Tuesday, February 23, 2010

Ginger Scallion Noodles with Lamb

gingerscallionnoodles-lamb

So. This was one of the dishes I served at our 13-course dinner, and while it's not very elegant, it's tasty and fun to both make and to eat. I'll definitely do the sauce again, but I hope I can find better noodles sometime. I used dried soba noodles, and while they were ok, they were not spectacular. Maybe I can make my own?

The lamb happened because I happened to have lamb ribs in my freezer that needed using up. Ribs of lamb really aren't good for much, and they're extremely fat. They definitely need assertive flavoring or they'll taste rather wooly - hence the hoisin sauce.

This whole recipe is more of a sketch - but you can't go wrong. Just mix as much noodles as you want with as much sauce as you want, top with meat (or chicken, pork, shrimp, whatever) and a few slices of pickled cucumber.

Ginger Scallion Noodles with Lamb

(printable recipe)

Ginger Scallion sauce from Momofuku:
a bunch of scallions (about 8), thinly sliced
125 ml finely chopped ginger
70 ml grapeseed oil
2 tsp light Japanese soy sauce
1 tsp sherry vinegar
1 tsp sea salt

I chopped my ginger by slicing it thinly with a mandolin, and then chopping it with a sharp knife. Mix all the ingredients and season (I liked a little more vinegar). Toss with freshly cooked noodles - I used soba noodles. The sauce will keep in the fridge for at least a few days.

Lamb Ribs with Hoisin sauce:

Place lamb ribs in a roasting pan. Brush with hoisin sauce and bake at 150°C until the meat is tender and falls off the bone. It will take at least a couple of hours. Brush periodically with more sauce if you'd like. When it's done, remove all the meat from the bone, place in a bowl and season to taste with more hoisin sauce.

Quick pickled cucumber:
thinly sliced cucumber
1 tbsp sugar
1 tsp salt

Mix together, and let sit for about half an hour.

Recipe in Swedish:
Nudlar med lamm, ingefära och salladslök

6 comments:

MeetaK said...

elegance is nice but seriously not THE most vital thing in a good dish and this looks totally good to me. loving the flavors of ginger in this!

The Cooking Ninja said...

I don't care how the food looks as long as it tastes great. :) Try Chinese noodles or spaghetti. :)

Fröken Dill said...

Sounds delicious!
I have never coooked lambs ribs, but I want to and this idea will be remembered.

Bellini Valli said...

I seem to be seeing Momofuku everywhere lately. I saw a copy on the H2Ope for Haiti site...I think I need to add it to my repertoire.

Barbara said...

I have to tell you that I don't think I have ever even seen lamb ribs in the gorcery! But I do love lamb and this dish looks wonderful!

ptasia said...

Love noodles done like this (only I guess I'd use sesame oil). And lamb ribs... yum!