Stir-Fried Noodles With Singapore Lamb Curry

Ingredients

• 8 ounces crisp 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 garlic cloves, 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 pepper
• 3/4 cup matchstick-size strips green bell pepper
• 4 tablespoons finely chopped fresh cilantro, divided

Directions

1. 1

   Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

2. 2

   Drain.

3. 3

   Return to pot and mix in 1 tablespoon oil.

4. 4

   Stir Sherry and cornstarch in small bowl to blend.

5. 5

   Mix in next 5 ingredients.

6. 6

   Heat 2 tablespoons oil in large nonstick skillet over high heat.

7. 7

   Add ginger, garlic, green onions, and chiles.

8. 8

   Sauté until fragrant, about 1 minute.

9. 9

   Add lamb, cabbage, and all bell peppers.

10. 10

    Stir-fry until lamb is just cooked through, about 2 minutes.

11. 11

    Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes.

12. 12

    Add lamb sauce to noodles in pot.

13. 13

    Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes.

14. 14

    Mix in 2 tablespoons cilantro.

15. 15

    Transfer to bowl.

16. 16

    Sprinkle with 2 tablespoons cilantro.