Stir-Fried Noodles With Singapore Lamb Curry

Total Time
45mins
Prep 20 mins
Cook 25 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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^