Warm lamb salad with noodles

Ingredients

500g Lamb strips

2 tsp Oil

2 tsp Grated ginger

90g Soba noodles, cooked

1 bunch Asparagus, thinly sliced diagonally

150g Snow peas, finely shredded

1 Red capsicum, cut into thin strips

2tbsp Soy sauce

1 tbsp Sesame oil

1 tbsp White wine vinegar or the juice of a lime

2 Spring onions, finely shredded

1 tbsp Toasted sesame seeds

Lime wedges to serve

Combine the lamb strips with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch.
Put the asparagus into a pan of boiling water for 1-2 minutes, in the last 30 seconds add the snow peas and capsicum. Drain immediately and run under cold water.
Toss the noodles, vegetables and lamb together. Sprinkle with spring onions and sesame seeds to serve, and add lime wedges on the side.

Best lamb cuts for stir-frying; lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks