal oelek, divided
- 1 tbsp. fish sauce
- 1 tbsp. maple syrup
- 2 dried chillies
- 3 cups (720ml) chicken broth
- 14 oz. (400ml) can light coconut milk
- 1.5 lbs. (680g) ground lamb
- ½ tsp. garlic powder
- ¼ tsp. ground ginger
- ½ oz. (340g) instant ramen noodles
- 1 lime, sliced into wedges
- 2 eggs, soft-boiled
- 4 green onions, sliced
- cilantro, for garnish
Prep Time:
15
Minutes
Directions
Cook Time:
20
Minutes
- Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat. Add the shallots, garlic and ginger. Cook for 3-4 minutes until fragrant.
- Place the cooked shallots, garlic and ginger into a food processor. Add the cilantro, ground coriander, turmeric, 2 tablespoons of samba oelek, fish sauce, maple syrup, chillies and 1 cup of chicken broth. Blitz until smooth. Transfer the mixture into a medium sized pot and add the remaining broth and coconut milk. Bring to a low simmer.
- In the same skillet, heat the remaining 2 tablespoons of olive oil over a medium heat and cook the lamb for 3-4 minutes until cooked through and browned.
- Add the remaining 2 tablespoons of samba oelek, garlic powder and ginger, and cook for an additional 2-3 minutes.
- Cook the ramen noodles according to instructions on packaging.
- To serve, divide the noodles between 8 bowls and cover with the broth. Top with the crispy lamb, a squeeze of lime juice, soft boiled eggs, green onions and garnish with cilantro.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
