Name: Stir-Fried Noodles with Singapore Lamb Curry
Yield: 4 Servings
Ingredients: 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 1x1/2x1/4-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

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