RECIPES OF SINGAPORE

Ingredients

8 oz

3 tbsp

2 tbsp

1 tsp

2 tbsp

1 tbsp

2 tbsp

2 tsp

1 tsp

3 tbsp

2 cloves

2

2

8 oz

2 cups

3/4 cup

3/4 cup

4 tbsp

Crisp chow mein noodles

Vegetable oil (divided)

Dry sherry

Cornstarch

Soy sauce

Light molasses (mild-flavored)

Coconut milk (canned unsweetened)

Curry powder

Chili-garlic sauce

Fresh ginger (peeled and finely chopped)

Garlic (minced)

Green onions (cut into 1 inch pieces)

Jalapeno chiles (seeded and chopped)

Boneless leg of lamb (cut into 1 x 1/2 x 1/4 inch strips)

Napa cabbage (thinly sliced)

Red bell peppers (cut into matchstick-size strips)

Green bell peppers (cut into matchstick-size strips)

Fresh cilantro (finely chopped and divided)

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

2. Return to pot and mix in 1 tbsp oil and stir Sherry and cornstarch in small bowl to blend

3. Mix in light molasses, coconut milk, curry powder, chili-garlic sauce and fresh ginger

4. Heat 2 tbsp oil in large nonstick skillet over high heat. and add ginger, garlic, green onions, and chiles

5. Sauté until fragrant, about 1 minute and add lamb, cabbage, and all bell peppers

6. Stir-fry until lamb is just cooked through, about 2 minutes

7. Stir Sherry seasoning mixture and simmer until sauce thickens, stirring often, about 2 minutes

8. Add lamb sauce to noodles in pot

9. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes

10. Mix in 2 tbsp cilantro and transfer to bowl

11. Sprinkle with 2 tbsp cilantro