Stir-Fried Noodles With Singapore Lamb Curry

Ingredients

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 ginger, fresh, peeled, finely chopped
2 garlic cloves, minced,
2 green onions, cut into 1 inch pieces
2 jalapeno chiles, chopped, seeded
8 ounces leg lamb, boneless, cut into 1 x 1/2 x 1/4 inch strips
2 cups thinly sliced napa cabbage
34 cup matchstick-size strips red bell pepper
34 cup matchstick-size strips green bell pepper
4 tablespoons cilantro, fresh, finely chopped, divided

Directions

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.
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.