Singaporean Lamb Noodles

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Plate of noodles with meat and vegetables


  • 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



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.

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