Stir Fried Noodles with Curried Lamb
Transform your weeknight dinner routine with this savory and aromatic Stir Fried Noodles with Curried Lamb recipe. Featuring tender, marinated lamb cubes infused with the bold flavors of curry powder and soy sauce, this dish is a mouthwatering fusion of spicy, savory, and slightly sweet notes. Tossed with vibrant bell peppers, julienned carrots, and perfectly cooked egg noodles, it's all brought together with a rich, umami-packed sauce featuring oyster sauce and dark soy. Ready in just 45 minutes, this one-pan wonder is not only quick but also packed with bold Asian-inspired flavors. Finished with fresh cilantro and green onions, this dish is perfect for anyone craving an easy yet exotic dinner full of exciting textures and vibrant ingredients. Perfect for a family favorite or impressing guests with ease!
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Recipe Information
Ingredients
- 500 grams lamb shoulder (boneless, cubed)
- 3 tablespoons soy sauce
- 2 tablespoons curry powder
- 1 tablespoon cornstarch
- 400 grams egg noodles
- 3 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 medium red bell pepper (sliced)
- 1 medium carrot (julienned)
- 3 stalks green onions (sliced)
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon chili flakes (optional)
- 50 ml water
- 2 tablespoons fresh cilantro (chopped)
Instructions
In a bowl, combine the lamb cubes with 2 tablespoons of soy sauce, curry powder, and cornstarch. Mix well and let it marinate for 15 minutes.
Cook the egg noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated lamb and stir-fry for 4-5 minutes until browned and just cooked through. Remove the lamb from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Toss in the sliced red bell pepper, julienned carrot, and white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Return the cooked lamb to the wok, then add the cooked noodles. Stir to combine.
Pour in the oyster sauce, dark soy sauce, remaining 1 tablespoon of soy sauce, water, and chili flakes (if using). Stir-fry everything together for 2-3 minutes, ensuring the noodles and lamb are evenly coated in the sauce.
Garnish with the green parts of the green onions and chopped fresh cilantro. Serve hot.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 8202 mg | 357% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.0 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2426 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
