Stir Fried Noodles With Curried Lamb Recipes

STIR FRIED NOODLES WITH CURRIED LAMB

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.

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

CUMIN LAMB STIR-FRY

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.

NONYA HOKKIEN STIR-FRIED NOODLES

Steps:

• Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
• Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
• Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
• Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
• Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
• To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.

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.