Singaporean Lamb Noodles

Share this with friends:

Share on facebook
Share on twitter
Share on linkedin
Share on facebook
Plate of noodles with meat and vegetables

Ingredients:

  • 400 gm  packet thin Singapore noodles
  • 2 tbsp peanut oil
  • 500 gm lamb mince
  • 2 cloves garlic, crushed
  • 2 cm ginger, peeled and finely grated
  • 1 carrot, peeled and cut into matchsticks
  • 400 gm can baby corn, drained and halved
  • 150 gm mushrooms, thinly sliced
  • ½  bunch gai-lan (Chinese broccoli), trimmed and chopped (200g)
  • 150 gm snow peas, halved
  • ½  cup of water
  • ¼  cup Kecap Manis (Indonesian soy sauce)
  • ¼ cup oyster sauce
  • Thinly sliced spring onions, to garnish

 

Method:

Cook noodles according to packet directions. Drain. Heat half the oil in a hot wok. Add mince in two batches. Stir-fry for about 5 minutes or until browned. Remove, and keep aside. Heat the remaining oil in the same hot wok.

Add garlic and ginger. Stir-fry for about 1 minute or until fragrant. Add carrot, corn, and mushrooms. Stir-fry until vegetables are tender. Add gai-lan, snow peas, and water.

Return mince to wok with sauces and noodles. Toss until heated through. Divide lamb noodles among serving bowls. Garnish with spring onions.

Latest Lamb Articles

Contact us

Send us a Message Send Message

About us

Welcome to How to cook lamb, your number one source…
Preparing the Leg of Lamb for Roasting

Preparing the Leg of Lamb for Roasting

Some people prefer to roast lamb with the layer of fat that…
Carving a Bone-In Leg of Lamb

Carving a Bone-In Leg of Lamb

Hold the cooked leg by the shank bone with your left hand. Hold the…