Vietnamese Lamb and Noodle Bowls

Steps

1. a full kettle to the boil
2. Prepare vegetables. Remove core and seeds from first measure of capsicum and thinly slice; cut cucumber in half lengthways, remove seeds with a teaspoon then cut into thin matchsticks; thinly slice first measure of spring onion on an angle. Set aside.
3. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain and return to bowl. Drizzle with sesame oil to prevent noodles sticking and cut noodles in a few places to make them easier to eat. Add bok choy and toss to combine.
4. While noodles cook, heat oil in a large fry-pan or wok on medium-high heat. Cook lamb mince for about 3 minutes, until starting to brown, breaking up with a wooden spoon as it cooks.
5. Add second measure of capsicum and carrot and cook, stirring frequently, for 3–4 minutes, until vegetables are tender and mince is cooked. Add all remaining Vietnamese lamb ingredients to pan/wok and cook a further 1 minute, until combined and heated through.
6. In a small bowl, mix all Asian dressing ingredients together, until combined.
7. Divide noodles between bowls and top with Vietnamese lamb and vegetables. Drizzle over Asian dressing and sprinkle over chopped peanuts.