Ingredients

• 225 g lean lamb leg steak, cut into thin strips
• 5 spray low-fat cooking spray
• 1 piece ginger, 1.25cm, grated
• 2 tablespoon soy sauce
• 2 clove garlic, minced
• 150 g dried egg noodles, cook according to packet instructions
• 100 g sugar snap peas
• 2 portion pak choi, or Chinese leaf, shredded
• 1 portion spinach, (handful), or chard
• 50 g beansprouts
• 3 portion radishes, finely sliced
• 1 medium Pepper, red, deseeded and finely sliced
  
  For the dressing:
• 2 tablespoon fresh coriander, chopped
• 2 tablespoon basil, fresh, chopped
• 1 portion fresh red chilli(s), (use red), deseeded and finely chopped
• 2 teaspoon soy sauce

Instructions

• In a large hot non-stick wok or saucepan fry lean lamb leg steaks, in low fat cooking spray until browned, approx 3-4 minutes.
  
  
• Add root ginger, soy sauce and garlic, cook for 1-2 minutes then keep warm. Add precooked noodles, sugar snap peas and pak choi or Chinese leaf, spinach or chard, beansprouts, radishes and red pepper. Toss together and place in a large salad bowl.
  
  
• To make the dressing: Mix together fresh coriander leaves, basil, chilli and soy sauce.

Notes

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