Soba Noodles With Spicy Cumin Lamb Recipes

SPICY LAMB AND SOBA NOODLE SALAD

Steps:

• Whisk together 1/4 cup of the oil, five-spice powder and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Whisk together the vinegar, soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles.
• Bring a large pot of salted water to a boil. Add the soba noodles and cook until just tender, approximately 5 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
• Heat the grill to high.
• Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb.

SPICY COLD SOBA NOODLES

Steps:

• Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
• Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
• Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.

SPICY CUMIN LAMB "LONG LIFE" NOODLES

Steps:

• For the noodles:
• Mix together the flour and salt in a stand mixer or by hand in a large basin. Slowly add the water with the mixer on low speed, and then knead or mix until the dough is smooth, flat and consistent. Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick. Cover them with vegetable oil, and place them in the refrigerator right away to prevent sticking.
• For the soup:
• Mix together the sliced lamb, wine and egg white and marinate for 20 minutes. Coat a large saute pan with vegetable oil and heat over high heat until it reaches a smoking point. Add the lamb and egg mixture into the pan and cook until the meat is almost done, then set the meat aside in a small bowl. Add a little more oil to the pan and cook the scallions and onions without browning. Add the meat, cumin, soy sauce, sugar and salt and saute to let the flavor set in, 3 minutes, and then remove from the heat.
• Bring a large pot of water to a boil. When the water is almost boiling, take 3 pieces of the dough from the refrigerator. Press the dough flat on a work surface and take one end of the piece in each hand and pull. Slap the dough on the table until it becomes elongated into a wide noodle. Rip this noodle down the middle, creating a longer, continuous, circular noodle and throw it into the boiling water. Repeat with the rest of the pieces. Boil the noodles until cooked through, and then drain and transfer to a bowl. Top with the lamb, and add more soy sauce, chili oil and black vinegar to taste.

SOBA NOODLES WITH SPICY CUMIN LAMB

Steps:

• 1. Cook noodles according to package directions. Drain and rinse; drain well. 2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk. 3. Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside. 4. Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

SPICY COLD SOBA NOODLES

Steps:

• Heat soy sauce until reduced by half.
• Turn to low and add molasses.
• Warm briefly and transfer to bowl.
• Add remaining ingredients except noodles.
• Add salt to taste.
• Boil noodles about 3 minutes.
• Drain and plunge in ice water.
• Drain and rinse.
• Combine with sauce and chill.