Udon-Lamb Noodle Bowl



Marinated American lamb chops with rosemary & garlic on a plate


  • 4-1/2 pounds American Lamb sirloin, sliced thin
  • 1/4 cup canola oil
  • 3 gallons lamb or beef stock
  • 1 cup plus 2 tablespoons lite soy sauce
  • 3 ounces oyster sauce
  • 6 tablespoons brown sugar
  • 6 tablespoons ginger, minced
  • 24 garlic cloves, minced
  • 6 star anise
  • 1-1/2 cups white miso paste
  • 1 pound shitake mushrooms, sliced
  • 3 cups baby bok choy
  • 3 cups snow peas
  • 6 eggs
  • 1 pound, 6 ounces udon wheat noodles
  • Garnishes:  Sesame seeds, coriander, togarashi powder, Sriracha sauce, as desired


In a medium rondeau or stock pot, add oil and lamb strips; quickly sear on both sides. Remove lamb and set aside; add 1-1/2 gallons stock, 1 cup soy sauce, oyster sauce, brown sugar, garlic, ginger and star anise. Bring to a boil, regularly skimming impurities off the top. Simmer, uncovered, for 1-1/4 to 1-1/2 hours until liquid is reduced and thickened.

In a large saucepan, add remaining stock, 1 cup water, miso paste, remaining 2 tablespoons soy sauce, mushrooms, bok choy and snow peas. Heat over medium-low, covered, for 3 to 5 minutes or until bok choy and snow peas are tender.

Meanwhile, cook eggs for 6 minutes in a medium saucepan of simmering water. Remove with a slotted spoon; place in a bowl of cold water. Once cool enough to handle, peel eggs and cut into halves.

In the same pan of boiling water, cook noodles according to packet instructions; drain.

Divide the noodles into individual serving bowls; add lamb and eggs. Ladle the miso broth and vegetables over the top. If desired, sprinkle with sesame seeds, coriander, togarashi powder and/or Sriracha sauce.


Chef Tips:

  • If desired, use ground American Lamb instead of sirloin in this dish.
  • Traditional ramen noodles or soba noodles may be used in place of Udon wheat noodles.
  • Customize your ramen bowl to taste. If you prefer a darker, richer broth, use Aka or Red Miso paste rather than White Miso paste. Add items like lemongrass and kefir lime leaves to the broth for more citrus flavor.
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