Prep 20 mins
Cook 25 mins
Something different to do with lamb. (This is a recipe I've adopted from the Zaar account.)
- 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
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- 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.
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^