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Categories:
vegetable oil garlic onion boneless lamb salt tomatoes green bell peppers green onions chili oil fresh udon noodles fresh cilantro
Viewed: 27 - Published at: 3 years agoIngredients
- 3 tablespoons vegetable oil
- 5 garlic cloves, thinly sliced
- 1 medium onion, thinly sliced into half-moons
- 8 ounces boneless lamb, cubed
- 1 1/2 teaspoons salt
- 1 (28 ounce) can tomatoes with juice, coarsely chopped
- 2 green bell peppers, seeded chopped into 1 1/2-inch squares
- 5 green onions, white parts only chopped into 1-inch lengths
- 1 tablespoon chili oil (oil that has had a lot of red pepper flakes steeping in it)
- 1 lb fresh udon noodles
- 1 cup fresh cilantro leaves, chopped
Method
- Heat the oil in a wok over medium heat. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent.
- Add the tomatoes and their juice, the peppers, green onions, and chili oil. Bring to a simmer and cook for 15 minutes, or until the peppers are tender.
- Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. Add the udon noodles and cook for 8 to 10 minutes or until they are tender. Drain well and divide them among 4 serving plates. Top the noodles with the sauce, scatter with the cilantro leaves, and serve.
