stir fried noodles with curried lamb

• udon noodles↗8 ounces
• oil, divided3 tablespoons
• sesame oil↗1 teaspoon
• dry sherry↗2 tablespoons
• cornstarch↗1 teaspoon
• soy sauce↗2 tablespoons
• mild molasses↗1 tablespoon
• unsweetened coconut milk↗2 tablespoons
• sambal oelek↗1 teaspoon
• peeled chopped ginger3 tablespoons
• garlic, chopped↗2 cloves
• scallions, chopped↗2
• jalapeno chiles, seeded and chopped↗2
• sliced napa cabbage2 cups
• chopped red bell pepper3⁄4 cup
• cup chopped green bell pepper3⁄4
• ounces leg of lamb, cut into thin strips↗8
• tablespoons chopped cilantro or 4 tablespoons Thai basil4

Step-by-step instructions

1. 1

   boil udon noodles according to package directions, drain and return to pot.

2. 2

   mix in 1 tbsp oil and sesame oil and set aside.

3. 3

   mix cornstarch with sherry until blended.

4. 4

   stir in next 5 ingredients, set aside.

5. 5

   heat 2 tbsp oil in skillet over high heat.

6. 6

   add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.

7. 7

   add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.

8. 8

   stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.

9. 9

   add lamb sauce to the noodles in the pot.

10. 10

    toss over high heat until the noodles are coated with the sauce.

11. 11

    mix in 2 tbsp cilantro.

12. 12

    transfer to a large bowl, sprinkle with remaining cilantro, serve.