Ramen Noodle with Peppered Goat Meat | The African Gourmet

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Hot Pepper Ramen Noodles with Peppered Goat Meat

West African ramen noodles with peppered goat meat — fiery, rich, and comforting.

Across Africa, ramen noodles have become a beloved pantry staple — quick to cook, endlessly adaptable, and perfect for bold local flavors. This recipe blends peppered goat meat with stir-fried noodles for a dish that’s both street-smart and deeply satisfying.

Goat Meat Facts

• Female goat meat is often used because it’s more tender.
• “Cabrito” refers to goat kids (4–8 weeks old); “Chevon” comes from mature goats (6–9 months).
• Goat meat is lean, flavorful, and lower in fat than beef or lamb.
• Cook it just like steak — rare, medium, or well-done.

Ramen Noodle Facts

• Instant noodles originated in Osaka, Japan, in 1958 — invented by Momofuku Ando.
• Ramen noodles are made from wheat flour, fried, then dried before packaging.
• They’re affordable and globally popular — even enjoyed daily by millions of students!

Ingredients

• 1 lb goat meat, diced
• 2 red onions, diced
• 4 green onions, diced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp sea salt
• 1 Maggi cube
• 20 ground hot peppers (adjust to taste)
• Juice of one lemon
• 3 packages ramen noodles (discard seasoning packets)
• 2 cups vegetable broth
• 2 tbsp vegetable oil

Directions

1. Use a grinder to make chili pepper paste. Marinate goat meat with lemon juice, salt, Maggi, and pepper paste for 20 minutes.
2. Heat oil in a sauté pan, add garlic and ginger, then half the marinated meat. Cook until nearly done; remove and repeat.
3. Boil noodles for 2 minutes. Add noodles and broth to the sauté pan; stir-fry for 1 minute.
4. Serve hot, topped with peppered goat meat.

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