Mongolian Lamb Noodle Bowl
Chef Jonathan Poyourow
Johnson & Wales University
This hearty, do-ahead bowl makes a welcoming addition to the winter menu. Chef Poyourow combines ground lamb, soba noodles and colorful vegetables with Asian staples including soy sauce, rice vinegar, sesame oil and chili oil. Fresh ginger, shallots and onions add another layer of flavor.
3½ lb. soba noodles
2 cups soy sauce
1 cup brown sugar
¾ cup rice vinegar
¼ cup chili oil
¼ cup sesame oil
¼ cup vegetable oil
4 to 6 lb. ground lamb
6 cups asparagus, cut in 2-in. pieces
6 cups assorted bell peppers, julienned
6 cups broccoli crowns
1¼ lb. onions, chopped
2½ cups sliced shallots
½ cup minced, peeled ginger
36 garlic cloves, minced
Sesame seeds, toasted peanuts, cilantro, chopped mint or sliced scallions, for garnish
1. In large stock pot, bring 3 gallons of water to a boil. Add soba noodles; lower heat and cover. Cook 3 minutes and immediately shock in ice water. Drain thoroughly and set aside in large container or bowl.
2. In medium bowl, combine soy sauce, brown sugar, rice vinegar, chili oil and sesame oil. Add half of mixture to soba noodles; toss to coat. Place noodles in refrigerator.
3. In large sauté pan or tilt skillet, heat vegetable oil over medium-high heat. Add ground lamb and brown. Remove lamb from pan, leaving oil.
4. In oil in pan, sauté asparagus, bell peppers, broccoli, onions, shallots, ginger and garlic over medium heat. Deglaze the pan with remaining soy sauce mixture. Add ground lamb and sauté until fully combined with the sauce. Transfer lamb mixture to hotel pan and cool to room temperature.
5. Once cooled, combine half the ground lamb mixture with the soba noodles; toss to combine. Place noodles and meat mixture into bowl; top with remaining ground lamb and vegetable mixture. Garnish with sesame seeds, toasted peanuts, cilantro, mint or scallions.
Photo courtesy of American Lamb Board