Stir-fried Noodles With Singapore Lamb Curry

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• 2 drain.
• 3 return to pot and mix in 1 tablespoon oil.
• 4 stir sherry and cornstarch in small bowl to blend.
• 5 mix in next 5 ingredients.
• 6 heat 2 tablespoons oil in large nonstick skillet over high heat.
• 7 add ginger, garlic, green onions, and chiles.
• 8 sauté until fragrant, about 1 minute.
• 9 add lamb, cabbage, and all bell peppers.
• 10 stir-fry until lamb is just cooked through, about 2 minutes.
• 11 stir sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes.
• 12 add lamb sauce to noodles in pot.
• 13 toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes.
• 14 mix in 2 tablespoons cilantro.
• 15 transfer to bowl.
• 16 sprinkle with 2 tablespoons cilantro.