Ingredients
8 oz lamb (thinly sliced shoulder or leg)
8–10 large shrimp, peeled and deveined
2 packs ramen noodles (discard seasoning)
4 cups chicken or beef broth
1 tablespoon oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1–2 tablespoons chili paste (adjust to heat preference)
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste
Optional Toppings
Soft-boiled eggs
Green onions
Chili oil
Sesame seeds
Fresh cilantro
Instructions
Heat oil in a pot over medium-high heat. Sear the lamb slices until browned, about 2–3 minutes per side. Remove and set aside.
In the same pot, sauté garlic and ginger for about 30 seconds. Stir in chili paste and cook briefly to release flavor.
Pour in broth and bring to a gentle boil. Add soy sauce, sesame oil, paprika, and black pepper.
Add ramen noodles and cook 2–3 minutes.
Add shrimp and cook until pink and opaque, about 2–3 minutes.
Return lamb to the pot and simmer 1 minute to warm through.
Serve hot and garnish with eggs, green onions, and chili oil.