Lamb & Beef Rice Noodles with Mint, Lime & Ponzu

Lamb & Beef Rice Noodles

with Mint, Lime & Ponzu

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From the Test Kitchen

This dish is inspired by the cuisines of Southeast Asia where the focus is on the balance of sour, salty, sweet, and bitter flavors. Here, sour comes from both the lime juice and the ponzu, a Japanese citrus sauce. Soy sauce adds saltiness and coconut palm sugar adds sweetness to help achieve that balance. Regular salt and pepper are still key for rounding out flavors, so don’t forget to season and taste as you go.
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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Lamb & Beef Rice Noodles with Mint, Lime & Ponzu
Title
  • 2 cloves Garlic
  • 2 Scallions
  • 2 Tbsps Peanuts
  • 1 Carrot
  • 1 Cucumber
  • 1 large bunch Mint
  • 1 Red Onion
  • 6 oz Rice Noodles
  • 10 oz Ground Beef & Lamb Mix
  • 3 Dried Bird's Eye Chilies
  • 1 Lime
  • 2 Tbsps Dark Soy Sauce
  • 2 Tbsps Ponzu Sauce
  • 2 tsps Coconut Palm Sugar

Lamb & Beef Rice Noodles

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Slice the scallions. Roughly chop the peanuts. Peel and cut the carrot into matchsticks. Peel the cucumber and cut it in half lengthwise. Scoop out the seeds with a spoon, then cut the halves crosswise into ½-inch pieces. Pick the mint leaves off the stems. Peel and slice the red onion.
2 Cook the noodles:
Remove the pot of boiling of water from the heat. Add the rice noodles and let stand for 7 to 9 minutes, or until the noodles are tender but still chewy. Drain thoroughly.
Cook the noodles:
Start cooking the sauce:
3 Start cooking the sauce:
While the noodles cook, make the sauce. In a large pan, heat a little oil on medium-high until hot. Add the ground beef and lamb mix and cook 2 to 3 minutes, or until lightly browned, breaking it up with a spoon. Season with salt and pepper. Add the onion and garlic and cook about 2 minutes longer, or until softened.
4 Finish the sauce & noodles:
Stir in the dried chilis, most of the scallions (save some for garnish), and the carrot until the scallions soften. Stir in the soy sauce, ponzu, coconut palm sugar, and 2 tablespoons of water. Reduce the heat to low and cook 1 to 2 minutes, stirring. Add the cucumber, noodles, half the mint, and the juice of half the lime. Stir to coat the noodles in the sauce. Season with salt and pepper to taste.
Finish the sauce & noodles:
Plate your dish:
5 Plate your dish:
Divide the noodles and sauce between 2 plates. Garnish with the remaining mint, the remaining scallions, and the peanuts. Squeeze some lime juice over the noodles before eating. Serve with lime wedges. Enjoy!
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