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Stir-Fried Noodles with Singapore Lamb Curry

Stir-Fried Noodles with Singapore Lamb Curry


  • 8 ounces dried chow mein udon noodles (Asian-style spaghetti)*
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon mild-flavored (light) molasses
  • 2 tablespoons canned unsweetened coconut milk*
  • 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

Recipe Preparation

  • 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.

Recipe by Steven Raichlen,Reviews Section

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Singapore Noodles recipe

Singapore Noodles are so popular here in Australia that it appears on the menu of most suburban Chinese restaurants, whether they serve other Singaporian dishes or not.

Though if you seek out Singapore Noodles in Singapore, it will elude you as much as the mythical notion that there are koalas in every Aussie backyard.

Singapore Noodles are delicious, and we will always love it!

Lamb Curry recipes

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Curry Noodles with Stir Fried Vegetables

Hi everyone and welcome to my first blog post! In her cookbook Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp, and Savor, Nina Simonds has included a recipe for her version of Singapore Noodles- Curried Vegetable Noodles. Contrary to the name, Singapore Noodles are actually a Chinese creation. These rice noodles are stir-fried quickly with curry powder and vegetables for a quick and easy side dish or light meal.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Chad said the noodles were great, but would be a lot better with some meat. Feel free to add a bit of meat or shrimp. Bean sprouts, carrots, mushrooms, and green onions can also be added.

Many Singapore Noodle recipes are on the spicy side. This one is more mild which great for me, since I am a bit of a wimp when it comes to spice. Since Evan is 6 months old and has just started solids, I thought this would be a little too much for him – maybe in a couple of months. Overall, this is a great, quick weeknight meal. The hardest part is chopping the vegetables, then it all gets thrown together.

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Use the sauce in this recipe to create your favourite noodle dish! Have it wholly vegetarian, or stir in a little chicken or a few prawns. You can also use different types of noodles - each variation produces a completely different dish - and add fresh chillies if you like everything hot! serves 2-3

For the sauce:

1 tbsp each of chinese rice wine, oyster sauce, soy sauce, gochugang paste

Mix all the ingredients together.

thumb-sized piece of ginger, grated

2 cakes dried noodles (we used medium ones for the photo)

thinly sliced vegetables such as a bell pepper, broccoli, carrot or green beans

handful cooked chicken breast, char sui or prawns (optional)

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Heat the oil in a wok, then add the onion, garlic and ginger and cook for a couple of minutes.

Add the sauce and bring to the boil.

Stir in the vegetables, cook very quickly so they are still crunchy, then add the noodles and other optional ingredients. Heat through.

Pad See Ew

Pad See Ew, which means “stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries.

You may have tried and been disappointed by other recipes in the past. It all comes down to the sauce. You have to get the sauce right!

I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I’ve made it so many times over the years, I can almost make it with my eyes closed. (Not really….but you know what I mean!)

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Right, so Thia ingredients were originally a little more foreign to me.

Rice noodles will usually be in the Asian foods aisle. You may see different style rice noodles such as brown rice noodles or thinner vermicelli rice noodles. The best Thai rice noodles are usually a little thicker and resemble or are called linguine. These are what you want if you can find them.

Red curry paste is in the same aisle and should be close to the rice noodles. It will typically be with the other Thai ingredients and comes in a small can or jar. It resembles tomato paste.

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chili dried/powder, sweetener, cornstarch, five-spice powder, mushrooms, carrot, onion, garlic, broccoli, soy sauce, pasta, orange juice
I found this for the World Tour can't wait to make it myself. This is the kind of recipe you can change the veggies around, so go for it!
1 Cook pasta per package directions. Drain and cover to k.