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Stir-fried Noodles with Singapore Lamb Curry

Source of Recipe

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List of Ingredients

8 ounces chow mein noodles (Asian-style spaghetti)
3 tablespoons vegetable oil, divided
2 tablespoons dry sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild-flavored light molasses
2 tablespoons canned unsweetened coconut milk
2 teaspoons curry powder
1 teaspoon chili-garlic sauce
3 tablespoons finely chopped peeled fresh ginger
2 cloves garlic, minced
2 green onions, cut into 1 inch pieces
2 jalapeno chiles, seeded,chopped
8 ounces boneless leg of lamb, cut into 1 x 1/2 x 1/4 inch strips
2 cups thinly sliced napa cabbage
3/4 cup matchstick-size strips red bell peppers
3/4 cup matchstick-size strips green bell peppers
4 tablespoons finely chopped fresh cilantro, divided



Recipe

Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain.
Return to pot and mix in 1 tablespoon oil.
Stir Sherry and cornstarch in small bowl to blend.
Mix in next 5 ingredients.
Heat 2 tablespoons oil in large nonstick skillet over high heat.
Add ginger, garlic, green onions, and chiles.
Sauté until fragrant, about 1 minute.
Add lamb, cabbage, and all bell peppers.
Stir-fry until lamb is just cooked through, about 2 minutes.
Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes.
Add lamb sauce to noodles in pot.
Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes.
Mix in 2 tablespoons cilantro.
Transfer to bowl.
Sprinkle with 2 tablespoons cilantro.