Food by Barbara Northwood

Curried lamb stir-fry noodles

May 14 02:48am

Prep Time	Cook Time	Serves
18 mins	8 mins	4

Ingredients

600g lamb loin fillets, thinly sliced
80g packet curry flavour instant two-minute noodles
1 tblsp curry powder
500g frozen stir-fry vegetables
1 tblsp olive oil
140ml can light coconut cream
4 green spring onions, thinly sliced
Pappadums and lime halves, to serve

1. Combine lamb, curry flavour sachet from noodles and curry powder in large bowl. Toss well to coat lamb.
2. Add noodles and frozen vegetables to large saucepan of boiling water. Boil for 2 minutes. Drain. Cover to keep warm.
3. Heat oil in hot wok. Stir-fry lamb, in two batches, for about 3 minutes, or until browned and tender.
4. Return vegetables and noodles to wok with lamb. Add coconut cream and spring onions. Stir-fry for about 2 minutes, or until heated through.
5. Serve stir-fry with pappadums and lime halves.

Tip: Thin fish fillets can be substituted for the pork in this recipe. Ensure you remove any bones before crumbing.

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3 Comments Report Abuse

1. faries66 - May 19 01:56pm

It looks like a recipe that the kids would enjoy.

2. erinpmf - May 20 10:28am

Sounds fantastic and very easy, however, the tip at the end of this recipe reads -

Tip: Thin fish fillets can be substituted for the pork in this recipe. Ensure you remove any bones before crumbing.

???? Trisha