STIR FRIED NOODLES WITH CURRIED LAMB
Make and share this stir fried noodles with curried lamb recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- boil udon noodles according to package directions, drain and return to pot.
- mix in 1 tbsp oil and sesame oil and set aside.
- mix cornstarch with sherry until blended.
- stir in next 5 ingredients, set aside.
- heat 2 tbsp oil in skillet over high heat.
- add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
- add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
- stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
- add lamb sauce to the noodles in the pot.
- toss over high heat until the noodles are coated with the sauce.
- mix in 2 tbsp cilantro.
- transfer to a large bowl, sprinkle with remaining cilantro, serve.
STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY
Make and share this Stir-Fried Noodles With Singapore Lamb Curry recipe from Food.com.
Provided by byZula
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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 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.
Nutrition Facts : Calories 621.6, Fat 39.4, SaturatedFat 9.4, Cholesterol 39.1, Sodium 797.9, Carbohydrate 46, Fiber 4.7, Sugar 6.3, Protein 17.6
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
CURRIED STIR-FRIED NOODLES WITH VEGETABLES
Steps:
- In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
- Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
- Make sauce:
- In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
- Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
- Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.
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