One of the most incredible experiences of my life was getting to spend two weeks in Southeast Asia last February. Not only were the views incredible, the people beautiful and welcoming and the scenery to die for, but the meals I had there were truly some of the best I’ve ever had in my entire life. That’s why whenever I get a chance, I’m in the kitchen, trying to remake a dish I ate while I was there.
And one of my favorites has to be this incredible bowl of Malaysian spiced noodles I had while strolling the streets of Singapore. It was so good that I went back to the same restaurant the next day to order exactly the same thing. Now, I’m not sure if my rendition of this favorite will ever measure up, but every bite takes me back to Singapore, and that’s just good enough for me.
Malaysian-inspired super-spicy lamb stir-fried noodles recipe
If you can’t make it to Southeast Asia anytime soon, then whip up this amazing Malaysian-inspired super-spicy lamb stir-fry, and pretend you’re there anyway. Every bite is packed with amazing Asian flavors, and the best part is it’s so versatile. Sub in tofu, shrimp, chicken or beef for a taste that’s truly your own.
Serves 6
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Ingredients:
- 3 lamb chops
- Salt and pepper
- 1 tablespoon vegetable or canola oil
- 1 package dried lo mein noodles
- 2 tablespoons sesame oil
- 1/2 large yellow onion, chopped
- 2 garlic cloves, chopped
- 4 heads bok choy, chopped into strips
- 1/2 large red bell pepper, seeded and chopped
- 1 tablespoon honey
- 3 tablespoons red curry paste
- 2 tablespoons garlic black bean sauce
- 2 tablespoons soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon crushed red pepper
- Cilantro
Directions:
- Preheat the oven to 400 degrees F. Grease a standard-size roasting pan with nonstick cooking spray. Liberally salt and pepper the lamb chops.
- Heat 1 tablespoon of the canola oil in a skillet over medium heat. Place the lamb chops in the skillet, and cook until browned on both sides, about 3 minutes per side. Remove the lamb chops from the skillet, and place them in the prepared roasting pan. Roast for about 10 to 12 minutes for a medium-cooked lamb. Remove, let the lamb chops rest for about 10 minutes, and then remove the meat from the bone and chop it into bite-sized pieces.
- Bring a pot of water to a boil, and add salt. Add in the lo mein noodles, and cook until softened, about 3 to 5 minutes. Rinse the noodles, and set them aside.
- Meanwhile, heat the sesame oil in another skillet over medium heat. Add the onions and garlic, and cook until lightly softened and fragrant, about 4 minutes. Add in the bok choy and chopped peppers. Heat another 2 minutes. Add in 1/2 cup of water, and increase the heat to medium-high. Reduce, and let simmer for about 2 to 3 minutes.
- In another bowl, whisk together the honey, red curry paste, black bean sauce, soy sauce and lemon juice. Pour the sauce into the vegetable pan, and toss to coat. Mix in the red pepper flakes and lamb, and add another 2 tablespoons of water.
- Heat for another 2 to 3 minutes or until thickened. Serve with fresh cilantro.
More Asian recipe inspiration
Taro fries with Sriracha ketchup
Takeout fake-out: Coconut-peanut udon noodle bowls
Sautéed baby bok choy with ginger and garlic
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