Stir Fried Noodles With Curried Lamb Food

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY

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.
• *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY

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.

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.

CARIBBEAN CURRIED LAMB

Steps:

• Place a large stock pot with olive oil over a medium high heat
• Season the cubed lamb
• Place in pot
• Add garlic, scallions and curry powder. Mix well
• Next add onions, ginger, scotch bonnet
• Add all spice and fresh thyme, add parsley
• Add salt and pepper
• Next add lime juice and coconut cream. Stir
• Next evenly add the curry and mix well
• Let simmer for approximately 3 minutes
• Place your sweet basil into the pot and stir
• Add butter and mix until it's melted
• Add the chicken stock and stir
• Cover and let simmer for approximately 25-30 minutes
• Serve over rice .

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.
• 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.

THAI RED CURRIED LAMB

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.

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.

STIR-FRIED NOODLES

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.