Udon-Lamb Noodle Bowl
Chef Jonathan Poyourow
Johnson & Wales University
Providence, R.I.
Noodle bowls should offer a memorable slurpable experience, and this one delivers. The ramen-style bowl features lean lamb sirloin paired with udon wheat noodles, baby bok choy, shiitake mushrooms, snow peas and eggs, all infused with Asian flavors. The star anise, white miso paste and togarashi give the bowl an authentic spin, while the more common ingredients of soy sauce, oyster sauce, ginger and garlic balance the flavor profile.
Ingredients
4½ lb. lamb sirloin, thinly sliced
¼ cup canola oil
3 gal. lamb or beef stock
1 cup + 2 tbsp. lite soy sauce
3 oz. oyster sauce
6 tbsp. brown sugar
6 tbsp. minced fresh ginger
24 garlic cloves, minced
6 star anise
1½ cups white miso paste
1 lb. shiitake mushrooms, sliced
3 cups baby bok choy
3 cups snow peas
6 eggs
1 lb. 6 oz. udon wheat noodles
Steps
1. In a medium rondeau or stock pot, add oil and lamb; quickly sear on both sides. Remove lamb and set aside.
2. To same pot, add 1½ gallons stock, 1 cup soy sauce, oyster sauce, brown sugar, garlic, ginger and star anise; bring to a boil, regularly skimming impurities off the top. Simmer, uncovered, for 1¼ to 1½ hours until liquid is reduced and thickened.
3. Into large saucepan, add remaining stock, 1 cup water, miso paste, remaining 2 tablespoons soy sauce, mushrooms, bok choy and snow peas. Cover and heat over medium-low for 3 to 5 minutes or until bok choy and snow peas are tender.
Photo courtesy of American Lamb Board