Ingredients Jump to Instructions ↓

  1. 250 g rice noodles

  2. 250 g lean minced lamb

  3. 1 teaspoon curry powder

  4. 2 tablespoons vegetable oil

  5. 1 teaspoon fresh ginger, shredded

  6. 1 teaspoon garlic, chopped

  7. 1 teaspoon green chili pepper, chopped

  8. 1 cup brown mushrooms or 100 g, cut into quarters 2 medium tomatoes or 300 g, peeled and cut into wedges

  9. 2 cubes MAGGI® Mutton Bouillon

  10. 2 tablespoons sweet soy sauce teaspoon ground black pepper

  11. 1 cup water or 250 ml 1 cup snow peas or 80 g, cut into halves 1 cup spring onions or 100 g, cut into 3cm length

Instructions Jump to Ingredients ↑

  1. Preparation Soak noodles in warm water for 4-5 minutes or until it’s softened. Cool and drain then set aside. Combine lamb with curry powder and mix well then shape into small balls and set them aside. Heat oil in a large non-stick pot; add the lamb balls and stir gently for 4 minutes or until they are brown in color and almost cooked then add ginger, garlic and chili and stir until fragrant. Add mushroom and tomato, stir for 2 minutes then add the MAGGI® Mutton Bouillon cubes, sweet soy sauce, black pepper, snow beans and water. Bring to boil and simmer for 2 minutes then add spring onion and the prepared noodles. Stir and simmer for 3 minutes then serve.


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