Best Dianas Lamb Rice Noodle Special Recipes

DIANA'S LAMB & RICE NOODLE SPECIAL

Diana's Lamb & Rice Noodle Special image

Im not a fan of Italian food because of my wheat allergy but I like Spaghetti noodles, specifically rice noodles. I came up with a Greek-style spaghetti using lamb instead of pork or you can substitute turkey, just an alternative for the traditional recipe. I love it, being a bit Greek.

Provided by Diane Kay Kafka @DelightfulDi

Categories Pasta

Number Of Ingredients 10

Ingredients

1 pound(s) fresh ground lamb
1 1/2 teaspoon(s) oregano, dried
1 1/2 teaspoon(s) sea salt
2 teaspoon(s) minced garlic
1/4 teaspoon(s) black pepper
2 can(s) diced tomatoes, 14.5 oz.
1 can(s) tomato paste
10 large kalamata (greek) olives whole
1/4 package(s) rice noodles
1/2 cup(s) crumbled feta cheese

Steps:

Brown ground lamb in large skillet, about 10 minutes.
Add spices, diced tomatoes and tomato paste. Simmer for 15 minutes.
Cook on low for 1 hour in skillet, covered.
Boil Noodles as package suggests. While the noodles are boiling, add Kalamata Olives to the meat sauce and heat for 10 minutes.
Drain Noodles Serve meat sauce on top with 1-2 T. of feta cheese. Serve with Greek sesame bread and butter if desired.

RICE NOODLES WITH SPICY PORK AND HERBS

Rice Noodles With Spicy Pork and Herbs image

This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season. The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste. The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor. Feel free to do the same, or not; it's in the spirit of the dish to improvise with what's in season and what's on hand.

Provided by Tejal Rao

Time 20m

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 pound thin, round rice noodles
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon chile oil (like Lao Gan Ma brand)
1 teaspoon sugar
1 tablespoon canola or other neutral oil
1/2 pound ground pork
1 teaspoon salt
2 garlic cloves, sliced
1 1-inch piece ginger, chopped
2 scallions, light parts chopped, green parts reserved for garnish
1 tablespoon yacai (Sichuan preserved vegetables, optional)
Handful of herbs like mint, basil and cilantro leaves, washed
1/4 cup salted, roasted peanuts, chopped
4 breakfast radishes, sliced (optional)

Steps:

Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 2 grams, TransFat 0 grams

LEBANESE LAMB AND RICE

Lebanese Lamb and Rice image

I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives.

Provided by L. Duch

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 yellow onion, chopped
2 tablespoons butter
1 cup rice
2 cups water
1/8 cup pine nuts
1/2 teaspoon cinnamon
1/2 teaspoon allspice
salt
1 lb ground lamb

Steps:

Brown lamb in a bit of butter and set aside.
Saute' onion in rest of butter, until tender.
Add the rice, then saute' until rice is barely golden brown.
Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
NOTE: This can be used with lamb that is cut up in bite size pieces also.
If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).