Recipes:
Spicy, Light Lamb Salad

Preparation Time: 35 -40 mins
Cooking Time: 5 mins
Serves: 4

Ingredients:

1 tbsp five-spice powder
60ml vegetable oil
2 garlic cloves, crushed
250g lamb backstraps or fillets
500g fresh wheat (Shanghai) noodles
2 tsps sesame oil
80g snow pea (mangetout) sprouts
1 red pepper, thinly sliced
4 spring onions, thinly sliced on the diagonal
2 tbsp sesame seeds, toasted

Dressing ingredients:

1 tbsp finely chopped fresh ginger
1 tbsp Chinese black vinegar
1 tbsp Chinese rice wine
2 tbsp peanut oil
1 tbsp chilli oil

Instructions:

1. Combine the five-spice powder, two tablespoons of vegetable oil and garlic in a large bowl. Add the lamb and turn to coat well. Cover and leave to marinate for 30 minutes.

2. Cook the noodles in a large saucepan of boiling water. Drain, rinse with cold water, drain again. Add the sesame oil and toss to combine.

3. Heat the remaining vegetable oil in a large frying pan. Cook the lamb on a medium to high heat for 3 minutes each side, or to your liking. Remove from heat. Rest for 5 minutes then thinly slice across the grain.

4. To make the dressing combine the ginger, black vinegar, rice wine, peanut oil and chilli oil.

5. Place the noodles, lamb strips, snow pea sprouts, pepper and spring onion in a large bowl.
   
   Add dressing and toss gently until combined. Sprinkle with sesame seeds and serve immediately.