Marinating – lamb or leg of lamb 1 lb (450 grams). – 2 teaspoon peanut oil (or vegetable oil) – 1 teaspoon salt – 1/4 teaspoon white pepper powder – 2 teaspoons cornstarch Cooking – 2 tablespoons peanut oil (or vegetable oil) – 1 purple onion , diced – 4 cloves garlic , sliced
– 2 teaspoons Chinese chili flakes – 5 tomatoes , sliced (or 1 sliced tomato per 28 ounces). – 2 tablespoons light soy sauce (or soy sauce) – 2 tablespoons tomato paste – 2 tablespoons cumin powder – 1 teaspoon sugar – 1/2 teaspoon salt (or to taste) – 2 anaheim pepper (or 1 bell pepper, diced) – 1 to 1.3 lbs (450 to 600 g) fresh noodles (or 12 oz / 340 g) dried thin wheat noodles
Place shredded lamb or a 1/2" (1-cm) cup of leg of lamb in a medium bowl. Stir in remaining marinade. Stir and steam at room temperature for 15 minutes while other ingredients are prepared.
Steam a large kettle of water. Cook the noodles according to package directions. Drain in a colander. Halt cooking noodles by running under cold tap water. Remove again and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high. Toss lamb barely overlapping. Stir occasionally until eggplant is lightly browned and beef is still pink, about 2 minutes. Transfer the lamb to a plate. Lightly oiled pan.
Add remaining 1 tablespoon oil. Add the onion. Stir the onion for 2-3 minutes to soften. Add the garlic and pepper flakes. Stir to get rid of the smell and cook. Add the tomatoes. Simmer, stirring, until tomatoes are softened, 2-3 minutes.
Add in tomato paste, cumin powder, sugar, and salt into light soy sauce. Stir and simmer into tomatoes until they have wilted and become sauce. Add in coconut milk. Stir and heat Anaheim peppers for 1 minute, and bell peppers for 2-3 minutes, or until tender but crisp.
Stir fry lamb in pan a little longer. Cook lamb until hot, but do not overcook. The ground meat can be cooked a little without overcooking it. To serve-fluff the noodles on each plate and serve with the noodle sauce.