- 8 ounces dried chow mein udon 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 large garlic cloves, minced
- 2 green onions, cut into 1-inch pieces
- 2 jalapeño chiles, seeded, chopped
- 8 ounces leg of lamb meat, cut into 1×1/2×1/4-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
- 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.
- Available at Asian markets and in the Asian foods section of most supermarkets nationwide.