SKILL LEVEL: Expert
PREP: About 30 minutes
COOKING: 15 minutes
MAKES: 4 servings
PAIRS WELL WITH: Fresh edamame, sparkling white wine
SKILL LEVEL: Expert
PREP: About 30 minutes
COOKING: 15 minutes
MAKES: 4 servings
PAIRS WELL WITH: Fresh edamame, sparkling white wine
This flavorful Kun-Lai-style noodle soup is made from mutton and goat milk. As Brother Noodle says, “Steam goat noodle: Number one! Come fill belly with noodle, yes! Very good!”
6 to 7 ounces buckwheat soba noodles
2 tablespoons peanut oil
2 to 3 garlic cloves, minced
1 pound mutton or lamb, cut into bite-sized pieces
1 tablespoon red curry paste
1 /2 teaspoon turmeric
1 cup goat milk
1 /3 cup peanut butter
2 1 /2 cups beef or chicken broth
1 teaspoon brown sugar
1 cup canned sliced bamboo shoots
Juice of 1 /2 lime
Red pepper flakes, to taste
1 to 2 tablespoons parsley leaves, minced
3 to 4 green onions, sliced, for garnish
1. Begin by cooking the noodles according to their directions, draining and rinsing when they are just slightly underdone. Set aside.
2. Heat the peanut oil over medium heat in a large frying pan with tall sides. Add the garlic and fry until softened and fragrant, but not brown. Add the mutton and sear on all sides, about 3 to 4 minutes. Stir in the curry paste and turmeric, followed by the goat milk and peanut butter, and mix until smooth. Slowly pour in the broth, then add the brown sugar and bamboo shoots, and cook for another 5 to 10 minutes. Stir in the lime, red pepper, and parsley, then remove from heat.
3. Divide the noodles between serving bowls, pour the sauce and mutton over the noodles, then top with green onions and an extra shake of red pepper for garnish. Serve immediately.