400g lean Scotch Lamb strips (neck fillet or boneless leg steaks)
1 tbsp sunflower oil
1 Chinese cabbage, cut across into 1 cm wide slices
300g fresh rice noodles
4 spring onions, thinly sliced
2 tbsp sweet chilli sauce
Indonesian vegetable crackers, to serve
Mix together the soy sauce, vinegar, ginger and chilli. Add the lamb, turn to coat then leave to marinate for 15 minutes.
Heat the oil in a large wok and stir fry the lamb for 2 – 3 minutes then remove and set aside.
Let the wok get hot again and add a splash more oil. Stir fry the cabbage, noodles and beansprouts for 3 – 4 minutes until piping hot. Return the lamb and any resting juices to the pan and stir in the spring onions and sweet chilli sauce.