Ingredients for Stir Fried Noodles With Curried Lamb
- 8 oz udon noodles
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Dry Sherry
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- Molasses
- Unsweetened Coconut Milk
- Sambal Oelek
- 1 inch ginger (minced)
- 2 cloves garlic (minced)
- 2 scallions (chopped)
- Jalapeno Chiles
- Napa Cabbage
- Red Bell Pepper
- Green Bell Pepper
- Leg Of Lamb
- 3 tbsp chopped fresh cilantro
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How to Make Stir Fried Noodles With Curried Lamb
- Cook 8 oz udon noodles according to package directions. Drain and set aside in the pot.
- Add 1 tbsp vegetable oil and 1 tsp sesame oil to the noodles; toss to coat and set aside.
- In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp dry sherry until smooth. Set aside.
- In a separate bowl, combine 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional), and 1/4 cup soy sauce. Set aside.
- Heat 2 tbsp vegetable oil in a large skillet or wok over high heat.
- Add 1 inch ginger (minced), 2 cloves garlic (minced), 2 scallions (chopped), and 2-3 Thai chilis (finely chopped or to taste). Stir-fry for 1-2 minutes until fragrant.
- Add 1 cup shredded green cabbage, 1 lb lamb (thinly sliced), and 1 bell pepper (sliced). Stir-fry for 2-3 minutes, until the lamb is cooked through.
- Pour in the cornstarch-sherry mixture and cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Add the cooked lamb and vegetable mixture to the noodles in the pot.
- Toss everything together over high heat until the noodles are evenly coated with the sauce.
- Stir in 2 tbsp chopped fresh cilantro.
- Transfer to a serving bowl. Garnish with an additional 1 tbsp chopped cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
24g
Fat
31g
Carbs
18g
