Go Back

Thai Red Lamb Noodles

Quiche 'n' Tell
A one-bowl, minced lamb and noodle dish
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 3


  • 300 g lean lamb mince
  • 300 g egg noodles cooked and drained under cold water
  • 1/2 Chinese cabbage roughly chopped
  • 3 kaffir lime leaves
  • 300 ml coconut milk
  • 1 tsp shrimp paste
  • 1 tbsp peanut oil
  • 1 heaped tbsp Thai red curry paste
  • 2 tbsp Thai fish sauce


  • Heat a pot or deep pan with oil and fry the curry paste for 2 minutes. Add the shrimp paste and fry for a further 2 minutes before tossing in the lamb. Stir fry on high heat till the meat is nicely browned.
  • Now put in the cabbage, stir fry for a minute and pour in the coconut milk followed by the fish sauce and the lime leaves. Cover and simmer for 5-7 minutes (the cabbage must be cooked but not mushy).
  • Now add the cooked noodles, mix well and check the seasoning. Serve piping hot.