Stir-Fried Noodles with Singapore Lamb Curry

Ingredients

• ¾ cup green bell pepper
• ¾ cup red bell pepper
• 8 ounces leg of lamb meat
• 2 tablespoons canned unsweetened coconut milk
• 2 teaspoons curry powder
• 1 teaspoon chili-garlic sauce
• 2 large garlic cloves
• + 11 more ingredients
• • 2 green onions
  • 2 cups Napa cabbage
  • 1 tablespoon mild-flavored (light) molasses
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons dry Sherry
  • 3 tablespoons vegetable oil
  • 3 tablespoons fresh ginger
  • 8 ounces dried chow mein udon noodles (Asian-style spaghetti)
  • 4 tablespoons fresh cilantro
  • 2 jalapeño chiles

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 ...

View full recipe at Epicurious