Lamb Bibimbap with Fried Eggs and Vermicelli

Steps

1. Bring a full kettle to the boil. Combine lamb mince, Korean spices and salt in a medium bowl and set aside.
2. Prepare vegetables. Thinly slice avocado flesh, spring onions, bok choy and capsicum. Set all aside.
3. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for 4-5 minutes, breaking up mince with a wooden spoon as it cooks, until browned and cooked through. Set lamb aside in a bowl, covered, then wipe out pan and return to medium heat with a drizzle of oil.
4. Crack eggs, one at a time, into pan and cook for about 3 minutes, until yolk and whites are set and are becoming crisp around the edges. Cut in half if desired.
5. While eggs are cooking, place vermicelli in a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Cut noodles in a few places to make easier to eat.
6. To serve, divide vermicelli between bowls and top with lamb, vegetables and egg. Drizzle with bibimbap sauce.