Stir Fried Noodles with Singapore Lamb Curry
Delight your taste buds with this bold and aromatic Stir Fried Noodles with Singapore Lamb Curry—a fusion dish that marries tender strips of marinated lamb with a rich, coconut-infused curry sauce. Highlighting Southeast Asian spices, including fragrant curry powder and fresh ginger, this recipe blends perfectly with stir-fried vegetables and chewy rice noodles, creating a harmonious balance of textures and flavors. The addition of lime wedges and fresh cilantro provides a zesty, herbaceous finish that takes this meal to the next level. Ready in just an hour, this vibrant dish is perfect for impressing guests or elevating your weeknight dinner with its irresistible combination of spice and comfort.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 3 tablespoons soy sauce
- 2 tablespoons curry powder
- 3 tablespoons vegetable oil
- 1 large onion, finely sliced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 400 milliliters coconut milk
- 1 medium red chili, finely sliced (optional)
- 250 grams rice noodles
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 100 grams bean sprouts
- 3 stalks green onions, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 medium lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the lamb shoulder into thin strips and marinate with 2 tablespoons of soy sauce and 1 tablespoon of curry powder. Set aside for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or pan over medium heat. Add the lamb and stir-fry until browned and cooked through, about 5-7 minutes. Remove the lamb from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
Add 1 tablespoon of curry powder to the wok and stir well to combine with the aromatics, cooking for 1 minute to toast the spices.
Pour in the coconut milk and bring to a gentle simmer. Add the red chili (if using), salt, and black pepper. Simmer the curry sauce for 5 minutes.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Add the browned lamb back to the wok with the curry sauce and mix well. Simmer for another 5 minutes to allow the flavors to meld.
In a separate large pan or wok, stir-fry the carrot, red bell pepper, and bean sprouts for 3 minutes over medium-high heat.
Add the cooked rice noodles and the remaining 1 tablespoon of soy sauce to the vegetables, tossing well to combine. Cook for another 2 minutes.
To serve, divide the stir-fried noodles among four plates. Spoon the Singapore lamb curry over the top and garnish with green onions and cilantro, if desired. Serve with lime wedges on the side.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 13.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 860 mg | 18% | |
*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.
