stir fried noodles with curried lamb |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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serve this the next time you have a yen for noodles. Ingredients:
8 ounces udon noodles |
3 tablespoons oil, divided |
1 teaspoon sesame oil |
2 tablespoons dry sherry |
1 teaspoon cornstarch |
2 tablespoons soy sauce |
1 tablespoon mild molasses |
2 tablespoons unsweetened coconut milk |
1 teaspoon sambal oelek |
3 tablespoons peeled chopped ginger |
2 cloves garlic, chopped |
2 scallions, chopped |
2 jalapeno chiles, seeded and chopped |
2 cups sliced napa cabbage |
3/4 cup chopped red bell pepper |
3/4 cup chopped green bell pepper |
8 ounces leg of lamb, cut into thin strips |
4 tablespoons chopped cilantro or 4 tablespoons thai basil |
Directions:
1. boil udon noodles according to package directions, drain and return to pot.
2. mix in 1 tbsp oil and sesame oil and set aside.
3. mix cornstarch with sherry until blended.
4. stir in next 5 ingredients, set aside.
5. heat 2 tbsp oil in skillet over high heat.
6. add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
7. add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
8. stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
9. add lamb sauce to the noodles in the pot.
10. toss over high heat until the noodles are coated with the sauce.
11. mix in 2 tbsp cilantro.
12. transfer to a large bowl, sprinkle with remaining cilantro, serve.
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