Lamb Stir-fry with Leeks and Peppers 

• 500g lean lamb stir-fry strips
• 2 red peppers
• 2 leeks
• 1 onion
• 300g egg noodles
• Bunch of scallions, sliced into 2cm pieces
• 1 tablesp. coriander, chopped
• 1 tablesp. soy sauce
• 1 tablesp. olive oil
• 1 tablesp. sesame seeds, toasted
  
  

Marinade

• 2 cloves garlic, crushed
• 4cm piece of ginger, peeled and grated
• 2 tablesp. soy sauce
• 1 tablesp. rice wine vineger
• 1 tablesp. sesame oil
• 1 tablesp. cornflour

Combine the marinade ingredients in a bowl.  Add in the lamb strips and leave to marinate for 10 minutes while you prepare the vegetables and noodles.

Thinly slice the red peppers, leeks and onion and set aside.  Cook the noodles as per packed instructions. When they are cooked add in the scallions, coriander and soy sauce and stir well to combine.

Heat a little oil in a wok or frying pan and stir-fry the peppers, leeks and onion for a couple of minutes.  Remove to a plate and keep warm while you cook the lamb.  Add a little more oil to pan and when it is very hot stir-fry the lamb in batches.  As it cooks remove it to a plate and keep warm.

Return the vegetables and lamb to the wok and mix well together.  Remove to a serving dish and sprinkle over the sesame seeds.  Serve immediately with the noodles.

To toast sesame seeds: Heat a small dry pan over low heat. Add sesame seeds and stir constantly until golden.  This will only take about 2 minutes. Transfer to a small bowl and let cool.