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Ingredients 15 items

  • 250 g rice noodles
  • 250 g lean minced lamb
  • 1 teaspoon curry powder
  • 2 tablespoons vegetable oil
  • 1 teaspoon fresh ginger sliced
  • 1 teaspoon chopped garlic
  • 1 teaspoon chili pepper, green chopped
  • 1 cup brown mushrooms or 100 g, cut into quarters
  • 2 medium or 300 g tomatoes, peeled and cut into large pieces
  • 2 cubes MAGGI Chicken Stock
  • 2 tablespoons sweet soy sauce
  • 0.58 g ground black pepper
  • 1 cup or 250 ml water
  • 1 cup green peas
  • 1 cup spring onions chopped

How to prepare

  1. Soak noodles in warm water for 4-5 minutes or until it’s softened. Cool and drain then set aside.
  2. Combine lamb with curry powder and mix well then shape into small balls and set them aside.
  3. 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.
  4. Add mushroom and tomato, stir for 2 minutes then add the MAGGI Chicken Stock cubes, sweet soy sauce, black pepper, snow beans and water.
  5. Bring to boil and simmer for 2 minutes then add spring onion and the prepared noodles. Stir and simmer for 3 minutes then serve.

Nutritional informations

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