Stirfriednoodleswithsingaporelambcurry Recipes

Steps:

• Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
• Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
• Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.

Steps:

• Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

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.

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.

Steps:

• Boil rice stick noodles for 2 minutes or until just soft.
• Rinse under hot water and drain.
• Toss noodles with 2 tbsp oil and keep warm.
• To prepare sauce, mix vinegar with curry powder and turmeric until blended.
• Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
• Set sauce aside until needed.
• Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
• Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
• Stir in sauce mixture until everything is evenly coated.
• Cook for 1-2 minutes more or until dish is heated through.
• Toss noodles with chopped scallions, cilantro and sesame oil.
• Garnish with fried shallots, if desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

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.