- 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
INGREDIENTS
Rice Noodles with Lamb Meat Balls with
Rice Noodles with Lamb Meat Balls with
- 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
Rice Noodles with Lamb Meat Balls with
Rice Noodles with Lamb Meat Balls with
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 INFORMATION
Rice Noodles with Lamb Meat Balls with
Rice Noodles with Lamb Meat Balls with
- Energy 280 (Kcal)
- Protein 12 (g)
- Carbohydrate 42 (g)
- Total Fat 6.9 (g)
REVIEWS
Rice Noodles with Lamb Meat Balls with