Homemade Ramen Noodles with Lamb Steak | Easy quick Ramen

lamb steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork is often more affordable.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat adds fiber, while instant noodles are budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is cost-effective.

Marinate lamb steaks with salt, smoked paprika, black pepper, and 4 tsp soy sauce.

Spray olive oil on a pre-heated griddle pan and fry the lamb steaks for 5 minutes on each side for well done.

Let the steaks rest for about 10 minutes.

In a pot, add 1.5 liters of water, finely chopped ginger, garlic, and lamb stock; mix well and bring to a boil.

Once boiling, add grated carrots and mushrooms; mix for a couple of minutes.

Add ramen noodles to the pot.

Then add spring onions, bean sprouts, and broccoli; cook for 5 minutes.

Cut the rested lamb steak and start assembling the ramen by adding noodles and broth into a bowl.

Top with lamb steak, grated carrots, fresh spring onions, bean sprouts, and a boiled egg (boiled for 6 minutes).

Add seaweed and sprinkle with fresh chili and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens