Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
Adapted from Marley Spoon
1 oz. fresh ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 oz. chopped veggies, such as pepper, broccoli or greens
12 oz. ground goat
¼ tsp Chinese five spice powder
3 tbsp tamari
3 tbsp mirin
2 tbsp tahini
10 oz. fresh ramen noodles
vegetable, safflower, or canola oil
Bring a large pot of water to boil. Combine goat, five spice powder, and ½ tsp salt in a medium bowl and mix well. Combine tamari and mirin in a small bowl.
Heat 1 tbsp oil in a medium skillet over high. Add veggies, season with salt, and sauté until starting to brown, 2-3 minutes. Transfer to a plate.
Add 3 tbsp oil to the same skillet over high heat. Add seasoned goat in one layer and cook, breaking up pieces with a wooden spoon until crispy and brown, 4-6 minutes.
Add ginger and garlic to the skillet and cook until fragrant, stirring about 1 minute. Reduce heat to medium-high and stir in tamari and mirin, scraping up the browned bits from the bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains — about 2 minutes. Remove from heat.
Add ramen noodles to boiling water and cook until tender but still chewy, 2/3 minutes. Drain. Divide between bowls. Top ramen noodles with the sautéed vegetables and goat sauce. Mix well to combine and coat the noodles.