Ramen Noodle with Peppered Goat Meat

Spiced ramen noodle stir fry recipe made with pepper chicken is a West African favorite meal.

Just like the rest of the world, ramen noodles are a wildly popular recipe ingredient in Africa. The perfect taste of peppered goat meat mixed with ramen noodles is not your ordinary ramen noodle meal.

Five main facts about goat meat.

1. The female goat is used in most recipes because the meat from female goats is tenderer.

2. Cabrito stands for meat from goat kids 4-8 weeks of age while Chevon is meat from an older goat weighing around 48-60 pounds or 6-9 months old at the time of butchery.

3. Goat meat is unique in flavor and palatability.

4. Goat meat is leaner than many other red meats and is usually less tender.

5. Cook your goat meat the same way you like your steak; rare, medium, well-done or anywhere in between.

Five Ramen Noodle Facts

The birthplace of instant noodles was in Osaka Ikeda a city in Osaka Prefecture, Japan where there is a museum dedicated to ramen noodles.

In 1958, Momofuku Ando invented Chicken Ramen, the world's first instant ramen noodles.

The noodles in ramen noodles are made from wheat flour.

Ramen noodles are fried then dried before packaging.

Ramen noodles are a college staple, you can eat Ramen noodles 3 times a day for one semester and it will cost you around $2.73 per week a meal for 15 weeks totaling $40.95.

 

Hot Pepper Ramen Noodle with Peppered Goat Meat Dish

Ingredients

1 pound goat meat, diced in small pieces

2 red onions, diced

4 green onions, diced

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

2 teaspoons sea salt

1 Maggie seasoning cube

20 ground hot peppers of your choice

Juice of one lemon

3 packages ramen noodles, seasoning packets saved for another recipe

2 cups vegetable broth

2 tablespoons vegetable oil

Directions

First, heat up the oil in large sauté pan. Use an electric coffee or spice grinder to pound the chili peppers into a hot paste. Marinate your goat meat with lemon juice, salt, Maggie cubes and ground hot peppers for 20 minutes in a large Ziploc bag. 

In your hot sauté pan fry minced garlic and ginger then add half the goat meat marinate. Cook the meat until it is nearly done, then remove it, and set it aside. 

Reheat the pan and add more oil if necessary, then repeat until all your goat meat is cooked the way you like, rare, medium, well-done or anywhere in between. 

In a boiling pot of water add the ramen noodles, cook 2 minutes then add noodles and broth to the sauté pan and cook one minute. Serve goat meat on top of your bed of noodle ramen.

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