Slowly roasted pulled lamb and udon noodles tacos made from pulled meat from lamb bones and a creamy sauce.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 500kcal
Author: Gary Lum
Ingredients
Lamb bones
Red wine
Worcestershire sauce
BBQ sauce
Udon noodles
Flour
Butter
Milk
Cream
Soft tortillas
Cayenne chillies
Jalapeño peppers
Spring onions
Fresh cracked black pepper
Chilli flakes
Instructions
Pre-heat your oven to 120 °C.
In a baking tray, lay out the lamb bones and add the BBQ sauce, Worcestershire sauce and red wine so there is enough to keep the meat moist while slowly cooking.
Cover the baking tray with aluminium foil and place it on the oven for three hours.
When the meat is ready, remove the tray and while covered allow the meat to cool to room temperature.
Pull the meat apart with your fingers and set aside for later.
Cook the Udon noodles in boiling water for 8 minutes.
Rinse the Udon noodles under cold water and then set aside.
Make a roux with the butter and flour and convert it to a white sauce with milk but don't make it too thick yet.
Add cream to the white sauce and allow it to thicken.
Finely chop the Cayenne chillies, Jalapeño peppers and Spring onions.
Warm up a soft flour tortilla in the microwave oven for 30 seconds.
Add the Udon noodles to the hot sauce and add in some of the chillies, peppers and Spring onions plus a little of the pulled meat.
Prepare the tacos and add some extra meat to the plate.
Shoot a photograph.
Eat or rather devour the Creamy Udon Noodles Tacos and make some more with the leftover ingredients.
Wash the dishes.
Write the recipe.
Blog about this masterpiece and hope that people who read the blog post share it on Twitter, Facebook and even Google+.
Recipe Notes
This is an amazing fusion of European, Japanese and Mexican cuisines.