Xinjiang Style Noodles - cooking recipe

Ingredients

3 tablespoons vegetable oil
5 garlic cloves, thinly sliced
1 medium onion, thinly sliced into half-moons
8 ounces boneless lamb, cubed
1 1/2 teaspoons salt
1 (28 ounce) can tomatoes with juice, coarsely chopped
2 green bell peppers, seeded chopped into 1 1/2-inch squares
5 green onions, white parts only chopped into 1-inch lengths
1 tablespoon chili oil (oil that has had a lot of red pepper flakes steeping in it)
1 lb fresh udon noodles
1 cup fresh cilantro leaves, chopped

Preparation

Heat the oil in a wok over medium heat. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent.
Add the tomatoes and their juice, the peppers, green onions, and chili oil. Bring to a simmer and cook for 15 minutes, or until the peppers are tender.
Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. Add the udon noodles and cook for 8 to 10 minutes or until they are tender. Drain well and divide them among 4 serving plates. Top the noodles with the sauce, scatter with the cilantro leaves, and serve.