Stir Fried Noodles With Curried Lamb Recipes

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STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

LAMB STIR-FRY



Lamb Stir-Fry image

This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.

Provided by Dannii

Categories     Lunch     Main Course

Time 15m

Number Of Ingredients 14

250 g lamb steak (cut into strips)
0.5 broccoli
1 red pepper
1 pak choi
70 g baby corn
50 g mangetout
300 g egg noodles
1 tbsp sesame oil
2 tbsp sesame oil
4 tbsp soy sauce
2 garlic cloves (crushed)
30 g fresh ginger (finely chopped)
1 lime (juice only)
1 tbsp Chinese Five Spice

Steps:

  • Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
  • Chop your vegetables.
  • Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
  • Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
  • Get the noodles ready.
  • Add the vegetables to the hot pan and cook for 4 minutes.
  • Add the noodles and sauce to the pan and cook for a further 3 minutes.
  • Serve topped with chopped spring onions (scallions) and sliced chilies.

Nutrition Facts : ServingSize 1 portion, Calories 545 kcal, Carbohydrate 75 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 1229 mg, Fiber 9 g, Sugar 8 g

CURRIED LAMB STIR-FRY



Curried Lamb Stir-Fry image

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

1 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon curry powder
12 ounces boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil, divided
1 small apple, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
1 can (8 ounces) sliced water chestnuts, drained
6 ounces fresh or frozen snow peas
1/4 teaspoon ground ginger
Hot cooked rice

Steps:

  • In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts :

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY



Stir-Fried Noodles with Singapore Lamb Curry image

Categories     Lamb     Pasta     Stir-Fry     Curry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

8 ounces dried chow mein udon noodles (Asian-style spaghetti)*
3 tablespoons vegetable oil, divided
2 tablespoons dry Sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild-flavored (light) molasses
2 tablespoons canned unsweetened coconut milk*
2 teaspoons curry powder
1 teaspoon chili-garlic sauce*
3 tablespoons finely chopped peeled fresh ginger
2 large garlic cloves, minced
2 green onions, cut into 1-inch pieces
2 jalapeño chiles, seeded, chopped
8 ounces leg of lamb meat, cut into 1x1/2x1/4-inch strips
2 cups thinly sliced Napa cabbage
3/4 cup matchstick-size strips red bell pepper
3/4 cup matchstick-size strips green bell pepper
4 tablespoons finely chopped fresh cilantro, divided

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
  • Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
  • *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

CURRY LAMB STIR FRY



Curry Lamb Stir Fry image

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

1 teaspoon cornstarch
1/4 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon soy sauce
3/4 pound boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1 small red apple, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
1 can (8 ounces) sliced water chestnuts, drained
6 ounces fresh or frozen snow peas
1/4 teaspoon ground ginger
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

STIR FRIED NOODLES WITH CURRIED LAMB



stir fried noodles with curried lamb image

Make and share this stir fried noodles with curried lamb recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces udon noodles
3 tablespoons oil, divided
1 teaspoon sesame oil
2 tablespoons dry sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild molasses
2 tablespoons unsweetened coconut milk
1 teaspoon sambal oelek
3 tablespoons peeled chopped ginger
2 cloves garlic, chopped
2 scallions, chopped
2 jalapeno chiles, seeded and chopped
2 cups sliced napa cabbage
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
8 ounces leg of lamb, cut into thin strips
4 tablespoons chopped cilantro or 4 tablespoons Thai basil

Steps:

  • boil udon noodles according to package directions, drain and return to pot.
  • mix in 1 tbsp oil and sesame oil and set aside.
  • mix cornstarch with sherry until blended.
  • stir in next 5 ingredients, set aside.
  • heat 2 tbsp oil in skillet over high heat.
  • add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
  • add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
  • stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
  • add lamb sauce to the noodles in the pot.
  • toss over high heat until the noodles are coated with the sauce.
  • mix in 2 tbsp cilantro.
  • transfer to a large bowl, sprinkle with remaining cilantro, serve.

LAMB STIR-FRY



Lamb stir-fry image

A quick, healthy and tasty stir-fry

Provided by caroladams

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cook noodles
  • Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
  • add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
  • Toss until everything is coated with sauce, serve and garnish with coriander
  • per serving: 370kcals, 8g fat

CURRY NOODLES WITH STIR-FRIED VEGETABLES



Curry Noodles with Stir-Fried Vegetables image

A recipe for Curry Noodles with Stir-Fried Vegetables

Provided by Tara

Categories     Main

Time 25m

Number Of Ingredients 13

1/4 cup chicken broth (Chinese if possible)
3 tablespoons soy sauce
1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut, corn, or safflower oil
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 1/2 tablespoons curry powder
2 1/2 cups very thinly sliced red onions
2 cups thinly sliced bell peppers
4 cups thinly sliced Napa cabbage
1/2 pound rice noodles (vermicelli, maifun, bihon)

Steps:

  • In a small bowl, mix together the chicken broth, soy sauce, sugar, salt, and pepper to make the sauce. Set aside.
  • Fill a large bowl or pot with hot, just boiled water and add rice noodles. Let noodles soften until just tender, about 5 minutes. Drain, rinse with cold water, and drain again.
  • Heat a large wok over high heat and add oil. Once the oil and pan are very hot, add the garlic, ginger, and curry powder. Stir-fry about 10-30 seconds, just until fragrant. Stir in the red onions and cook about a minute. Add the bell pepper slices and cook another minute. Stir in the Napa cabbage and cook for an additional 3 minutes, until all the vegetables are heated through and beginning to soften.
  • Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.

STIR FRY NOODLES



Stir Fry Noodles image

Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 1/4 pounds boneless skinless chicken breasts or thighs (thinly sliced then cut into bite-sized pieces)
4 tablespoons low sodium soy sauce (plus additional to taste, divided)
3 cloves garlic (minced)
1 small bunch green onions (thinly sliced (about 1 cup), divided)
2 tablespoons hoisin sauce
1 tablespoon minced fresh ginger
1 tablespoon rice wine vinegar
2 tablespoons grapeseed oil or canola oil (divided)
6 ounces dry long noodles (such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles)
6 cups thinly sliced vegetables
2 large eggs (lightly beaten)
1 to 2 teaspoons sriracha or other hot sauce (or to taste)

Steps:

  • Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
  • In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
  • Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
  • In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  • To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
  • Add half the scallion mixture and saute until fragrant, about 1 minute.
  • Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
  • Add the eggs, sriracha, chicken, and remaining scallion mixture.
  • Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
  • Remove from heat. Sprinkle with the reserved green onions.

Nutrition Facts : ServingSize 1 (of 4), Calories 467 kcal, Carbohydrate 44 g, Protein 45 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 173 mg, Fiber 2 g, Sugar 6 g

CURRIED STIR-FRIED NOODLES WITH VEGETABLES



Curried Stir-Fried Noodles with Vegetables image

Categories     Vegetable     Curry     Broccoli     Summer     Noodle     Gourmet

Yield Serves 4

Number Of Ingredients 20

1/2 pound dried rice-stick noodles (rice vermicelli)*
3 medium carrots (about 1/2 pound)
1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use
white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips
1 medium red onion, sliced thin lengthwise (about 2 cups)
For sauce
1/2 cup chicken broth
1 teaspoon cornstarch
4 tablespoons soy sauce
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Asian sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon curry powder
1/4 teaspoon turmeric, if desired, for a brighter yellow color
4 scallions, cut lengthwise into 2-inch-long julienne strips
*available at Asian markets, some specialty foods shops and supermarkets

Steps:

  • In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
  • Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
  • Make sauce:
  • In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
  • Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
  • Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

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