Stir Fried Noodles With Singapore Lamb Curry Recipes

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STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY



Stir-Fried Noodles With Singapore Lamb Curry image

Make and share this Stir-Fried Noodles With Singapore Lamb Curry recipe from Food.com.

Provided by byZula

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces crisp chow mein 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 garlic cloves, minced
2 green onions, cut into 1 inch pieces
2 jalapeno chiles, seeded, chopped
8 ounces boneless leg of lamb, cut into 1 x 1/2 x 1/4 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.

Nutrition Facts : Calories 621.6, Fat 39.4, SaturatedFat 9.4, Cholesterol 39.1, Sodium 797.9, Carbohydrate 46, Fiber 4.7, Sugar 6.3, Protein 17.6

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.

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