Stir-Fried Noodles with Singapore Lamb Curry

Stir-Fried Noodles with Singapore Lamb Curry
Photo by Mark Thomas

Ingredients

  • 2 tablespoons soy sauce
  • 8 ounces leg of lamb meat
  • 2 green onions
  • 1 teaspoon cornstarch
  • 3 tablespoons fresh ginger
  • 2 jalapeño chiles
  • 1 tablespoon mild-flavored (light) molasses
  • + 11 more ingredients
    • 2 cups Napa cabbage
    • 2 tablespoons canned unsweetened coconut milk
    • 2 teaspoons curry powder
    • 1 teaspoon chili-garlic sauce
    • 4 tablespoons fresh cilantro
    • ¾ cup green bell pepper
    • ¾ cup red bell pepper
    • 2 large garlic cloves
    • 8 ounces dried chow mein udon noodles (Asian-style spaghetti)
    • 2 tablespoons dry Sherry
    • 3 tablespoons vegetable oil

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 ...

View full recipe at Epicurious

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