15 minutes + 15 minutes marinating
10 minutes
Serves 4
Ingredients
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
Cooking Method