This recipe is from a restaurant in the city of Kashgar, Xinjiang Province, China. Normally you would use fresh pulled noodles but they are very hard to find unless you make your own and they are not easy so the closest equivalent is udon noodles.
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.