Oriental lamb stir fry

225g (8 oz) lean Northern Ireland Farm Quality Assured

lean lamb leg steaks

1.5cm piece root ginger

2 cloves of garlic

2 heads of pak choi

3 radishes

1 red pepper

1 x 5 ml (1 tsp) sunflower oil

2 x 15ml (2 tbsp) reduced salt soy sauce

150g pre-cooked white flat noodles

100g sugar snap peas

Handful of spinach

50g beansprouts

Dressing

2 x 15ml (2 tbsp) fresh coriander

2 x 15ml (2 tbsp) fresh basil

1 red chilli

1 x 15ml (1 tbsp) sweet chilli sauce

1 x 5 ml (1 tsp) soy sauce

Chopping boards, knives, peeler, garlic crusher, fork, small mixing bowl, mixing spoon, wok, wooden spoon.

Roughly chop the coriander and basil;
Remove the top of the chilli, cut in half, de-seed and finely slice;
Place the chili and herbs in a small mixing bowl, add the sweet chilli sauce and soy sauce and mix well.

On a separate chopping board, slice the lamb steaks into thin strips. Remember to wash your hands thoroughly after handling raw meat.
Fry the lamb strips in the sunflower oil for 3-4 minutes until browned.
Add the ginger, garlic and soy sauce and stir fry for 2 minutes.
Add the noodles, radishes, pepper, pak choi, sugar snap peas, spinach and beansprouts, stir well and stir fry for a further 2 minutes.
Remove the wok from the heat and pour the dressing over the stir fry.

Northern Ireland Farm Quality Assured Quick Lamb Stir Fry Video Recipe