Stir-Fried Noodles with Singapore Lamb Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces dried chow mein udon 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 large garlic cloves, minced |
2 green onions, cut into 1-inch pieces |
2 jalapeño chiles, seeded, chopped |
8 ounces leg of lamb meat, cut into 1x1/2x1/4-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 |
Directions:
1. 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.
2. 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.
3. *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.
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