Oriental Summer Lamb

Oriental Summer Lamb, Serves 2, Prep time 10 mins, Cooking Time 10 Mins

225g (8oz) Lean NI Farm Quality Assured lamb leg steak, cut into thin strips
5ml (1tsp) Oil
2 x Cloves of Garlic, Squashed
30ml (2tbsp) Soy Sauce
1.25cm (1/2") Sliced Root Ginger
3 x Radishes, finely sliced
150g (6oz) Pre Cooked White Flat Noodles
100g (4oz) Sugar Snap Peas
2 x Heads of Pak Choi, roughly chopped
1 x Red Pepper, deseeded and finely sliced
Handful of Spinach or Chard
50g (2oz) Beansprouts or peanut sprouts

For the dressing:
30ml (2tbsp) Fresh Coriander Leaves, Chopped 30ml (2tbsp) Fresh Basil Leaves, Chopped
25g (1oz) Unsalted Peanuts, Chopped
1 x Red Chilli, deseeded and finely chopped
15ml (1tbsp) Sweet Chilli Sauce
5ml (1tsp) Soy Sauce

	Energy (kcal)	678
	Protein	38.7
	Carbohydrate (g)	66.8
	Iron (mg)	5.5
	Total fat (g)	27.8
	Saturated (g)	7.6
	Unsaturated (g)	13.3

In a large hot on-stick wok or saucepan fry the lamb leg steaks in the oil until browned, approx 3-4 minutes.

Add the root ginger, Soy Sauce and Garlic Clovesand cook for 1-2 minutes.

Add the noodles, sugar snap peas, pak choi, spinach or chard, beansprouts, radishes and red pepper. Toss together and place in a large salad bowl.

To make the dressing, mix together the coriander, basil, peanuts, chilli, sweet chilli sauce and soy sauce.

Toss all ingredients together, drizzle with the dressing and serve with crispy noodles