Soba Noodle Bowl with Seared Goat and Ginger-Soy Glaze

Bring a large pot of water to a boil. Add the soba noodles and cook for 4-5 minutes until tender; drain and rinse immediately under cold running water to stop the cooking and remove excess starch. Set aside.

In a heavy-bottomed skillet, heat 10g of coconut oil over medium-high heat. Season the goat meat with a touch of salt and sear until deeply browned on all sides, about 6-8 minutes. Remove the meat from the pan and let it rest.

Add the remaining 8g of coconut oil to the same pan. Sauté the sliced onions and minced ginger until fragrant and golden. Toss in the sliced okra and stir-fry until tender and slightly charred at the edges, about 5 minutes.

Return the seared goat meat to the pan. Toss everything together, coating the ingredients in the residual ginger-onion aromatics.

To plate, place a generous nest of chilled soba noodles in a wide bowl. Top with the warm, seared goat and char-seared okra. Garnish with an extra dusting of fresh ginger and a drizzle of pan juices.