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Singapore lamb curry noodles


  • Heat the oil in a wok (or large non-stick pan) and briefly saute the ginger and garlic. Add curry paste and mix well to toast. Then add the lamb and briefly toss to coat well, before adding the capsicum and onion. Toss and then add the coconut milk. Briefly cook until the lamb is tender.
  • At the same time, place the noodles in a large bowl, cover with boiling water and soak until the noodles are separated. Drain well. 
  • Then add the noodles to the wok with the bok choy, spring onions and coriander. Toss to heat through and serve.


  • 1 tbsp vegetable oil
  • 1 heaped tspn freshly grated ginger
  • 2 garlic cloves, crushed
  • 1 tbsp mild curry paste
  • 2 lamb backstraps, sliced
  • 1 each green & red capsicum, cored, seeded & finely sliced
  • ½ red onion, finely sliced
  • ½ cup coconut milk
  • 1 packet udon noodles
  • 2 bok choy, shredded
  • 2-3 spring (green) onions, cut on the diagonal
  • 2 tbsp freshly chopped coriander

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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