Indonesian Chilli Lamb Noodles

2 tbsp Indonesian or regular soy sauce

1 tbsp wine vinegar

1 tsp grated ginger

1 red chilli, thinly sliced

400 g lean Scotch Lamb strips (neck fillet or boneless leg steaks)

1 tbsp sunflower oil

1 Chinese cabbage, cut across into 1 cm wide slices

300 g fresh rice noodles

200 g beansprouts

4 spring onions, thinly sliced

2 tbsp sweet chilli sauce

Indonesian vegetable crackers, to serve