Recipe Provided ByChef Jonathan Poyourow, MA, RD, LD, CSCS
- 4 to 6 pounds ground American Lamb
- 3-1/2 pounds soba noodles
- 2 cups soy sauce
- 1 cup brown sugar
- 3/4 cup rice vinegar
- 1/4 cup chili oil
- 1/4 cup sesame oil
- 1/4 cup vegetable oil
- 6 cups asparagus, cut into 2-inch segments
- 6 cups assorted bell peppers, julienned
- 6 cups broccoli crowns
- 1-1/4 pounds onions, chopped
- 2-1/2 cups shallots, sliced
- 1/2 cup ginger, minced
- 36 garlic cloves, minced
In a large stock pot, bring 3 gallons of water to a boil. Add soba noodles, remove from heat and cover. Cook for 3 minutes and immediately shock in ice water. Drain thoroughly. Set aside.
In a bowl, combine soy sauce, brown sugar, rice vinegar, chili oil and sesame oil. Add half of mixture to the soba noodles; toss to coat. Place noodles in refrigerator.
In a large sauté pan or tilt skillet, heat vegetable oil. Add ground lamb and brown. Remove lamb from the pan, leaving the oil. In the oil, sauté the asparagus, bell peppers, broccoli, onions, shallots, ginger and garlic. Deglaze the pan with remaining sauce mix. Add ground lamb and sauté until fully combined with the sauce. Remove the mixture, place in a hotel pan and cool to room temperature.
Once cooled, combine half of the ground lamb mixture with the soba noodles; toss to combine. Place noodles and meat mixture into bowl; top with remaining ground lamb and vegetable mixture. Garnish with sesame seeds, toasted peanuts, cilantro, mint or scallions.
· If desired, this dish can be served hot.
· You may substitute quinoa or your favorite starch of choice for soba noodles.
· Toss in additional vegetables such as cauliflower, Japanese eggplant or zucchini if desired.