Best 2 Stir Fried Noodles With Singapore Lamb Curry Recipes

Indulge in the tantalizing flavors of Singaporean cuisine with our stir-fried noodles with Singapore lamb curry recipe. This delectable dish combines the robust flavors of lamb curry with the delicate texture of stir-fried noodles, creating a harmonious blend of spices, aromas, and textures.

This article features not just one, but a collection of enticing recipes, each offering a unique culinary experience. From the classic Singapore lamb curry, known for its aromatic blend of spices and herbs, to the delectable stir-fried noodles, infused with the rich flavors of the curry, these recipes promise an explosion of taste.

For those seeking a vegetarian alternative, the tofu and vegetable curry recipe offers a hearty and flavorful option, while the stir-fried vegetables with black bean sauce provides a lighter and healthier take on this classic dish. And for those with a sweet tooth, the ondeh ondeh dessert recipe will satisfy your cravings with its chewy texture and luscious palm sugar filling.

Whether you're a seasoned cook or a novice in the kitchen, this article has something for everyone. With detailed instructions and helpful tips, you'll be able to recreate these delectable dishes in the comfort of your own home. So, embark on this culinary journey and tantalize your taste buds with the vibrant flavors of Singaporean cuisine!

Let's cook with our recipes!

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY

Stir-Fried Noodles with Singapore Lamb Curry image

Categories Lamb Pasta Stir-Fry Curry Spring Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

8 ounces dried chow mein udon noodles (Asian-style spaghetti)*
3 tablespoons vegetable oil, divided
2 tablespoons dry Sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild-flavored (light) molasses
2 tablespoons canned unsweetened coconut milk*
2 teaspoons curry powder
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

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

Stir-Fried Noodles With Singapore Lamb Curry image

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

Ingredients

8 ounces crisp chow mein noodles (Asian-style spaghetti)
3 tablespoons vegetable oil, divided
2 tablespoons dry sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild-flavored light molasses
2 tablespoons canned unsweetened coconut milk
2 teaspoons curry powder
1 teaspoon chili-garlic sauce
3 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
2 green onions, cut into 1 inch pieces
2 jalapeno chiles, seeded, chopped
8 ounces boneless leg of lamb, cut into 1 x 1/2 x 1/4 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

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

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for tender lamb, flavorful curry paste, and fresh vegetables.
Marinate the lamb: Marinating the lamb in a mixture of curry paste, yogurt, and spices will help to tenderize it and infuse it with flavor.
Cook the noodles according to the package directions: Overcooked noodles will be mushy and unpleasant. Cook them until they are just tender, then drain and rinse them with cold water.
Stir-fry the noodles and vegetables over high heat: This will help to create a slightly charred flavor and texture. Be sure to stir constantly so that the noodles and vegetables don't burn.
Add the curry paste and lamb: Once the noodles and vegetables are cooked, add the curry paste and lamb. Stir-fry for a few minutes, until the lamb is heated through.
Add the coconut milk and stock: Stir in the coconut milk and stock. Bring to a simmer and cook for a few minutes, until the sauce has thickened.
Season to taste: Add salt, pepper, and additional curry paste to taste. If you like your curry spicy, you can also add some chili peppers.
Garnish with fresh herbs: Before serving, garnish the dish with fresh cilantro, basil, or mint. This will add a pop of color and freshness.

Conclusion:

This stir-fried noodles with Singapore lamb curry is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please the whole family. Serve it with rice or naan bread, and enjoy!