Stir-Fried Noodles with Singapore Lamb Curry

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

Ingredients

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

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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