Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg - this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

For The Tofu

  • 1 block tofu - cut into cubes

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

For the Salad

  • 3 carrots, thinly sliced

  • 3 cucumbers, thinly sliced

  • 1 head romaine

  • 1 bundle basil

  • 1 bundle cilantro

  • 2 cups rice noodles

  • 1/3rd cup bean sprouts

  • 1 avocado (optional)

For the Peanut Dressing

  • 1⁄4 cup peanut butter

  • 1 tablespoon Califia Farms unsweetened almondmilk

  • juice of 1 lime

  • 1 tablespoon soy sauce/tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon Sriracha

  • 1 teaspoon ginger, finely minced

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

I am obsessing over these crispy tofu tahini noodles. It is a easy tahini based sauce packed with so much flavor and crispy crispy tofu - not sure what can be better!!

I am also obsessing over my new blue carbon steel wok, which is sooo easy to use.
I love how hot the wok gets (it can withstand temp up to 900 F!) and how fast it is to use to create flavorful dishes.

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

Ingredients

  • 1/3rd cup green onions

  • 8 oz rice noodles

  • 1 block tofu, cut into cubes

For the Sauce

  • 1/4th cup soy sauce

  • 1 tablespoon sesame oil

  • 2 thinly sliced thai chili

  • 1 tablespoon honey

  • 2 tablespoons tahini

  • 1 tsp vinegar

  • 1 tablespoon black soy sauce

  • top with crushed peanuts

Directions

Take your rice noodles and soak them in warm water for 25 minutes.

To begin, make your sauce by mixing soy sauce, sesame oil, sliced thai chili, honey, tahini, vinegar and black soy sauce in a bowl, set aside.

In the meantime, cube your tofu and heat a wok with vegetable oil. Add your tofu in a let it get crispy by stirring on all their sides every 3-4 minutes.

Add in your rice noodles, the sauce and green onions. Stir well and top with peanuts.

To learn more about Made-In and to pre-order the Wok, see more here.

Keep up with me on instagram @lindseyeatsla!

Crispy Tofu Tahini Noodles

8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

8 ingredient dreamy, easy pz coconut stir fry noodles. this recipe literally goes on repeat for weekday lunches for me and it takes no time @ all. It's stir fried with chili oil and soy sauce  and sautéd with shiitake mushrooms (my favorite) and green onions!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

Ingredients

  • 2 cups ramen noodles or noodles of your choice

  • 2 cups sliced shiitake mushrooms

  • 1⁄2 cup sliced green onions

  • 2 tablespoons soy sauce

  • 1 tablespoons sesame oil

  • 1/2 tablespoons chili oil

  • 1 teaspoon sesame seeds

  • 1 1⁄2 tablespoons Califia Farms Go Coconuts

Directions

Begin to boil your noodles according to the package instructions. Strain and set aside.

Slice your mushrooms. In a pan, sauté and grill your shiitake mushrooms with soy sauce and sesame oil for about 15 minutes until they are grilled through. In the same pan, add back in your noodles.

Mix with green onions, soy sauce, sesame oil, chili oil, sesame seeds and coconut milk. Let the flavors combine and stir for 3-4 minutes. Top with green onions and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

Cauliflower Kung Pao Noodles

Cauliflower Kung Pao Noodles

Cauliflower kung pao noodz for dinn! spicy and filled with veggies like bell pepper and snow peas. I love the versatility of these noodles because you can use any vegetables you want, any noodles you want (zoodles would work really well with this too!).

Cauliflower Kung Pao Noodles

Cauliflower Kung Pao Noodles

Ingredients

  • 1 head of cauliflower

  • 1/2 tsp Chinese 5 spice

  • 1⁄2 tablespoon garlic chili paste

  • 1 cup Califia Farms Unsweetened Creamer

  • 1 cup cooked noodles of your choice

  • 1⁄4 cup soy sauce

  • 1 tablespoon black soy sauce

  • 1⁄3 cup cornstarch

  • 1⁄2 tsp chili flakes

  • 5-6 whole dried chiles

  • 1⁄2 cup red bell pepper

  • 1⁄2 cup green onions

  • 1⁄2 cup snow peas

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • top with chopped peanuts

Directions

To begin, start by marinating your cauliflower with cornstarch, creamer, chili flakes and Chinese five spice. Set aside.

Next, take your minced onions and minced garlic and sweat out with a drizzle of olive oil - about 3-4 minutes. Add your cauliflower in and let it sauté for another 10 minutes.

Add in your soy sauce, black soy sauce, garlic chili paste and whole dried chiles and let everything mix together. Once everything is incorporated, add in your veggies; snow peas, bell pepper and green onions.

The last step is to add in your cooked noodles, mix well and serve!

Keep up with me on Instagram at @lindseyeatsla!

Cauliflower Kung Pao Noodles
Cauliflower Kung Pao Noodles

Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

This miso mushroom ramen on my mind rn! A thick and rich vegan broth made with miso paste, soy sauce, sesame oil, shiitake mushrooms + more. This is my favorite and cozy meal to make that is easy + quick to whip up! See below for the full recp!

Umami Miso Mushroom Ramen
Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

  • 1 1/2 cup Lightlife Original Crumbles

  • 3 tablespoons white miso paste

  • 1 cup sliced shiitake mushrooms

  • 2 1⁄2 tablespoons soy sauce

  • 2 cups vegetable broth

  • 1⁄2 tablespoon sesame seeds

  • 1 tsp chili oil

  • 2 teaspoons sesame oil

  • 1⁄2 tsp sugar

  • 4-5 cloves of garlic

  • 2 tablespoons ginger

  • 1 tsp vegetable oil

  • salt and pepper to taste

Toppings

Ramen Noodles, Spinach, Green Onions

Directions

Before you begin, cook and crisp your meatless crumbles with a tablespoon of soy sauce for about 5-10 minutes. Set aside.

Thinly slice your garlic, ginger and mushrooms. In a deep pot, place your garlic, ginger and mushrooms with a drizzle of vegetable oil. Sweat and brown for 15-20 minutes on medium low heat.

Next, add in your miso paste, soy sauce, sesame oil and sesame seeds. Stir well for 5-10 minutes until a thick-like paste forms.

Add in your broth and sugar and let come to a simmer for about 30- 40 minutes. In the meantime, begin to make your ramen noodles according to the package instructions and set aside.

Take your broth off the heat and drizzle in your chili oil. Top with your meatless Lightlife Crumbles, cooked ramen noodles, spinach and green onions.

Keep up with me on Instagram at @lindseyeatsla!

Umami Miso Mushroom Ramen

Mushroom Ragu Pappardelle Pasta

Mushroom Ragu Pappardelle Pasta

Shredded Mushroom Ragu Pasta made with shredded mushrooms instead of beef that make this the perf vegetarian dish. Topped with burrata for extra yumz!

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Mushroom Ragu Pappardelle
Ingredients
  • 2 cups shredded jumbo oyster mushrooms
  • 2 chopped garlic cloves
  • 1/2 cup chopped onion
  • 12 oz pappardelle pasta
  • 1 cup tomato sauce
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon soy sauce
  • 1/4th cup shredded parmesan
  • paprika, pepper + salt to taste
Instructions
Start by sweating chopped onions and garlic. Next add your spices and stir well. add your shredded mushrooms. Add your balsamic vinegar and soy sauce and let the mushrooms cook through. Add your sauce and let simmer and grill. Mix well in cooked pasta, a little dash of pasta water, shredded parmesan and top with burrata!

Keep up with me on Instagram at @lindseyeatsla!

Shredded Mushroom Ragu Pasta
Mushroom Ragu Pappardelle Pasta

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall-time Stir Fry Ramen filled with Squash, Carrots + Spinach! Load it up however you like and stir fry with vinegar, Sriracha and crispy garlic. This is my GO-TO lunch when there is nothing much in my fridge except leftover veggies and noodles - and it’s quick too! See below for the recipe.

Fall Stir Fry Ramen
Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Ingredients

  • 1⁄2 cup sliced carrots

  • 1⁄2 cup sliced acorn squash

  • 1⁄2 cup spinach

  • 2 One Culture chicken noodle ramen cups (cook in broth then strained)

  • 1/4th cup green onions + for garnish

  • 2 T Soy sauce

  • 1 tsp One Culture Gochujang

  • 1⁄2 tsp Vinegar

  • 1 T Sriracha

  • 1 T Crispy garlic

  • Salt and pepper to taste

Directions

Start by prepping your ingredients by preheating your oven to 400 degrees and chopping your carrots and acorn squash. Place in the oven for 30 minutes with salt and pepper.

Make your ramen cups according to the package instructions and strain the liquid.

In a wok or skillet, pour your ramen noodles in with a drizzle of olive oil. Add your carrots, acorn squash and spinach. Next add soy sauce, gochujang, vinegar, siracha, green onions and crispy garlic. Mix well and adjust with seasoning as needed. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Fall Stir Fry Ramen

Coconut Curry Noodles (Vegan!)

Coconut Curry Noodles

THESE vegan coconut curry noodles are not to be missed out on! A base of coconut milk, almondmilk and homemade chili paste make this curry super special. Top with lime juice, chili flakes, red onions + noodles.

Coconut Curry Noodles
Coconut Curry Noodles

Mushroom Vegan Khao Soi (Coconut Curry Noodles)

Ingredients

  • 2 1⁄2 -3 cups of assorted mushrooms

  • 13.5 fl oz canned coconut milk ( about 1 can)

  • 1⁄3 cup Califia Unsweetened Original Almondmilk

  • 1/8th tsp turmeric

  • 1/8th tsp curry powder

  • 1/3rd cup water

  • 1 tablespoon agave

  • 8 oz noodles

  • 3 tsp of homemade chili paste

  • Salt to taste

For the Chili Paste (can also use a store bought chili paste)

  • 1⁄4 cup chopped garlic

  • 1/4th cup chopped ginger

  • 4 new mexico chiles seeded and cut (2-3 if you want it less spicy)

  • 1 tablespoon turmeric

  • 1 tablespoon chili flakes

  • 2 tablespoons oil

  • 3 shallots

Directions

Before beginning your curry, make the chili paste. In a dry skillet, grill garlic, shallots, ginger and new mexico chiles (sliced and seeded) for about 4-5 minutes until charred. Place in a food processor with oil, chili flakes and turmeric until a paste forms.

Start to make your soup! In a pot, grill and sauté mushrooms for about 3-5 minutes. Next add in your coconut milk and stir for 1-2 minutes.

Next, add in your chili paste (adjust to taste), turmeric and curry powder. Stir. Next add in your almondmilk and water, add agave as well as salt to taste. Let it come to a simmer and turn off heat.

Top your coconut soup with your choice of noodles, lime wedges and chili flakes.

Keep up with me on Instagram at @lindseyeatsla!

Coconut Curry Noodles

Loaded Chicken Ramen Noodle Soup

Loaded Chicken Ramen Noodle Soup

I am seriously loving all things noodles + ramen, especially for the upcoming seasons. This loaded chicken ramen noodle soup is about to be on the weeknight rotation because its soo easy. I use these ready made soup cups from One Culture Foods and then just add all the toppings my heart desires.

Loaded Chicken Ramen Noodle Soup
Loaded Chicken Ramen Noodle Soup

Loaded Chicken Ramen Noodle Soup

Ingredients

  • 2 One Culture Chicken Ramen Noodle Soup Cups

  • 2 soft boiled eggs

  • 1 cup mushrooms

  • 1 cup spinach

  • fresno chiles + green onions to garnish

Directions

Start by grilling and wilting down your spinach and mushroom in a skillet with salt and pepper. Once charred and wilted, set aside.

In the meantime, make your soft boiled eggs by boiling water and then placing in your eggs. Then set a timer for 7 minutes, strain and cool under cold water immediately.

Make your ramen cups according to the package instructions. Pour in a bowl with your spinach, mushrooms, soft boiled eggs and top with green onions and fresno chiles.

Keep up with me on Instagram at @lindseyeatsla!

Loaded Chicken Ramen Noodle Soup

Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken

Spicy dan dan zoodles with ground chicken for tn's dinner! Homemade chili oil mixed in with fresh grated garlic, ginger, coconut aminos (gluten free sub for soy sauce), sesame oil, tahini + more. Topped with spicy ground chicken and zucchini noodles ~ my heart is full. <3

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken


Chili Oil

  • 1⁄2 cup vegetable oil
  • 4-5 tablespoons Szechuan peppercorns or Thai chili flakes

Dan Dan Sauce

  • 1/4th cup Snake Oil Hot Sauce
  • 5 tsp Tessemae’s Lemon Garlic
  • 1 tablespoon chopped scallions
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1/3rd cup chili oil (see above)
  • 1⁄4 cup coconut aminos
  • 1 tablespoon tahini
  • 1 teaspoon Sesame oil
  • 2 tablespoon water
  • Salt and pepper to taste

Other Ingredients

  • 3 cups vegetable noodles of your choice (zucchini, sweet potato, carrot, butternut squash, etc.)
  • 1 lb ground chicken
  • 1 bunch of spinach
  • chopped cashews and green onions for garnish

Directions

First, begin to make your chili oil. Heat your 1/2 cup of vegetable oil in a skillet until hot! Add in your peppercorns or flakes, and let the chili oil mix together.

After your chili oil is ready, mix 1/3rd cup chili oil in a bowl with Snack Oil Hot Sauce, lemon garlic, chopped scallions, grated ginger, grated garlic, coconut aminos, tahini, sesame oil, water and salt and pepper. You now have your dan dan sauce.

In the same skillet as your chili oil, wilt down your spinach with salt and pepper and a drizzle of Tessemae’s Lemon Garlic, set your spinach aside, and in the same skillet start to cook your ground chicken with salt and pepper and 2-3 tablespoons of the dan dan sauce. Mash and ground finely and let crisp up and cook through.

Time to assemble your dan dan noodles! Place your vegetables noodles in a bowl ( you can either sauté for 1-2 mins with lemon garlic, or eat crunchy raw), and drizzle on your dan dan sauce, ground chicken and spinach. Garnish with cashews and green onions, enjoy!

Keep up with me on Instagram at @lindseyeatsla

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Soba Noodle Peanut Stir Fry (Vegan)

Soba Noodle Peanut Stir Fry

Soba noodle peanut stir fry - with only a few ingredients, this recipe packs soo much flavor and is perf + light for summertime. Soba noodles, veggies & a easy peanut sauce using nudpods vanilla lemon (you don't even need to use a blender for this!) and you can have the dish ready in under 30 mins. 

Soba Noodle Peanut Stir Fry

Ingredients

  • 1 packet of Soba Noodles
  • 1 cup red bell pepper
  • 1 cup red cabbage
  • 1 cup edamame

Peanut Sauce

  • 1 T nutpods Vanilla Lemon
  • 1 T soy sauce
  • 2 1/2 T peanut butter
  • 1 T Sriracha (depending on how spicy you want)
  • 1⁄4 tsp garlic powder
  • 1 T sesame oil
  • 1 tsp sesame seeds
  • Squeeze of 1⁄2 lemon
  • Salt and pepper to taste

Toppings

  • Crushed peanuts

Directions
Start to cook your soba noodles according to your package instructions, set aside and cool.
In the meantime, heat up a wok or skillet with a drizzle of olive oil and add in your red bell
pepper, red cabbage and edamame with salt and pepper to taste.


While that’s sautéing, make your peanut sauce by mixing 1 T nutpods Vanilla Lemon, soy
sauce, peanut sauce, Sriracha, garlic, sesame oil, sesame seeds, lemon and salt and pepper.


Add your soba noodles in the stir fry veggies and mix in your peanut sauce. Serve along side
crushed peanuts and lemon wedges.

Soba Noodle Peanut Stir Fry

Miso Sesame Ginger Noodle Salad

Miso Sesame Ginger Noodle Salad
Miso Sesame Ginger Noodle Salad

THIS miso sesame ginger noodle salad is my anthem for summer. It’s light & filled with tons of veggies and summer greens like arugula and cucumbers. Paired with rice noodles, carrots, onions, daikon, grilled mushrooms & fresno chiles. Drizzle on this homemade miso sesame ginger dressing with Califia Farms Unsweetened Creamer for the ultimate pairing. Thank me later!

Miso Sesame Ginger Noodle Salad

For the Miso Dressing

For the Salad

1 cup thin rice noodles
1⁄2 cup grilled and sliced mushrooms 1⁄2 cup sliced cucumbers
1 cup arugula
1/3rd cup minced red onions
1⁄2 cup daikon
1 cup zoodles (zucchini noodles)
1⁄2 cup thinly sliced/shaved carrots

Toppings (optional)

sesame seeds, basil, cilantro, fresno chile peppers and green onions

Directions

Place all your ingredients for the miso dressing in blender: the miso paste, sesame oil, ginger, olive oil, salt, garlic, lemon juice, sesame seeds, almondmilk creamer and soy sauce and mix until a dressing forms. Set aside.

Get your ingredients ready for the salad by cooking your rice noodles according to the package instructions, slicing and grilling your mushrooms, slicing cucumbers, mincing your red onion, daikon, making your zoodles, shaving your carrots and get ready to assemble!

Place all ingredients in a bowl and top with sesame seeds, basil, cilantro, chilies and green onions. Pour over your miso sesame ginger dressing and enjoy!

Miso Sesame Ginger Noodle Salad

20 Minute Vegetarian Stir Fry Ramen

20 Minute Vegetarian Stir Fry Ramen

Spicy 20 minute vegetarian ramen on the agenda tonight; this is for days when I’m feeling lazy but still want something that fills me up and has a lotta flavor - if you agree with me, then this is for YOU! All you need is ramen noodles (discard the flavor packets) sesame oil (bcuz duh), vinegar, soy sauce, Mountain Rose Herbs sesame seeds and mediterranean spice, chili flakes, garlic powder and sriracha, stir fry with your ramen noodles and BAM, dinner in under 20 mins.

I topped mine with cilantro, egg yolk (to mix in bjt totally optional), green onions and more sesame seeds.

20 Minute Vegetarian Stir Fry Ramen

Ingredients

Toppings/Garnish

  • Minced cilantro
  • Egg yolk (mix when ready to eat! optional)
  • Green onions
  • Sesame seeds

Directions

Begin to boil your water for the ramen noodles. Once boiling, add in your ramen according to package instructions, should be a good 5-6 minute. Drain and set aside.

In the meantime, mix sesame oil, sesame seeds, mediterranean spice, rice vinegar, soy sauce, chili flakes, garlic powder and sriracha in a bowl.

Once your noodles are cooked through, mix your ramen sauce back in the ramen pot and stir fry until sauce is incorporated through. Add more sauce if needed and want more spice. Serve with cilantro, egg yolk, green onions and sesame seeds.


* This post is brought to you by Mountain Rose Herbs. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

20 Minute Vegetarian Stir Fry Ramen

Tofu Pad See Ew

Tofu Pad See Ew

Ingredients

  •  1 lb cubed tofu
  • 6-7 ounce rice noodles
  • 3-4 tsp sugar
  • 1 cup chinese broccoli
  • 2-3 eggs
  • 1 tsp white pepper
  • 1-2 tsp black soy sauce
  • 1 cup thai seasoning sauce
  • 1/2 cup oyster sauce
  • 1 tsp white vinegar
  • 2-3 thai chiles
  • 1-2 tsp vegetable oil

Directions

Heat a pan or wok with vegetable oil and let it get HOT! Add in your cubed tofu and let it crisp up, about 10-15 minutes stirring and mixing occasionally so it doesn't stick. 

While that's crisping, make your pad see ew sauce by mixing 2-3 sliced thai chiles, vinegar (this is optional, I personally like this added tart flavor but its not necessary), oyster sauce, black soy sauce, thai seasoning sauce and sugar (about 2 tsp sugar) and bring to a light simmer on medium low heat. Reserve about 1 cup for the stir fry noodles. 

When the tofu is ready, add in your rice noodles and add 1-2 tsp of sugar, this allows the noodles not to clump together. Mix around and add in your Chinese broccoli. Then the stir fry sauce. 

Put all ingredients in the wok to the side and crack your egg, mixing it in one spot until it gets a little bit scrambled and then mix throughout the noodles.

Top with white pepper and more black soy sauce to taste, sometimes I'll add some more white vinegar and thai chiles as well + enjoy with a cold beer! (my favorite is Chang Beer!)

Tofu Pad See Ew

Lamb Coconut Curry with Pickled Red Onions

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Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!

Ingredients:

  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)

Directions: 

  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   
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