Stir-Fried Noodles With Singapore Lamb Curry

byZula's Note:

Something different to do with lamb. (This is a recipe I've adopted from the Zaar account.)

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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
• ¾ cup matchstick-size strips red bell pepper
• ¾ cup matchstick-size strips green bell pepper
• 4 tablespoons finely chopped fresh cilantro , divided

Directions:

1. Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain.
3. Return to pot and mix in 1 tablespoon oil.
4. Stir Sherry and cornstarch in small bowl to blend.
5. Mix in next 5 ingredients.
6. Heat 2 tablespoons oil in large nonstick skillet over high heat.
7. Add ginger, garlic, green onions, and chiles.
8. Sauté until fragrant, about 1 minute.
9. Add lamb, cabbage, and all bell peppers.
10. Stir-fry until lamb is just cooked through, about 2 minutes.
11. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes.
12. Add lamb sauce to noodles in pot.
13. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes.
14. Mix in 2 tablespoons cilantro.
15. Transfer to bowl.
16. Sprinkle with 2 tablespoons cilantro.

Reviews

[Dancer^]

Hello Mean, I had a small leg of lamb in the freezer and this recipe was perfect. I didn't change a thing. There was a small portion left over which I warmed up for lunch in a non-stick skillet and it even tasted better..thanks so much will be making again. Dancer^