Thai Lamb with Rice Noodles

Steps

1. Bring a large pot of salted water to the boil. Thinly slice cabbage until you have about 3 cups worth. Thinly slice spring onions. Cut carrots into thin matchsticks or peel into ribbons.
2. Heat a drizzle of oil in a large fry-pan on high heat. Add lamb mince and cook for 4–5 minutes, breaking up until browned. Add cabbage and lemongrass paste and cook a further 3 minutes, until cabbage is tender.
3. Reduce heat to medium and add stock to pan. Simmer for about 5 minutes until sauce has thickened.
4. While lamb is cooking, add noodles to pot of boiling water and cook for about 5 minutes until tender. Add carrots and cook a further 1 minute. Drain and return to pot with a drizzle of oil to prevent sticking.
5. Add cooked noodles and carrots, first measure of fish sauce, soy sauce and spinach to pan with mince and stir to combine. Season to taste. Combine Thai dressing, sweet chilli sauce and fish sauce in a small bowl.
6. To serve, divide Thai lamb noodles between bowls and top with mung bean sprouts, mint and a drizzle of Thai sauce. Sprinkle over peanuts.