Mongolian Lamb Noodle Bowl

1. In large stock pot, bring 3 gallons of water to a boil. Add soba noodles; lower heat and cover. Cook 3 minutes and immediately shock in ice water. Drain thoroughly and set aside in large container or bowl.

2. In medium bowl, combine soy sauce, brown sugar, rice vinegar, chili oil and sesame oil. Add half of mixture to soba noodles; toss to coat. Place noodles in refrigerator.

3. In large sauté pan or tilt skillet, heat vegetable oil over medium-high heat. Add ground lamb and brown. Remove lamb from pan, leaving oil.

4. In oil in pan, sauté asparagus, bell peppers, broccoli, onions, shallots, ginger and garlic over medium heat. Deglaze the pan with remaining soy sauce mixture. Add ground lamb and sauté until fully combined with the sauce. Transfer lamb mixture to hotel pan and cool to room temperature.

5. Once cooled, combine half the ground lamb mixture with the soba noodles; toss to combine. Place noodles and meat mixture into bowl; top with remaining ground lamb and vegetable mixture. Garnish with sesame seeds, toasted peanuts, cilantro, mint or scallions.

Photo courtesy of American Lamb Board