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Kashgar noodles


  • Heat a thin layer of oil in a wok (or large non-stick pan) and seal the lamb in 2-3 batches. Set aside.
  • If needed, add a little more oil to wok and gently saute the capsicum, onion and garlic. Turn the heat down and add the allspice, cumin, chilli paste, tomatoes, stock, salt and oyster sauce. Mix well and gently cook until thick and fragrant.
  • Then return the lamb to the wok and gently toss. Taste for seasoning and toss in the coriander.
  • Add the noodles to a pot of boiling water and carefully separate with tongs until the water comes back to the boil. Drain well.
  • To serve, mound the noodles in individual bowls and spoon the lamb and vegies over the top plenty of the sauce.


  • peanut (or vegetable) oil
  • 2 lamb backstraps, finely sliced
  • 1-2 red capsicums, finely sliced
  • 1-2 red onions, finely sliced
  • 2 garlic cloves, crushed
  • 1 tspn allspice
  • 1 tspn ground cumin
  • 1 tspn Asian chilli paste
  • 2 cans peeled tomatoes, drained a little & chopped
  • ½ cup chicken stock
  • freshly ground salt
  • a slurp of oyster sauce
  • 2 heaped tbsp chopped fresh coriander
  • 1 packet Hokkien noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm