LO MEIN WITH SINGAPORE-STYLE LAMB CURRY (for four)

1 pound fresh, uncooked, 1/8 inch wide Chinese egg noodles

3 tablespoons vegetable oil, divided

2 tablespoons Shaoxing rice wine or 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 scallions, cut into 1 inch pieces

2 jalapeno chiles, seeded and chopped

8 ounces leg of lamb meat, cut into strips that are roughly ¼ inch thick, ½ inch wide and 2 inches long

2 cups thinly sliced Napa cabbage

¾ cup matchstick strips red bell pepper

¾ cup matchstick strips green bell pepper

4 tablespoons finely chopped fresh cilantro

 

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1. Bring a large pot of water to a rolling boil, salt it and drop in the noodles, a few at a time, separating them as they fall into the water. Cover and bring the water back to a boil as quickly as possible. Uncover and boil the noodles for 5 minutes, then drain immediately and run under cold tap water to stop the cooking. Drain again, mix in 1 tablespoon oil and set aside. Stir rice wine or Sherry and cornstarch in a small bowl to blend. Mix in next 5 ingredients.

2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add ginger, garlic, scallions 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 rice wine or 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 of cilantro. Transfer to a bowl and sprinkle with remaining 2 tablespoons cilantro.

 

adapted from Bon Appetit Magazine, March, 2004