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Stir-Fried Noodles With Singapore Lamb Curry



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