Indonesian Chilli Lamb Noodles


  • 2 tbsp Indonesian or regular soy sauce
  • 1 tbsp wine vinegar
  • 1 tsp grated ginger
  • 1 red chilli, thinly sliced
  • 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
  • 200g beansprouts
  • 4 spring onions, thinly sliced
  • 2 tbsp sweet chilli sauce
  • Indonesian vegetable crackers, to serve

Cooking Method

  1. Mix together the soy sauce, vinegar, ginger and chilli. Add the lamb, turn to coat then leave to marinate for 15 minutes.
  2. Heat the oil in a large wok and stir fry the lamb for 2 – 3 minutes then remove and set aside.
  3. 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.
  4. Divide between bowls and serve with crackers.