RICE NOODLES INDIAN RECIPE RECIPES

Steps:

• Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt. Add lamb to pan; sauté 4 minutes or until browned.
• Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, onion, ginger, and garlic to lamb mixture; sauté 2 minutes. Stir in curry, cumin, and coriander; cook 1 minute. Add cream and the next 4 ingredients (cream through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
• Cook noodles in boiling water 5 minutes or until done. Drain well. Place 1 cup noodles in each of 8 soup bowls. Spoon about 1 cup lamb mixture over each serving. Top each serving with 1 tablespoon cilantro.

Steps:

• Place the noodles in a heatproof bowl and cover them with boiling water.
• Cover the bowl and set aside.
• Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
• In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
• In a large nonstick or well-seasoned cast iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly.
• Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
• Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
• Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
• Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
• Drain the rice noodles, which should be softened, and add them to the saute.
• Stir until hot, then season with salt and black pepper to taste.
• Serve with lime wedges and your choice of basil, cilantro, or scallions.
• Variations:.
• For a spicy hot dish, add cayenne, chili paste, or Tabasco to taste, or replace the dried spices with 1 or 2 tbsp of Thai curry paste.
• Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.
• Enjoy!