Gilding the Lily since 2006
Another delicious bowl in my Year of Ramen™️: a Middle Eastern spin on tantanmen. Instead of a regular sesame-chile broth, I made a garlicky beef broth with toasted sesame purée and preserved lemon, topped with a ragu of ground Anderson Ranches lamb seasoned with lots of garlic, paprika and homemade za’atar, plus harissa and pine nuts. There’s a nice bright dollop of herby chermoula and crispy, spicy roasted chickpeas on top. And of course, lots of locally made @umiorganic ramen noodles! Crazy, you say? Crazy like a kitsune! 🦊 🍜 🦊 🍜 (psst — you can get this Oregon-raised lamb from @nicky.usa !) #inthenoodz #meatconcierge #noodles #noodlehead #ramen #lamb #ragu #meat #soup #sesame #goma #harissa #chermoula #instayum #instafood #instagood #food52 #foodstagram #foodgawker #buzzfeast #huffposttaste #taste #fusion #middleeasternfood #mediterranean A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jan 25, 2018 at 3:20pm PST
Another delicious bowl in my Year of Ramen™️: a Middle Eastern spin on tantanmen. Instead of a regular sesame-chile broth, I made a garlicky beef broth with toasted sesame purée and preserved lemon, topped with a ragu of ground Anderson Ranches lamb seasoned with lots of garlic, paprika and homemade za’atar, plus harissa and pine nuts. There’s a nice bright dollop of herby chermoula and crispy, spicy roasted chickpeas on top. And of course, lots of locally made @umiorganic ramen noodles! Crazy, you say? Crazy like a kitsune! 🦊 🍜 🦊 🍜 (psst — you can get this Oregon-raised lamb from @nicky.usa !) #inthenoodz #meatconcierge #noodles #noodlehead #ramen #lamb #ragu #meat #soup #sesame #goma #harissa #chermoula #instayum #instafood #instagood #food52 #foodstagram #foodgawker #buzzfeast #huffposttaste #taste #fusion #middleeasternfood #mediterranean
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jan 25, 2018 at 3:20pm PST