450g (1lb) Welsh lamb steaks, cut into thin strips
15ml (1 tbsp) oil
5ml (1 tsp) sesame oil
1 clove garlic, crushed
45ml (3 tbsp) sweet chilli sauce
1 lime, use juice and rind
100g (4oz) sugar snap peas or mange tout, or a mixture – sliced
225g (8oz) pre-cooked noodles
4 spring onions, thinly sliced
30g (2 tbsp) fresh coriander, chopped
Heat oils in a large non-stick frying pan or wok, add the lamb strips and garlic. Cook for four to five minutes until meat is browned on all sides and cooked through.
Add the sweet chilli sauce and cook for one to two minutes.
Add the lime juice and rind, sugar snap peas and/or mange tout and stir through.
Lastly add the noodles and spring onions, toss together and serve scattered with coriander.