Dinner · Japanese · 15 min
Soba Noodle Bowl with Seared Goat and Ginger-Soy Glaze
- Calories
- 866
- Protein
- 68g
- Carbs
- 103g
- Fat
- 24g
Ingredients
- 235g Game meat, goat, raw
- 108.4 g Noodles, japanese, soba, dry
- 25g Fresh ginger, minced
- 50g Onions, raw
- 180g Okra, raw
- 18g Oil, coconut
Method
- 01Bring 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.
- 02In 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.
- 03Add 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.
- 04Return the seared goat meat to the pan. Toss everything together, coating the ingredients in the residual ginger-onion aromatics.
- 05To 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.
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