Sumatran Lamb Noodles
Ingredients
- 1 pc Spring onion finely chopped
- 1pc Cinnamon stick
- 2pcs Green cardamom pods
- 250g cooked egg noodles
- 100g Minced lamb
- 3pcs Whole cloves
- 50g Shredded cabbage
- 1 tbsp Vegetable oil
- 50g Fresh beansprouts
- 2pcs Whole star anise
- 1pc Large red chilli
- 1 pc Larger chilli (deseeded and finely sliced)
- 1 pc Fresh Tomato Wedges
- 1 sprig Flat leaf parsley coarsely chopped
- 4 cloves Garlic
- 1 tsp Cornflour
- 4 cloves Thai shallots
- 1/2 tsp Ground cumin
- 1 tbsp Curry powder
- 200ml Lamb stock
Accompaniment
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Description
A soupy minced lamb noodle dish served in warungs (small cafes) or street food stalls, it is an explosion of flavours with a lovely combination of star anise, cardamon, clove and cinnamon along with fiery chillies and curry powder.
Method
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1
1 - Add all the ingredients to be blended to a blender and blend into a paste
2 - Heat 1 tbsp of vegetable oil in a wok. Add the blended ingredients and cook for one minute on a low to medium heat
3 - Add the minced lamb and all the dry spices and cook until brown
4 - Add the cooked egg noodles and lamb stock, mix well and cook for a further 2 minutes
5 - Add shredded white cabbage and beansprouts and cook for one minute
6 - Garnish and serve. Selamat makan !
Chef's Tips
Why not change the lamb mince to quorn for a healthy vegetarian alternative ?
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